“Food and Drug” explains the most prominent cases of food poisoning in fish and methods of prevention

The Food and Drug Authority reviewed, within its awareness campaign, the most prominent cases of food poisoning associated with fish, stressing the importance of proper dealing with it to protect public health, in light of the high nutritional value of fish and containing important elements, including fatty acids (omega -3), which is an essential part of the healthy diet. “Food and medicine” confirmed that prevention starts from the purchase stage, as the fish should be chosen from sources Reliable, take into account the requirements of cooling and hygiene, and are exposed in custom refrigerators that contain adequate amounts of snow. It should also be sure of the natural smell of fish, serenity of eyes, cohesion and elasticity when pressed.

The authority recommends that fish preserve at a temperature (4 ° C) or less, and freeze them at (-18 ° C) or less, with a well wrapped with bags or paper for freezing. During the preparation, it is advised to wash hands before and after touching raw fish, and use clean tools such as knives and cutting panels, as well as washing the fish under running water and cook well at a temperature of not less than (75 ° C), while making sure that its meat is held together after cooking.

She noted that preserving fish at inappropriate temperatures (between 5 and 60 ° C) may lead to the growth of bacteria that turn (hysterine) into (Hittamine), which causes the state of skeole poisoning (Scombroid). She also warned that cooking does not remove histamine, and that symptoms of poisoning may appear in a short time after eating it, and include redness of the face and neck, rash, itching, in addition to symptoms in the digestive system such as nausea, vomiting, diarrhea and abdominal pain, and other symptoms such as headache, dizziness, palpitations and a sense of burning in the mouth and throat.

The commission indicated that this type of poisoning is related to some types of fish such as tuna, mackerel (skeletal), sardines, anchovy, and what is what, and the bonito, stressing the importance of preserving these types at a temperature less than (4 degrees Celsius) after hunting or buying, and ensuring that they are free of permeable smells such as nashadir.

She explained that tissue poisoning may appear in fish that are prepared with salting and fermentation such as Fasikh and Herring, as a result of the likelihood of the growth of bacteria (Clostridium Botulinum), which requires preserving it at a temperature of less than (4 degrees Celsius), and ensuring that it is well salle at home and abroad.

The commission added that raw or incomplete salmon may contain parasites or bacteria such as “Anisakis”, “Salmonella”, and “lysteria”, which may cause intestinal symptoms, indicating the importance of choosing species designated for raw consumption such as a pre-frozen sushi, and freezing them at (-20 ° C) for 7 days or (-35 ° C) for a period of 15 hours. With less than (4 degrees Celsius) and consuming it within two days, and make sure to clean up while preparing it.

With regard to canned sardines, “Food and Drug” warned of the possibility of echoal poisoning if not correctly preserved, due to the growth of bacteria (Clostridium Botulinum) in oxygen -free environments, stressing the need to avoid the consumption of swollen, leaked, unnatural or expired scents, while keeping them in a cold and dry place, Cook it well at a temperature of at least (75 ° C).

This campaign comes within the fourth strategy of the authority, to complete its efforts to raise the level of societal awareness, prevent health risks, and enhance food safety practices for the targeted groups.