International Traveler: Meats, Poultry, and Seafood (2024)

FAQs

What food may increase your risk of foodborne illness along with meats poultry and seafood? ›

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. Our Caesar dressing contains raw eggs. FYI, consumption of raw eggs may increase your risk of food-borne illness.

The United States restricts or prohibits the entry of many agricultural products, which can carry foreign pests and diseases that harm American agriculture and our environment.

Prohibited or restricted items may include meats, fresh fruits and vegetables, plants, seeds, soil and products made from animal or plant materials. For generally allowed food items please visit USDA Animal and Plant Health Inspection Service.

Just as APHIS bans beef imports from countries with foot and mouth disease or mad cow disease, pork is banned to keep the American herds safe. That said, you can bring back fresh (chilled or frozen), cooked, cured, or dried meat from regions certified safe.

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Oysters on the half shell* Fried shrimp Flounder François * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Nevertheless, additional bacterial species, such as Campylobacter jejuni, Clostridium perfringens, and Yersinia enterocolitica, may also constitute meat safety concerns, while viral pathogens, parasites, and other biological issues, such as prions, should also be taken into consideration.

Travelers may bring the following types of fresh (chilled, frozen), cooked, cured, or dried meats from Canada: beef, bison, veal, sheep (lamb, mutton), goat, swine, and camelid. Travelers may also bring personal-use amounts of foods containing beef, veal, or bison.

Fresh, frozen, dried, smoked, canned, or cooked fish and seafood is allowed in amounts suitable for your personal use.

Did you know that viral diseases (Ebola virus, avian flu, African swine fever...) can be transmitted by food of animal origin? That consuming and transporting meat from wild species directly contributes to their extinction ? It is therefore forbidden to carry meat and dairy products in your luggage.

Surprisingly, there aren't tight restrictions on fish and seafood, as long as they're personal quantities. If so, then canned, smoked, dried and frozen are all acceptable, and even fresh fish is allowed. (However, if you're flying, your seatmates may not appreciate this fact.)

Can I bring fresh garlic into the US? ›

All travelers entering the United States are Required to Declare meats, fruits, vegetables, plants, seeds, soil, animals, as well as plant and animal products (including soup or soup products) they may be carrying. The declaration must cover all items carried in checked baggage, carry-on luggage, or in a vehicle.

Solid food items (not liquids or gels) can be transported in either your carry-on or checked bags. Liquid or gel food items larger than 3.4 oz are not allowed in carry-on bags and should be placed in your checked bags if possible.

As a general rule, condiments, vinegars, oils, packaged spices, honey, coffee and tea are admissible. Because rice can often harbor insects, it is best to avoid bringing it into the United States. Some imported foods are also subject to requirements of the U.S. Food and Drug Administration.

Despite what people think, ham from Spain (Serrano, Iberico...etc) is allowed in the US...as long as it's produced from an establishment USDA approved, that meets its standards and, in Spain, there are NOT many. In fact, the first establishment USDA approved was FERMIN, back in 2005.

Also, anything you bring back that you did not have when you left the United States must be "declared." For example, you would declare alterations made in a foreign country to a suit you already owned, and any gifts you acquired outside the United States.

USDA research has found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness. From a food safety perspective, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended as the safest method.

Spotlight on Salmonella

CDC estimates that Salmonella causes more foodborne illnesses than any other bacteria. Chicken is a major source of these illnesses. In fact, about 1 in every 25 packages of chicken at the grocery store are contaminated with Salmonella.