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Description:This was a display of two unknown species of freshly-delivered, headless shrimp, which were still uncooked, and were being sold by the pound to passing consumers in a Georgia farmers market. The specie in the foreground was accented with bright red legs and tail fin, while the specie in the background appeared to be smaller, and more muted in their overall coloration. When purchasing shrimp the flesh should be translucent and shiny with little or no odor.
When preparing fresh or thawed seafood, it’s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination:

- When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood. It should be in its own display case or separated from raw product by dividers.

- Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food.

- Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.

- For added protection, kitchen sanitizers can be used on cutting boards and counter tops after use. Or use a solution of one tablespoon of unscented, liquid chlorine bleach to one gallon of water.

- If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.

High Resolution: Click here for hi-resolution image (24.01 MB)
Content Providers(s):CDC/ Eric Grafman
Creation Date:2013
Photo Credit:Eric Grafman
Links:Food and Drug Administration – Fresh and Frozen Seafood: Selecting and Serving it Safely
CDC Organization
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Copyright Restrictions:None - This image is in the public domain and thus free of any copyright restrictions. As a matter of courtesy we request that the content provider be credited and notified in any public or private usage of this image.