By
the A.M. Costa Rica
staff
In Christian tradition, only
fish and seafood are eaten
during Easter week, a Catholic
practice that honors the death
of Jesus. For this reason,
people traditionally eat more
seafood and marine products
during this week.
However, inadequate hygiene and
incorrect handling of food are
factors responsible for the
increase in cases of food
poisoning and allergies during
the week.
Dr. Jéssica Navarro, of Social
Security, reports that "the
risks associated with food
consumption are related to the
type of products consumed and
especially, the particularity at
the time to prepare them, which
increases the risk of food
poisoning."
The traditional custom of
consuming fish and shellfish in
raw preparations during those
days requires greater care and
hygiene and before a greater
demand in the consumption of
these products, the measures of
their conservation must
increase.
"Marine products are especially
sensitive to sudden changes in
temperature, poor conservation
and deficiencies in their
transport or handling, which
could cause their rapid
decomposition and generate a
risk for those who consume it,
for this reason, recommended
that when acquiring the product
it should be noted that it has
color, smell and fresh
appearance," said Dr. Navarro.
In the case of fish, the skin
should be smooth and elastic and
the scales should not be removed
easily, the eyes should be
protruding, firm and bright and
the fins should be in good
condition, complete and without
lacerations. These signs
guarantee that the product is
preserved in good sanitary
conditions.
Dr. Navarro advises that the
same conditions in crustaceans
and shellfish should also be
checked. They should have a
characteristic color and odor,
and in the case of packaged
marine foods, the expiration
date, and sanitary registration
should be controlled.
With regard to canned foods, the
specialist advises that the
consumer should verify that the
cans are not swollen, deformed
or rusty, and their edges must
be perfectly sealed and in the
case of the containers, they
should not present breakages or
losses.
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Another
measure to take
into account is
the time that
elapses from the
purchase of food
until it is
stored in the
refrigerator, a
period that
should not
exceed two
hours; none
should these
foods be placed
in hot areas.
In order to
reduce the risk
of food
poisoning,
Social Security
specialists have
the following
recommendations:
- Leftovers
should not be
stored in the
refrigerator for
more than three
days, nor should
they be reheated
more than once.
- Clean and
disinfect
utensils and
surfaces where
food is handled.
- Replace the
use of cloths
for cleaning
with disposable
towels.
- Wash your
hands with soap
and water for 20
seconds before
and after
handling food.
- Avoid
"cross-contamination."
Surfaces,
equipment, and
utensils for raw
food handling
are for that
exclusive use or
must be washed
and disinfected
before using
them with cooked
food.
According to
specialists, it
is possible that
the appearance,
smell, and taste
of food could be
normal however,
inadequate
handling and
preparation
could generate
gastrointestinal
disorders, such
as abdominal
pain, diarrhea,
nausea, and
vomiting,
sometimes
accompanied by
fever that could
lead to
dehydration and
put children or
elderly people
at risk.
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Have
you heard of
‘intoxication’
from eating
seafood?
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