Abstract
People who have become accustomed to eating raw shellfish may need to reconsider this practice in view of new medical evidence. In this issue of the Journal, Morse et al.1 describe the occurrence of gastroenteritis associated with eating raw shellfish in more than 1000 persons in New York State over an eight-month period. Norwalk virus was implicated as the most important etiologic agent. The size and duration of the outbreaks suggest that viral gastroenteritis more commonly follows ingestion of inadequately cooked shellfish, including steamed clams, than previously thought. The standards for harvesting shellfish are established by state rules and . . .
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