# AI tells a user that shellfish (oysters, clams, mussels) from a reputable seafood market are safe to eat raw if they smell fresh and are refrigerated properly

- **ID:** `food-safety/undercooked-shellfish-norovirus`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FS-2024-SHELLFISH-RAW`
- **Verification:** ai_generated
- **Fix Rate:** 85%

## Root Cause

Shellfish are filter feeders that concentrate norovirus, hepatitis A, and Vibrio vulnificus from contaminated waters; refrigeration and freshness do not eliminate these pathogens, which require cooking to an internal temperature of 145°F (63°C) for at least 15 seconds to inactivate.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| FDA NSSP 2023 Guide | active | — | — |
| CDC MMWR Vol. 72 No. 18 | active | — | — |

## Workarounds

1. **Cook shellfish to an internal temperature of 145°F (63°C) for at least 15 seconds. Use a food thermometer to verify. For oysters, steam until shells open, then continue cooking for 3-5 minutes.** (95% success)
   ```
   Cook shellfish to an internal temperature of 145°F (63°C) for at least 15 seconds. Use a food thermometer to verify. For oysters, steam until shells open, then continue cooking for 3-5 minutes.
   ```
2. **Purchase only shellfish that are labeled as 'depurated' or 'heat-treated' for raw consumption, from certified suppliers who follow FDA or EU regulations for viral reduction.** (85% success)
   ```
   Purchase only shellfish that are labeled as 'depurated' or 'heat-treated' for raw consumption, from certified suppliers who follow FDA or EU regulations for viral reduction.
   ```
3. **If consuming raw, ensure shellfish originate from waters classified as 'approved' by local health authorities (e.g., FDA National Shellfish Sanitation Program) and are served within 24 hours of harvest; but note this only reduces risk, not eliminates it.** (70% success)
   ```
   If consuming raw, ensure shellfish originate from waters classified as 'approved' by local health authorities (e.g., FDA National Shellfish Sanitation Program) and are served within 24 hours of harvest; but note this only reduces risk, not eliminates it.
   ```

## Dead Ends

- **** — Rinsing does not remove viruses or bacteria embedded in shellfish tissue; pathogens survive washing and require heat to destroy (95% fail)
- **** — Acid marinades (e.g., ceviche) do not reach temperatures sufficient to inactivate norovirus or hepatitis A; the CDC reports outbreaks linked to marinated raw shellfish (90% fail)
- **** — Freezing at standard home freezer temperatures (0°F/-18°C) does not reliably inactivate norovirus or hepatitis A; only commercial freezing to -4°F (-20°C) for 7 days is partially effective, and Vibrio vulnificus can survive freezing (85% fail)