Even though these foods are more likely than others to have germs that are bad for you, any food can become contaminated at any point in the food production chain, even in the kitchen when food is mixed with other foods. Following four simple steps at home—clean, separate, cook, and chill—can help protect you and your loved ones.
I was recently enjoying a plate of shrimp cocktail when a concerning thought crossed my mind – can eating shrimp and drinking orange juice really kill you? I had heard rumors that mixing shrimp and citrus juice can cause food poisoning. But is this fact or fiction?
As a food lover and occasional home chef, I wanted to dig into the science behind this supposed deadly combination. In this article, we’ll explore whether ingesting shrimp and orange juice together truly poses a risk for food poisoning or toxicity. We’ll cover:
- Where did this supposed shrimp and OJ risk originate?
- Is it true that the mixture can be fatal?
- What is the science behind citrus and shellfish?
- What food poisoning dangers may exist with undercooked shrimp?
- How to safely handle, prepare, and store shrimp
- Tips for practicing good food safety at home
I aim to provide clarity on this urban myth and equip you with the knowledge to safely enjoy shrimp cocktail and citrus juice – even in the same meal! Let’s dive in
Where Did This Supposed Shrimp and Orange Juice Risk Originate?
It’s unclear exactly when and how the notion that combining shrimp and orange juice could kill you first emerged. Likely it stemmed from known risks of eating undercooked shellfish and vague warnings to avoid citrus with seafood.
Old fisherman’s tales caution against eating shellfish onboard boats. The acid from citrus fruits was believed to somehow interact with shelled creatures from the sea in dangerous ways.
While these stories spread the myth, they offer little real evidence that ingesting shrimp and orange juice together has ever sickened or killed someone. So let’s explore the science behind this supposed dangerous combination.
Is It True That the Mixture Can Be Fatal?
In a word no. There are no verified cases of anyone dying or becoming seriously ill solely from consuming shrimp alongside orange juice or other citrus.
The acids naturally present in citrus fruits do not combine with shrimp in any unique way that produces a poison or toxin that can harm or kill you.
At normal food quantities, orange juice is totally safe to consumer before, after, or even with your favorite shrimp recipe. Of course, those with food allergies should exercise caution and avoid triggering ingredients.
So while the shrimp and OJ myth has spread fears, there’s no sound evidence backing up the supposed deadliness of this pairing. However, there are other food safety concerns regarding undercooked shellfish that may have fueled the myth.
What is the Science Behind Citrus and Shellfish?
Citrus fruits, like oranges, lemons, limes, and grapefruit, contain various organic acids like citric acid. These acids give the fruits their tart, sour flavors.
When citrus juice comes into contact with certain types of seafood, the acid can start breaking down the proteins prematurely. This denaturing of proteins is why lime juice “cooks” raw fish in ceviche.
However, citrus juice alone does not introduce any toxic compounds or produce poison. The acids may alter the texture and taste of some types of raw seafood, but not in any unsafe way.
Shellfish like shrimp have protective outer shells that limit exposure of the inner flesh to acids. Any reaction would be localized to the surface and unlikely to render the shrimp harmful if fully cooked later.
So while citrus can chemically “cook” types of seafood through protein denaturing, it does not produce any deadly toxins. Any change in texture would be eliminated and pathogens killed off once the shrimp is thoroughly cooked.
What Food Poisoning Dangers May Exist With Undercooked Shrimp?
While orange juice itself poses no risks, undercooked or contaminated shrimp certainly can!
Shrimp may contain bacteria or viruses that can cause foodborne illness if introduced into your digestive system. Here are some of the primary culprits:
Salmonella – A common bacteria that can cause diarrhea, fever, cramps, and nausea. Usually linked to undercooking.
Vibrio – Bacteria found in coastal waters that thrives on shellfish. Causes watery diarrhea and abdominal pain.
Norovirus – Highly contagious virus that spreads quickly. Known for causing intense vomiting and diarrhea.
Hepatitis A – A liver infection often tied to contaminated shellfish and poor handling practices.
Any of these bugs can be killed by thoroughly cooking shrimp to an internal temperature of 145°F. But they pose a real risk if the shrimp is undercooked or recontaminated after cooking.
Following proper storage, handling, and cooking guidelines is crucial. This minimizes the risk of food poisoning from shrimp itself, regardless of what you drink with your meal.
How to Safely Handle, Prepare, and Store Shrimp
To safely enjoy shrimp at home, be sure to:
- Purchase fresh, properly refrigerated shrimp
- Avoid cross-contamination by separating raw and cooked shrimp
- Peel, devein, and cook shrimp thoroughly until opaque and 145°F
- Refrigerate leftovers within 2 hours; use within 3-4 days
- When reheating, cook to 165°F; do not just warm shrimp
- Discard shrimp with an unpleasant odor or if expiration date is passed
Proper cooking is key to reducing risks with shrimp. But following good food handling and storage practices from market to table minimizes the odds of food poisoning.
Never leave shrimp unrefrigerated for more than 2 hours. And only reheat cooked shrimp to steaming hot – avoid just warming to lukewarm which allows bacteria to thrive.
Tips for Practicing Good Food Safety at Home
Beyond just shrimp, there are easy ways we can all practice good food safety:
- Read expiration and use-by dates and don’t consume expired foods
- Store foods at proper temperatures; invest in a good thermometer
- Defrost frozen foods safely in the fridge, not on the counter
- Marinate foods in the fridge, not on the counter
- Avoid cross-contaminating cooking tools, cutting boards, plates, etc.
- Maintain a clean cooking environment and wash hands thoroughly
Being mindful in the kitchen offers the best protection against foodborne illness. The risks come from improper handling and storage, not from ingesting random ingredient combinations like shrimp and orange juice.
