Notably, the guide notes that for proper food safety, shellfish must reach an internal temperature of 145°F for a minimum of 15 seconds ( 17).

phi_s}. "European Food Research and Technology, Volume 210, Number 1". SpringerLink . Retrieved 13 October 2012. Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p.454. ISBN 978-1-59884-955-4 . Retrieved 23 May 2016.While allergies to crustacean species of shellfish like crab, shrimp, and lobster are more common, some people are allergic to mollusk species too ( 18). Preparing whelk meats: Scrub the worst of the dirt off the shells then soak the whelks in several changes of cold water for about 20 mins. Put the whelks in a large saucepan and cover with cold water (you can add a few aromatics if you like: bay leaves, peppercorns, a splash of vinegar, thyme sprigs etc.). Bring to the boil, uncovered, and once boiling, reduce the heat and simmer gently for 10 mins. Drain through a colander and, when cool enough to handle, use a small fork to twist out the meats. With a small, sharp knife slice away the hard calciferous disc at the meaty end of the whelk and trim away the dark innards from the 'tail' end that has been curled up in the far end of the shell and can be a bit gritty. The remainder of the meat may be eaten immediately, or stored in an airtight container in the fridge for 1-2 days or in the freezer for up to a month. Bivalve Seashells of Tropical West America: Marine Bivalve Mollusks from Baja California to Northern Perú. Santa Barbara Museum of Natural History. 2012. ISBN 9780936494432.

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