Answer to Question 1
Most seafood available in the United States is safe, but eating it undercooked or raw can cause severe illnesses-hepatitis, worms, parasites, viral intestinal disorders, and other diseases. Rumor has it that freezing fish will make it safe to eat raw, but this is only partly true. Commercial freezing kills mature parasitic worms, but only cooking can kill all worm eggs and other microorganisms that can cause illness. For safety's sake, all seafood should be cooked until it is opaque. At least 10 species of bacteria found in raw oysters can cause serious illness and even death. Raw oysters may also carry the hepatitis A virus, which can cause liver disease. Some hot sauces can kill many of these bacteria, but not the virus; alcohol inactivates some bacteria, but not enough to guarantee protection (or to recommend drinking alcohol). Pasteurization of raw oysters-holding them at a specified temperature for a specified time-holds promise for killing bacteria without cooking the oyster or altering its texture or flavor. Chemical pollution and microbial contamination lurk not only in the water, but also in the boats and warehouses where seafood is cleaned, prepared, and refrigerated. Because seafood is one of the most perishable foods, time and temperature are critical to its freshness, flavor, and safety. To keep seafood as fresh as possible, people in the industry must keep it cold, keep it clean, and keep it moving. Wise consumers eat it cooked.
Answer to Question 2
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