In the US, seafood is a common delicacy. Seafood dishes are served at various events and places, including corporate and private events, hotels, and parties among others. Even though most Americans enjoy these dishes, they are preferred more by the rich that people of low-income. Even in the rest of the world, preference by low-income people is very low. How to ensure safety of seafood in Las Vegas.
Even though there are some health risks associated with these organisms, a huge variety of them are totally safe for human consumption. In fact, according to scientific research, the benefits of eating the foods far outweigh the negative factors. The variety of edible water animals available is very large that it is very hard to document all the risks and benefits associated with eating all of them.
A wide variety of sea creatures has been listed as fit for consumption. They are a rich source of long chain omega fatty acids DHA and EPA. These acids are very critical for the right growth of the brain and eye in children. They are responsible for the reduction and prevention of heart condition in mature people. For that reason, seafood is fit for consumption by people of varied ages.
A recommendation by the US health organization states that most people need to be consuming 250 milligrams of EPA + DHA every day. Those with cardiovascular disease should consume 1000 milligrams of EPA + DHA on a daily basis. All people should eat a dish of these foods at least two times in a week. Examples of foods to eat include herring, sardines, mackerel, and salmon. All of these are oily ocean fish.
Generally, it is safe to eat seafood as mentioned earlier. Being exposed to harmful bacteria is the only risk associated with seafood. Bacterial infection is caused by poor preparation and handling. One can entirely avoid this risk if the food is cooked, stored, prepared and handled well. There is a lot of handling advice and many safety precautions which a person can follow to be safe.
Contact between cooked and uncooked foods is the common cause of the contamination. This is referred to as cross-contamination and is the source of bacterial contamination. Another source of food borne sickness it failure to maintain the right temperature during storage. Finally, the other main problem is the toxins that shellfish and fish come into contact with while in water.
For safety purposes, fish and shellfish should be kept at temperatures below 40 degrees F from the time they are caught until they are ready for use. Freezing is very important in preventing contamination. Cooked and raw foods should be separated as much as possible all the time. Any surfaces, utensils, or cutting boards that come in contact with raw foods should be washed and decontaminated properly before being reused.
Before one starts to handle raw or cooked food, it is important to wash hands properly. After handling, one should also wash their hands well. It is important to use appropriate hand washing supplies all the time. In case of contamination, the contaminated food should not be consumed.
Even though there are some health risks associated with these organisms, a huge variety of them are totally safe for human consumption. In fact, according to scientific research, the benefits of eating the foods far outweigh the negative factors. The variety of edible water animals available is very large that it is very hard to document all the risks and benefits associated with eating all of them.
A wide variety of sea creatures has been listed as fit for consumption. They are a rich source of long chain omega fatty acids DHA and EPA. These acids are very critical for the right growth of the brain and eye in children. They are responsible for the reduction and prevention of heart condition in mature people. For that reason, seafood is fit for consumption by people of varied ages.
A recommendation by the US health organization states that most people need to be consuming 250 milligrams of EPA + DHA every day. Those with cardiovascular disease should consume 1000 milligrams of EPA + DHA on a daily basis. All people should eat a dish of these foods at least two times in a week. Examples of foods to eat include herring, sardines, mackerel, and salmon. All of these are oily ocean fish.
Generally, it is safe to eat seafood as mentioned earlier. Being exposed to harmful bacteria is the only risk associated with seafood. Bacterial infection is caused by poor preparation and handling. One can entirely avoid this risk if the food is cooked, stored, prepared and handled well. There is a lot of handling advice and many safety precautions which a person can follow to be safe.
Contact between cooked and uncooked foods is the common cause of the contamination. This is referred to as cross-contamination and is the source of bacterial contamination. Another source of food borne sickness it failure to maintain the right temperature during storage. Finally, the other main problem is the toxins that shellfish and fish come into contact with while in water.
For safety purposes, fish and shellfish should be kept at temperatures below 40 degrees F from the time they are caught until they are ready for use. Freezing is very important in preventing contamination. Cooked and raw foods should be separated as much as possible all the time. Any surfaces, utensils, or cutting boards that come in contact with raw foods should be washed and decontaminated properly before being reused.
Before one starts to handle raw or cooked food, it is important to wash hands properly. After handling, one should also wash their hands well. It is important to use appropriate hand washing supplies all the time. In case of contamination, the contaminated food should not be consumed.
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