Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Safety,Our Blog on July 30, 2026
Fish and seafood are things that I personally love eating. We have so many different recipes and techniques for cooking both be it fried, baked or even in a low country boil. There are some important steps to take in knowing how to prevent food poisoning from fish & shellfish.
Experts recommend two servings of fish per week (a total of 8 ounces), but even less can be beneficial. A 2023 study in the Journal of Translational Medicine found that people who ate one serving of fatty fish per week (such as salmon or sardines) were 7 percent less likely to die during the 15-year follow-up than those who ate none.
There are some downsides to fish and shellfish though. They are quick to spoil and can contain bacteria, viruses, pollutants and even parasites. Cooking properly does reduce these risks, but older adults with compromised immune systems are more likely to become sick.
Large fish, like swordfish and bluefin tuna, tend to have higher mercury and contaminant levels than smaller ones because they’re higher up in the food chain. Salmon, haddock, and tilapia are exceptions; they’re larger, but low in mercury. Also consider herring, anchovies, and sardines.
“Frozen fish is processed and flash-frozen within a few hours or days to preserve its quality,” says Brandii O’Reagan, a fisheries specialist at Washington Sea Grant at the University of Washington. “Compare that to fresh-caught fish, which can take up to a week to get processed and shipped to grocery stores.” Plus, the commercial process for freezing fish kills potentially harmful parasites. Cooking destroys most of the parasites, but freezing is important if you’re eating the fish raw or undercooked.
Clams, mussels, and oysters filter-feed—that is, they get their food by pumping water through their bodies—making them susceptible to contaminants in the water. To check that shellfish comes from safe waters, look for tags with a processor’s certification number detailing where and when it was harvested, O’Reagan says. This ensures that it meets national shellfish safety standards. For unpackaged shellfish, ask your fishmonger.
If you notice a strong fish like smell or anything remotely like ammonia its time to put that fish back or properly dispose of it. Look for firm, springy flesh and clear, bright eyes if you’re buying a whole fish. Frozen seafood shouldn’t have any frost or ice crystals, and it should be frozen solid. Buying shellfish? Opt for live or frozen. Live clams, mussels, and oysters should close when tapped; lobsters and crabs should have some leg movement.
Salmonella and other bacteria can double in number every 20 minutes between 40° F and 140° F, according to the Department of Agriculture. So store seafood in the fridge or on ice within 2 hours of purchasing it (1 hour if it’s 90° F or warmer outside), says Michael Ciaramella, PhD, a seafood safety and technology specialist at New York Sea Grant, a program of the State University of New York and Cornell University. Not only can bacteria make you sick but they also create chemicals called histamines in some fish, such as mahi-mahi and tuna. This can lead to scombroid poisoning, or histamine poisoning, which can cause a rash, diarrhea, and vomiting.
You want frozen fish to stay cold as it thaws to prevent the surface from reaching 40° F, the temperature at which any bacteria present before freezing begin to grow.
Eat fresh or defrosted seafood within a day or two. You can freeze fresh-caught fish within that time frame, but toss previously frozen items. It’s not a safety issue; fish doesn’t refreeze well, Woods says.
Use an instant-read food thermometer to make sure that seafood reaches an internal temperature of 145° F, which kills bacteria. “The fish should flake away easily,” Woods says. Clams, mussels, and oysters open when they’re done; toss any that stay closed. Cook shrimp, crab, and lobster until they turn opaque and pearly, and scallops until they’re milky white and firm.
The fish is heated during the canning process, so bacterial contamination isn’t a big concern. Plus, canned salmon, sardines, and tuna are convenient and can be as good for you as fresh. With tuna, choose light or skipjack varieties over albacore most of the time because they have lower mercury levels.
It’s always a smart idea to check an establishment’s health inspection score on your local health department’s website. Also read reviews, and look for restaurants without complaints about cleanliness or food poisoning, Woods says.
Sushi made with raw fish and sashimi is a risky choice. And some options, such as maguro, meji, and toro, are made from bigeye or bluefin tuna, which can be high in mercury. Instead, order sushi made with vegetables, eggs, or cooked seafood. “California rolls are a good pick because the imitation crab is cooked,” Woods says. Tempura, unagi (eel), tamago (egg omelet), ebi (cooked shrimp), and baked scallop rolls or sushi are other safer options.
Some restaurants serve seared tuna, which can be raw on the inside, or medium-cooked salmon. Also, steer clear of ceviche, poke, and cold-smoked fish. These dishes are “cooked” with salt, sauces, or citrus instead of heat.
Raw oysters and clams can harbor vibrio or other bacteria, which can cause stomach cramps, diarrhea, nausea, and fever. (Despite what you may have heard, hot sauce doesn’t kill bacteria.) Order broiled, grilled, or baked shellfish.
For more food safety tips please follow Make Food Safe.