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Good For You
When it comes to food safety, seafood often gets a bad rap. Despite some highly publicized outbreaks of seafood-related illness, most seafood is safe to eat. Seafood ranks
high in food safetyAccording to a Food and Drug Administration study, the chance of getting sick from eating seafood is about one illness per 2 million servings, if you exclude raw and partially cooked shellfish. By comparison, the risk for consuming chicken is about one illness for every 25,000 servings.
The FDA estimates that raw mollusks -- oysters, clams and mussels -- account for about 85 percent of the seafood-related illness in the United States. Mollusks feed by filtering water through their shells and can pick up and store harmful bacteria and viruses. About one out of every 2,000 servings of raw mollusks is likely to make someone sick, the FDA reports.
"In general, the safety of fish that consumers buy in supermarkets and restaurants here in Hawaii is very good -- higher than the national average," said Allen Gelfius, a food and drug inspector for the state Department of Health.
The two top fish safety issues in Hawaii are scombroid poisoning and ciguatera poisoning, according to Gelfius. Scombroid poisoning usually results from eating fish that has not been properly refrigerated at some point from harvest to table. Tuna, mahimahi and related species are the fish most often associated with scombroid poisoning in Hawaii.
Improper temperature control allows naturally occurring bacteria in the fish to overproduce histamine. While the scombroid-infected fish may not have an unpleasant odor, some victims have reported a sharp "metallic" or "peppery" taste. Scombroid poisoning is treatable with antihistamines.
Ciguatera poisoning results from a toxin produced by microscopic marine organisms. These organisms, which grow on the surface of marine algae, are eaten by certain reef fish. Since the toxin accumulates in fish, any fish up the food chain can become toxic. Barracuda, ulua (also known as papio), and kahala are among the fish most susceptible to ciguatera poisoning. However, approximately 25 species of Hawaii reef fish have been implicated in ciguatera poisoning incidents. Symptoms of illness will vary.
There is no way of detecting a fish with ciguatera from its appearance, smell or taste. But, thanks to the work of Dr. Yoshitsugi Hokama of the University of Hawaii at Manoa, there is a retail kit available that tests for ciguatera poisoning.
The FDA estimates that up to half of all seafood problems could be eliminated by better handling and preparation. Store seafood in the coldest part of your refrigerator, which is usually under the freezer or in the meat drawer. Store fresh fish in the same wrapper it had in the store. Live mollusks should be refrigerated in containers that are covered loosely with a clean, damp cloth -- not in airtight containers or in water.
Leftover canned fish should be placed in a clean, covered glass or plastic dish and refrigerated. Keep cooked and raw seafood separate. Thaw frozen seafood in the refrigerator in its own container, allowing about a day for defrosting. Fish, like other potentially hazardous foods, should be discarded anytime it has been at room temperature or above 45 degrees more than four hours.
Good sanitation is important. Wash hands thoroughly before preparing a meal and after handling foods, like fish, that may contain harmful bacteria. Make sure equipment, such as knives and cutting boards, is clean.
For more information about seafood safety, call the state Department of Health, Food and Drug Branch, 586-4725 or visit the FDA's Website at www.fda.gov.
Health Events
Barbara Burke is a Hawaii-Pacific University instructor
who has been teaching and writing about food
and nutrition since 1975.