Who is at risk of illnesses associated with fish and seafood?
Pregnant women and their unborn babies, young children and older people are at particular risk. People with weakened immune systems, diabetics and those on organ transplant or cancer medications are also particularly vulnerable. Those at risk are advised NOT to eat raw or partially cooked fish and shellfish. What handy tips are there to help handle fish and shellfish more safely? When selecting fish and shellfish: DO… • Buy seafood from reputable sources and be wary of vendors selling seafood out of the boot of their car • Avoid seafood that smells ‘fishy’ as it usually indicates that it is no longer safe to eat • Choose fresh seafood that is refrigerated or on ice • Make seafood the last item to pick up on your grocery list when out shopping before heading straight home, so it is still nice and fresh when you get home DON’T… • Buy open cooked seafood or shellfish (shrimp, crab etc) that is in the same display case as raw seafood. This can result in cross-contamination • Buy frozen
