6. Shrimp
Similar to oysters, shellfish and shrimp are at high risk of being contaminated with bacteria. As soon as the shrimp is harvested from the ocean, bacteria begin reproducing, and just because it’s frozen when you buy it doesn’t mean that you’re in the clear. Shrimp cocktails are a popular party food, but you should avoid eating shrimp that’s been sitting out for a while. In general, if it’s not cold, you shouldn’t eat it.
Shrimp, shellfish, and scallops are all prone to harboring dangerous bacteria. You can kill most of the bacteria if you heat it to the correct temperature, but if you’re serving raw shellfish, always follow safe food handling guidelines and be extra aware of expiration dates.
