Seafood Safety

Seafood safety involves handling, preparing, and storing seafood properly to prevent foodborne illnesses. Key measures include purchasing from reputable sources, keeping seafood cold to inhibit bacteria growth, cooking it to appropriate temperatures to kill pathogens, and avoiding cross-contamination with other foods. Fresh seafood should smell mild and ocean-like, not fishy or sour. Proper hygiene, such as washing hands and surfaces, is essential. Following these guidelines helps ensure seafood remains safe to eat, reducing health risks and enjoying its nutritional benefits.