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The Nation

March 13, 1986

Connoisseurs of clams and oysters be warned: Citing new evidence, health experts from New York and Texas cautioned against the consumption of raw or poorly cooked shellfish. "Potential consumers should be warned that eating poorly cooked shellfish is currently a high-risk venture at best," said Dr. Herbert L. DuPont of the University of Texas Health Science Center in Houston. DuPont said there was a "clear risk" of gastrointestinal illness and hepatitis-A infection.

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