Seafood is a common delicacy in America. Different places and events such as hotels, parties, private and corporate events have hearty seafood dishes served. Many Americans enjoy seafood dishes as well. However, compared to low income earners, rich individuals prefer these dishes more. Preference among low-income earners is very low worldwide. This is 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.
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.
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.
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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