Doctors in the Kitchen

The use of raw or hurriedly steamed shellfish is recognized as a vehicle for the transmission of typhoid fever and Type A viral hepatitis.1 Steaming contaminated clams for five minutes or less is not sufficient for them to reach an internal temperature suitable for sterilization.2 Steaming for 15 minutes does suffice for sterilization, but this method of cooking does not ensure a palatable result. In southern Italy, there is heavy bacterial pollution of sea water in most populated areas, and many lots of mollusks sold on the market lack official certification since they come from clandestine beds. Nevertheless, the use . . .