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.
Some health risks are associated with these dishes. However, a large variety of them are completely safe to be eaten by human beings. Consuming these foods has more benefits compared to shortcomings according to findings from scientific research. There is a huge number of water animals that are edible. This makes it difficult to list all the benefits and shortcomings that accompany the consumption of each one of them.
However, a good number has been documented as being safe. These organisms are a good source of long-chain omega fatty acids EPA and DHA. These omega acids are very important for the proper development of eyes and brain in young children. In adults, they are important for the reduction and prevention of heart disease. As such, seafood is safe for consumption by people of all 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.
On average, seafood is fit for consumption as discussed before. Exposure to harmful bacteria is the sole risk linked with these dishes. The substandard preparation and treatment of maritime life is the main reason behind the widespread risk of bacteria. The risk can be fully done away with through proper storage, cooking, handling and preparation. There exist a number of safety guidelines that one can follow to ensure that they are safe.
Raw foods getting in contact with foods that are cooked is normally the main cause of bacterial contamination. This is referred to as cross-contamination. Failing to maintain right temperatures during storage is the other source of food borne illness. Finally, another cause of contamination comes from toxins consumed by shellfish and fish while in the water. Normally, introduction of these toxins into the water sources is done by humans. Once in the water, water organisms feed on them or get exposed to them.
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.
Washing hands well is essential before a person begins to handle cooked or raw food. Also, one needs to properly wash their hands once handling is done. Suitable washing supplies must be used. In case cross-contamination occurs, the food should be disposed safely and never consumed.
Some health risks are associated with these dishes. However, a large variety of them are completely safe to be eaten by human beings. Consuming these foods has more benefits compared to shortcomings according to findings from scientific research. There is a huge number of water animals that are edible. This makes it difficult to list all the benefits and shortcomings that accompany the consumption of each one of them.
However, a good number has been documented as being safe. These organisms are a good source of long-chain omega fatty acids EPA and DHA. These omega acids are very important for the proper development of eyes and brain in young children. In adults, they are important for the reduction and prevention of heart disease. As such, seafood is safe for consumption by people of all 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.
On average, seafood is fit for consumption as discussed before. Exposure to harmful bacteria is the sole risk linked with these dishes. The substandard preparation and treatment of maritime life is the main reason behind the widespread risk of bacteria. The risk can be fully done away with through proper storage, cooking, handling and preparation. There exist a number of safety guidelines that one can follow to ensure that they are safe.
Raw foods getting in contact with foods that are cooked is normally the main cause of bacterial contamination. This is referred to as cross-contamination. Failing to maintain right temperatures during storage is the other source of food borne illness. Finally, another cause of contamination comes from toxins consumed by shellfish and fish while in the water. Normally, introduction of these toxins into the water sources is done by humans. Once in the water, water organisms feed on them or get exposed to them.
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.
Washing hands well is essential before a person begins to handle cooked or raw food. Also, one needs to properly wash their hands once handling is done. Suitable washing supplies must be used. In case cross-contamination occurs, the food should be disposed safely and never consumed.
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