Smell something fishy? Don’t eat it
Print Edition
The China Food and Drug Administration has issued a suggestion list on how to safely consume seafood while they are still in season.
First and foremost, the administration suggests consumers should buy their seafood from an accredited business.
In selecting good quality seafood, one should avoid dead seafood and fish that smells or has an unusual color.
Fresh seafood’s flesh is rubbery and does not sink if you press a finger into it. The surface should not have a glutinous nature or be sticky.
Customers should ask the whereabouts of the catch. Seafood from good areas such as the deep sea or a frigid continental shelf are better to eat raw.
Once seafood is bought, if it is not consumed immediately, it should be stored in a fridge. But if it gives off an unpleasant smell, don’t eat or cook it. This is especially true for those who like sashimi.
When dining out for raw seafood, customers should check whether the food supplier has a specialized processing space for raw seafood and general hygiene.
When cooking seafood at home, one should make sure to thoroughly clean and cook it.
To avoid pesticides, customers should check whether there is any unidentified substance in the seafood.
Some people, such as those who are allergic, pregnant or who have certain diseases, should be careful about eating seafood. Those diseases include gout, renal dysfunction and coagulopathy or a bleeding disorder.
On the other hand, if one has symptoms such as vomiting or diarrhea, it may be a sign of gastroenteritis.
Once those symptoms occur, one should rest and drink water and stop eating.
If the symptoms last or if one is dehydrated, one should go to the hospital for treatment.
One can call the administration’s hotline for food safety problems.
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