Tag: Mercury in lobster

According to the FDA, properly cooked lobster is considered a safe and healthy protein source, provided it is handled correctly. However, consuming raw or improperly prepared lobster can pose significant health risks, including foodborne illnesses caused by harmful bacteria.

Approximately 2% of the U.S. population has a shellfish allergy, which is one of the most significant risks of eating lobster tail. However, this is not the only concern, as issues with food poisoning, environmental contaminants, and ciguatera poisoning also pose potential dangers to consumers.