Harmful bacteria can pose a health threat through cross-contamination of ready-to-eat seafood. Placing cooked seafood in a container previously used for raw seafood or other uncooked foods can harbor harmful bacteria from the uncooked food.
Ready-to-eat seafood should be handled carefully to reduce transfer of bacterial contaminants from other foods. Keep raw or live seafood separate from cooked seafood. Do not store cooked seafood in the same packaging as previously used for raw seafood. Storage temperatures should be below 35° Fahrenheit for ready-to-eat seafood. Be sure to thoroughly wash any utensils, bowls, containers, or cutting boards that have had previous contact with raw seafood.
Marine/Sea Grant Agent
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