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29 Jun 2017, 6:06 pm by Bill Marler
, Salmonella sp., and hepatitis A can be transmitted to oyster consumers; cooking oysters to an internal temperature of 90 °C for at least 90 seconds will reduce this risk. [read post]
29 Jun 2017, 6:06 pm by Bill Marler
, Salmonella sp., and hepatitis A can be transmitted to oyster consumers; cooking oysters to an internal temperature of 90 °C for at least 90 seconds will reduce this risk. [read post]