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“Seafood Safety: The Importance of Proper Refrigeration”

"Seafood has long been a beloved and nutritious food choice for consumers. However, the risk of histamine-induced seafood poisoning is a prevalent yet often overlooked issue. In this article, we delve into the causes, symptoms, and appropriate measures to take when faced with histamine-induced seafood poisoning. Stay tuned as we unravel the mysteries behind this common yet under-discussed topic."

Administrator

2 September, 2024

[dropcap] 1 [dropcap] Why seafood can be poisonous if not kept cold enough

Changing the storage temperature of seafood from frozen to chilled can increase the production of histamine-producing bacteria (from 0.8 to 104 mg/kg). Histamine is heat-resistant and is not destroyed even when cooked. Therefore, seafood with high histamine content can cause food poisoning when consumed.

[dropcap] 2 [dropcap] Symptoms of eating poisoned fish

– Increased saliva production, stomach fluid secretion, nausea, and diarrhea.

– Red rash, itching, and possible skin eruptions.

– Red eyes, difficulty breathing due to airway swelling and constriction.

– Rapid pulse, low blood pressure due to vasodilation.

– Dizziness, headache, etc.

[dropcap] 3 [dropcap] How to handle poisoned fish

– If you experience any of the above symptoms after eating seafood, seek immediate medical attention at a healthcare facility.

– In case of mild symptoms (skin allergies, digestive disorders), take antihistamine medication.

– In severe cases (low blood pressure, rapid pulse…), immediate resuscitation, first aid, and transfer to the toxicology department for examination and treatment are necessary.

– How to choose safe seafood: Seafood should be fresh, with clear, black eyes, and firm flesh. It should be stored at the appropriate temperature and purchased from a reputable frozen food supplier.

[dropcap] 4 [dropcap] How to store fish

– During transportation and storage, fish should be kept at cold temperatures (from 0°C to below 18°C).

– To limit the increase in histamine levels in seafood, consumers need to adopt proper thawing methods. Thawing can be done in a refrigerator at a temperature of 5°C or lower, by soaking the fish in clean water at 21°C, or using a microwave. After thawing, the fish should be prepared immediately and not refrozen.

To prevent histamine-induced food poisoning from seafood, choose fresh fish, buy from a well-refrigerated source, and store it in your freezer. When thawing, use it immediately to prevent spoilage and histamine production, which can lead to poisoning.

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Reference: alobacsi.com

Frequently asked questions

Proper refrigeration is critical to maintaining the safety and quality of seafood. It helps prevent the growth of harmful bacteria, which can cause foodborne illnesses. By keeping seafood at the right temperature, you can extend its shelf life and ensure it remains safe for consumption.

The ideal temperature range for storing seafood is between 32-38 degrees Fahrenheit (0-3 degrees Celsius). This temperature range helps prevent bacterial growth and maintains the freshness and quality of the seafood.

The storage time can vary depending on the type of seafood and the storage conditions. Generally, fresh seafood can be safely stored in the refrigerator for up to 2 days. However, it is always best to refer to the specific guidelines provided by the supplier or the food safety authority in your region.

Spoiled seafood will usually have an unpleasant odor, a slimy texture, and a dull or discolored appearance. If you notice any of these signs, it is best to discard the seafood and not consume it.

The safest way to thaw frozen seafood is by transferring it from the freezer to the refrigerator and letting it thaw slowly. You can also place the frozen seafood in a sealed bag and submerge it in cold water, changing the water every 30 minutes until it is thawed. Do not thaw seafood at room temperature, as it can promote bacterial growth.