Ever wondered why a fresh‑tasting fish can sometimes make you feel sick? That’s seafood contamination – when harmful bacteria, parasites, or toxins sneak into the fish, shellfish, or crustaceans you eat. It’s not just about a bad smell; it’s about invisible risks that can affect your stomach, nerves, or even your heart.
Most contamination comes from three sources: water quality, handling mistakes, and natural marine toxins. Polluted waters can carry Vibrio, Salmonella, or E. coli. If a fish is left out too long or not cooked properly, those germs multiply fast. And some marine life, like certain shellfish, accumulate toxins from algae – think paralytic shellfish poison (PSP) or ciguatera.
Look for any off‑color, slime, or a strong “fishy” odor – that’s a giveaway the product may be spoiled. When you’re at a restaurant, ask if the seafood was cooked to an internal temperature of at least 145°F (63°C). In home cooking, use a food thermometer; it’s the easiest way to avoid undercooked bites.
Symptoms of contaminated seafood can show up within minutes or a few days. Common signs include stomach cramps, vomiting, diarrhea, and fever. More severe cases involve neurological issues like tingling, numbness, or even heart rhythm problems, especially with toxin‑related poisonings.
First, buy seafood from reputable sources. Stores that keep a clean display, rotate stock, and follow proper temperature controls are less likely to sell tainted products. When you’re at the market, choose fish that looks firm, has clear eyes, and smells like the sea, not like ammonia.
Second, keep it cold. Store raw seafood at 32‑38°F (0‑3°C) and use it within two days for the best safety margin. If you can’t cook it right away, freeze it; most parasites die at -4°F (-20°C) after a week.
Third, cook it right. Even “raw” dishes like sushi need high‑quality, previously frozen fish to kill parasites. For home cooks, grill, bake, or broil fish until the flesh is opaque and flakes easily with a fork. Shellfish should open fully; discard any that stay shut.
Lastly, stay informed about local advisories. Coastal health departments often issue alerts about harmful algal blooms that affect shellfish beds. A quick online check before you buy can save you a painful trip to the doctor.
By paying attention to where your seafood comes from, how it’s stored, and how it’s cooked, you can enjoy the ocean’s bounty without the unwanted side effects. Got more questions? Browse the related articles on our site for deeper dives into specific contaminants and the latest food‑safety guidelines.
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