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Food Safety Alert: Pathogenic Bacteria Detected in Frozen Cooked Crayfish Tailmeat
On August 19, 2025, a significant food safety incident was reported concerning frozen cooked crayfish tailmeat originating from China. The U.S. Food and Drug Administration has identified the survival of pathogenic bacteria through cooking processes in this product, raising serious health concerns for consumers.
Pathogenic bacteria can pose severe health risks, leading to foodborne illnesses that may result in symptoms such as nausea, vomiting, diarrhea, and abdominal pain. It is crucial for consumers to be aware of the potential hazards associated with improperly cooked or contaminated seafood products.
Frozen cooked crayfish tailmeat is often used in various culinary applications, including salads, pasta dishes, and seafood platters. However, the detection of these harmful bacteria emphasizes the importance of proper cooking and handling practices. Consumers are advised to ensure that any seafood products are cooked to the appropriate internal temperatures to eliminate any potential pathogens.
In light of this incident, it is recommended that consumers check for any recalls or advisories related to frozen cooked crayfish tailmeat and remain vigilant about food safety practices in their kitchens. Always prioritize safe food handling and preparation to minimize the risk of foodborne illnesses.
For further information and updates, please refer to the official communications from food safety authorities.
- Incident: Pathogenic bacteria survival through cooking has been detected in Frozen cooked crayfish tailmeat.
- Date: 2025-08-19
- Product: Frozen cooked crayfish tailmeat
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- Origin of issue: China
- Hazard: Available to SGS Digicomply users only. Explore the platform (for enterprises, no individual plans)
- Incident Category: Control
- Source: U.S. Food and Drug Administration
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