Live/raw product
Hazards associated with eating lobsters and crabs are similar to those for locally produced prawns [47], and a similar unlikely rating for adverse health effects from those hazards is estimated. However, unlike prawns, lobsters and crabs are not produced in intensive aquaculture facilities, and the risk from V. cholerae O1 and typhoid-causing Salmonella species is considered negligible for these species. There are no epidemiological data indicating an association between food-borne illness and consumption of crab or lobster in Australia, and no data demonstrating the presence of hazards in these seafoods. In the absence of such data, the likelihood of adverse health effects from food-borne hazards through eating crab and lobster is estimated to be low.
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