SEAFOOD SAFETY
Food safety is pretty high on everyone's list of "things to be aware of," especially in light of the food recalls and poisoning scares that seem to happen all too frequently. The FDA (Food and Drug Administration) is the primary federal agency responsible for the inspection and safety of fish and seafood in the United States. They ensure that products - imported or sold - are safe, wholesome and not misbranded. Inspections, sampling and tests are done on a regular basis.
From the harvesting of fish and seafood products from the sea to retail stores, fish and seafood companies are governed by a complex array of U.S. laws. Products not compliance are detained pending resolution of problems. If FDA finds repeated problems, a shipper or even an entire country may be put on a detention without physical examination status known as "automatic detention" list or "blocklisting". This means all shipments are detained under bond until the shipper can prove, y laboratory testing at his expense, that the product is safe and meets the U.S. laws.
But believe it or not, the ones you hear about on the TV news aren't the most common — a good deal of food poisoning is caused by improper food handling in home kitchens. Therefore we have put together some helpful tips:
Safe Shopping
- Once bought - get it home fast.
- Never purchase packages that are torn or leaking.
- Don't buy foods past "sell–by" or expiration dates.
- Place seafood items in the shopping cart last, right before checking out.
- Drive immediately home from the grocery store.
- If you live farther away than 30 minutes, bring a cooler with for your seafood.
Safe Storage
- Refrigerate in the drawer or coldest section of your refrigerator.
- Check the temperature of your refrigerator with an appliance thermometer. To slow bacterial growth, the refrigerator should be at 40°F and the freezer at 0°F.
- Cook or freeze fresh fish within 2 days.
Safe Food Preparation
- Keep everything clean!
- Wash hands before and after handling raw seafood.
- Sanitize cutting boards often in a solution of 1 teaspoon chlorine bleach in 1 quart of water. Wash kitchen towels and cloths often in hot water in washing machine.
- Marinate in a covered dish in the refrigerator.
Thaw Food Safely
- Use the refrigerator as it allows slow, safe thawing. But make sure thawing juices do not drip on other foods.
- Faster alternative: Cold Water: Place food in a leak-proof plastic bag and submerge in cold tap water.
Make sure to check out our SUSTAINABLE SEAFOOD GUIDE here!
