Tag: Undercooked seafood

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.

According to the U.S. Food and Drug Administration (FDA), consuming undercooked seafood can lead to foodborne illnesses from bacteria like *Salmonella* and *Vibrio*. Learning **how do you know if seafood is undercooked?** is a crucial skill for ensuring a healthy and safe meal.

According to the Centers for Disease Control and Prevention (CDC), between 1998 and 2008, contaminated shellfish accounted for a significant number of seafood-related foodborne illness outbreaks in the U.S.. Knowing when should you not eat lobster is crucial for preventing such issues, protecting your health, and ensuring a safe dining experience.