When purchasing or eating seafood, consumers commonly experience problems with the presence of chemical residues. These can come from many sources, including the release of untreated industrial waste directly into water sources, which can result in cadmium accumulating in squid, adding formalin to ice used to chill seafood in transit, storing seafood in water to which borax has been added, or using antibiotics such as tetracycline and chloramphenicol when raising shrimp and fish in inland ponds.
Consumers can help to ensure that their food is safe by checking that any seafood that they purchase is still the right color, its flesh still has the correct texture, and it doesn’t smell off. Consumers buying fish should check that the flesh is still firm to the touch and that if they press their finger into it, it rebounds rapidly, that the gills are red not dark green, and that the eyes are still clear rather than cloudy and gray. For crab, all the legs should still be attached to the body and the eyes should be clear.
When preparing seafood, consumers should always follow the following steps:
1. Wash the seafood thoroughly, taking particular care when cooking shellfish, shrimp or crab.
2. Ensure that food is thoroughly cooked through, and avoid eating any seafood that is under- or uncooked.
3. Store fresh and cooked food at the right temperature.
4. Always wash your hands before eating.
5. Restaurants and other suppliers of cooked food should be sure to use the most efficient and effective equipment that they can.
Thanks to the Ministry of Public Health for the information used in this article.
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