Can you eat scallops raw? Learn the risks
– Raw scallops can harbor harmful bacteria such as Vibrio parahaemolyticus or Vibrio vulnificus, causing foodborne illnesses.
– Health risks associated with raw scallops include diarrhea, vomiting, abdominal pain, and, in severe cases, bloodstream infections.
– Individuals with compromised immune systems, pregnant women, children, and the elderly are particularly vulnerable.
– It is recommended to cook scallops until they reach an internal temperature of 145°F (63°C) to ensure food safety.
– Alternatives to raw scallops include seared scallops, scallop ceviche, and scallop sushi rolls.
– Fresh scallops should have a mild oceanic scent and appear plump and moist. Avoid scallops with a strong fishy smell or slimy texture.
– Raw scallops can be frozen for up to three months for optimal quality.