When it comes to foodborne illnesses, who is at risk?

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Consumer advisories such as this are starting to appear on menus and walls at local restaurants. This is all part of the new food code adopted by the North Carolina Department of Environmental Health. These new rules went into effect last September and affect all food service operations in the state.

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The Brunswick Beacon | circulation@brunswickbeacon.com | 910-754-6890
P.O. Box 2558, Shallotte, NC 28459
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