Cecilia Leon, teaching career of Technical University in food Control of Viña del Mar in the Universidad Santa Maria headquarters, delivers a complete guide to eat these products without suffering illnesses, warning that possibilities with contaminated items is greater in summer. Consuming seafood during the holidays it becomes a preferred alternative for tourists who decide to go to coastal areas. Not always take appropriate safeguards, however, and do not measure the negative consequences which may lead to eating them raw.
For this reason, Cecilia Leon, teaching career of Technical University in food Control of Vina del Mar in the Universidad Santa Maria headquarters, warns about the dangers of eating fish and seafood without proper cooking and delivers recommendations to eat them without the danger of poisoning by microorganisms.
Said, “both fish and seafood is recommended to eat them cooked, since 2006, in the case of shellfish, there are cases of poisoning, a Ministry of health campaign promoted him from that year”.
The teacher warned special care during these dates, “it is an enteric bacterium, whose natural habitat is sea coasts, for it requires salt for their development (8 to 10%) and not so cool, as it occurs in the summer (months of November to April)”.
Leon explained this pathogenic microorganism transmission occurs by ingestion of raw seafood or improperly cooked, especially Bivalves (clams, razor clams, mussels). “Also it can be spread by cross-contamination, i.e. by mishandling of raw seafood along with other food”. Furthermore, he added that improper freezing of contaminated products from the sea favors its proliferation and the possibility of being infected. “It is ideal to achieve a temperature of maintenance between – 12 at – 18 ° C for these products from the sea. Not it is transmitted from person to person”, he said.
The most important danger of raw seafood consumption, said the Professor, is consumer to see himself confronted with a transmitted disease food “that has an incubation period of 12 to 24 hours, after which there is a picture intestinal (enteritis) characterized by cramps and watery diarrhea abdominal, accompanied by nausea, vomiting, fever and headache”.
Consumption: what to do and what it should be
The teacher of the USM said that the main measures of prevention are boil seafood for at least 5 minutes, keep them refrigerated and separate from other foods, consume and buy seafood in authorized places; In addition to always wash hands on cooking, and remember that the lemon juice does not cook food (recommendations delivered by MINSAL).
He also gave recommendations for the preparation of the ceviche. “It depends on the conditions of handling, and the formulation with lemon, more proper maceration time. It is preferable and safer sanitarily, whitening the fish, this consists of chopped fish undergo a boiling temperature by about 2 to 3 minutes”, he explained.
Before purchasing these products, you should also take some considerations. Said the teacher, “in the case of fish consumers must be secured that their meat is firm, that the odor is characteristic of the species, convex eyes, red gills and good smelling, absent their viscera and at a temperature not more than 3 ° C. For his part, seafood should present vitality, i.e. that contract to the touch, pleasant sea smell, and also they must be kept at a temperature below 5 ° C”.
Finally, he added that “safe places to buy them are the distribution centers, fishmongers and supermarkets, since they have suitable refrigeration systems and adequate hygienic conditions”, and recommended to avoid buying in unauthorized places to prevent disorders that cause the diseases associated with these products.