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Seafood is Safe to Eat

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It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw or partially cooked fish and shellfish anyway, there are some things you should know.

One rule of thumb is to consume raw fish only if it has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present. However, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.

Some oysters are treated for safer consumption after they are harvested, but that information may or may not be on the label. This post-harvest treatment eliminates some naturally occurring pathogens, but it does not remove all pathogens that can cause illness. Treated oysters should still not be eaten raw by high-risk individuals for foodborne illness, those individuals with liver disease, alcoholism, cancer (including leukemia and lymphoma), diabetes, and HIV.

The best way to minimize foodborne illness with any raw food is to cook it thoroughly. This way, you gain the nutritional and health benefits while reducing the risk of illness!

For more information on how to safely eat raw seafood, visit FDA or safe oysters.

Contributed by David Green

Seafood is Safe to Eat

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Recent studies on the pros and cons of fish consumption clearly show that avoiding fish altogether in your diet is risking your health. Everyone should aim to have two servings per week.

Seafood is a key source of protein and heart healthy omega-3 fatty acids. And including a variety of fish rich in omega-3 fatty acids, such as tuna and salmon, can reduce your risk of death from a heart attack.

If you are pregnant, may become pregnant, or nursing young children, do make sure that you include two servings of fish each week from species that are low in mercury. The U.S. Food and Drug Administration recommends avoiding large, predatory fish such as shark, swordfish, king mackerel and tilefish. Instead pick low mercury species like Alaskan salmon, catfish, freshwater rainbow trout, oysters, shrimp, pollock, sardines, anchovies and canned light tuna.

For more information on what fish can be safely consumed during pregnancy, go to FDA’s suggestions on mercury and seafood.

Contributed by David Green