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Never eat raw freshwater crabs or crayfish. Cook crabs and crayfish for to at least 145°F (~63°C). Travelers should be advised to avoid traditional meals containing undercooked freshwater crustaceans.

More on: Fight BAC: Safe Food Handling

 
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  • Page last reviewed: January 10, 2013
  • Page last updated: January 10, 2013
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Centers for Disease Control and Prevention   1600 Clifton Rd. Atlanta, GA 30333, USA
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