Thursday, 08 June 2017 15:54

Be Seafood Safe this Summer!

seafood31815Fish and shellfish are important sources of protein and nutrients for a well-rounded diet. However, it is very important to select the right pieces of fish and shellfish, and store and handle them properly, to maintain the safety of the seafood. Be sure to follow these safety tips to ensure your family's health.

Purchasing seafood and shellfish:
  • Make sure fish and shrimp is refrigerated or placed on a thick bed of ice that is frozen solid
  • Fish and shrimp should not smell overly fishy. Fish should not have any slime around the gills, and its eyes should be clear and slightly bulging. The flesh should spring back when pressed.
  • Live shellfish will close up when the shell is tapped. If they are still, don't choose them. Crabs and lobsters will have some leg movement.
  • Discard cracked and broken shellfish
  • Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
  • Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.
  • Avoid packages that are positioned above the “frost line” or top of the freezer case.
  • Avoid packages with signs of frost or ice crystals, which may mean the fish has been stored a long time or thawed and refrozen.
Store and thaw properly:
  • Put seafood on ice or in the refrigerator or freezer soon after buying it. 
  • If seafood will be used within 2 days after purchase, store it in the refrigerator. Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.
  • Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or, if the food will be cooked immediately thereafter, microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable. 
When preparing fresh or thawed seafood, it’s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food (cross-contamination). When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood. It should be in its own display case or separated from raw product by dividers. Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food.
Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.
For added protection, kitchen sanitizers can be used on cutting boards and counter tops after use. CitroBio Fresh Food Wash can be used at home to spray over Seafood, Shellfish, Sushi, and other foods prior to food prep; use to clean cutting boards, utensils and containers preventing any type of cross contamination. Click here to buy.

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Citro Industries, Inc.
7614 15th Street East
Sarasota FL 34243

CitroBio uses FDA/GRAS
approved ingredients!

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