In Summary
While the notion that mixing shrimp and orange juice is deadly makes for an intriguing myth, there is no evidence to suggest the combination is inherently hazardous or fatal when properly handled. Any food poisoning risks come from undercooking shellfish or poor food safety practices.
Practice proper handling and thorough cooking with all fresh seafood. This allows you to safely enjoy shrimp cocktail with orange juice or any other mealtime beverage you desire! With sound food preparation habits, you can feast worry-free knowing that this supposed killer cocktail is nothing more than an unfounded myth.
Raw Milk, Raw Milk Soft Cheeses, and Other Raw Milk Products
Unpasteurized (raw) milk and foods made with it can make you very sick. These include soft cheeses (like queso fresco, blue-veined, feta, brie, and camembert), ice cream, and yogurt. That’s because raw milk can carry harmful germs, such as Salmonella, Campylobacter, Cryptosporidium, E. coli, Listeria, and Brucella.
- A process called pasteurization heats raw milk to a high enough temperature for a long enough time to kill germs that could make it unsafe to drink.
- It’s safe to drink pasteurized milk because it has most of the health benefits of raw milk without the risk.
- Listeria infection is very rare, but it can make older adults, pregnant women and their babies sick, and people whose immune systems aren’t strong enough. Listeria infection can lead to miscarriages, stillbirths, early labor, and babies getting very sick or even dying.
- Don’t drink raw milk. Instead, drink pasteurized milk and eat foods made with pasteurized milk.
Learn About the Dangers of Raw Milk and Soft Cheeses
Raw seafood, like fish with fins and shellfish (especially oysters), can have germs that are bad for you, like norovirus and Vibrio.
- Do not eat shellfish or fish that are raw or undercooked. Also, do not eat foods like sashimi, some sushi, and ceviche that contain raw or undercooked seafood. Fish with fins should be cooked at 145°F until the flesh is opaque and can be easily pulled apart with a fork. Cook lobster, shrimp, crab, and scallops until the meat is opaque and pearly or white. Clams, mussels, and oysters should be boiled until the shells open. Then they should be boiled for another 3–5 minutes. Heat leftover seafood to 165°F.
- When you’re shopping, in the fridge, and on cutting boards, keep raw seafood away from ready-to-eat foods.
- After making each seafood dish, wash your knives, cutting boards, and counters with hot soapy water.
- Keep leftovers in the fridge at 40°F or lower within two hours of making them (or within one hour if they’ve been out in the heat, like at a picnic or in a hot car).
Tips for Preparing Fish and Shellfish
Foods That Are More Likely to Cause Food Poisoning
Eating raw and undercooked meat and poultry can make you sick.
Meat includes beef, pork, lamb, and goat. Some germs commonly found in meat include Salmonella, E. coli, and Yersinia.
Poultry includes chicken and turkey. Some germs commonly found in poultry include Salmonella, Campylobacter, and Clostridium perfringens.
- Raw poultry is ready to cook. It doesn’t need to be washed first. A study by the USDA found that even after cleaning their sink, one in seven people still had germs in it. If you want to wash chicken, do it as safely as possible: run the water over the chicken gently to keep it from splashing. Then clean the sink and the area around it right away with hot soapy water and make sure they are completely germ-free. Use soap and warm or cold water to wash your hands for 20 seconds.
- To get rid of germs, always cook meat and poultry to a safe internal temperature. Use a food thermometer to check the temperature. You can’t tell if chicken or meat is fully cooked by its color or juices.
- Raw meat and poultry should go on one cutting board or plate. Fruits, bread, and other foods that won’t be cooked should go on a different one.
- After you’re done cooking each meat or poultry item, wash your knives, cutting boards, and counters with hot, soapy water.
- Food that has been prepared should be put in the fridge at 40°F or lower within two hours (or within one hour if it has been out in the sun or a hot car). When putting meat in the fridge, big pieces like roasts or a whole turkey should be cut up into smaller pieces so they cool down faster.
Tips for Preparing Meat and Poultry
Eggs can contain Salmonella, even if the egg looks clean and is uncracked.
- Do not eat things like homemade Caesar salad dressing and eggnog that have raw or undercooked eggs in them.
- When making foods with raw or undercooked eggs, use pasteurized eggs and egg products.
- Cook eggs until the yolks and whites are firm.
- To make egg dishes safe, like quiches and frittatas, you need to cook them to 165°F if they have meat or poultry in them and 160°F if they don’t.
- Keep eggs refrigerated at 40°F or colder.
- Do not taste or eat raw batter or dough.
- After making something with eggs, wash your knives, cutting boards, and counters with hot soapy water.
Tips for Preparing Eggs
Sometimes raw fruits and vegetables can be contaminated with harmful germs, such as Salmonella, E. coli, and Listeria. The safest fruits, vegetables, and fresh herbs are cooked; the next safest are washed.
- To avoid getting sick, don’t eat fresh fruits and vegetables that haven’t been washed. Scrub or wash fruits and vegetables under running water, even if you’re not going to eat the peel. Once you cut a fruit or vegetable, germs on the peel or skin can get inside it. Before cooking or eating, cut off any areas that are broken or bruised. It’s easier for germs to get into fruits and vegetables if the peel or skin is broken or bruised. Dry fruit or vegetables with a clean paper towel.
- Put fruits and vegetables in the fridge within two hours of cutting, peeling, or cooking them. You only have to do this if they’ve been out in temperatures above 90°F for one hour, like at a picnic or in your hot car. Chill them at 40°F or colder in a clean container.
Tips for Preparing Fruits and Vegetables
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FAQ
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