Before you read the passage, talk about these questions.

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Writing

9. Use the magazine article and the conversation from Task 8 to write a consumer complaint. Include: a description of a problem with a product, what difficulties it caused you, and why you think the company is responsible.

Consuming shellfish may put some people at risk of a variety of food-borne illnesses. Shellfish can cause allergic reactions. They can also be particularly dangerous for people with compromised immune systems. Most importantly, shellfish can be contaminated with harmful toxins at many points. They may contain naturally occurring bacteria or parasites. Or they may be contaminated during farming, processing, packing, shipping, or through consumer mishandling.

Eating raw shellfish is riskier than eating cooked shellfish. Raw mussels and oysters are a very popular dish. However, they may carry dangerous microorganisms, such as E. coli, salmonella, or listeria. E. coli and salmonella often multiply in the pond water where shrimp are farmed. These tiny organisms can cause serious problems like gastroenteritis and are sometimes fatal. In addition, shellfish can carry viruses, the consumption of raw mussels can spread contagious infections like hepatitis A.

There are a few processes that can reduce the risk of illness or allergic reaction. These include pasteurization, irradiation, and high hydrostatic pressure processing. Each of these techniques uses a different method to destroy dangerous microorganisms. Pasteurization uses heat. Irradiation uses radioactive waves. And high hydrostatic pressure processing places the shellfish under high pressure, with or without heat, I to kill dangerous biological agents.

illness

microorganism

raw

Shellfish Safety

Get ready!

       1What are some of risks of handling and eating shellfish?

       2 What are some techniques for making shellfish safer?

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