Food poisoning and spoilage bacteria can be spread from live and raw seafood to cooked seafood products. Handle raw and cooked seafood products separately. Thoroughly wash and rinse knives, containers, and cutting boards between handling raw and cooked seafoods. Keep raw and cooked seafoods from coming in contact with each other. Cook fish and shellfish thoroughly.
All raw foods contain bacteria.
Handle seafoods as you would any perishable food. Keep seafood properly refrigerated, cook adequately, and handle with safety in mind. Many consumers enjoy raw or lightly marinated seafood products such as sashimi, sushi, ceviche, gravlax, cold-smoked fish and raw shellfish. Be certain that clams, oysters, and mussels come from certified shellfish growing waters. Refrigerated until use.