SFDA Cites Most Common Cases Of Fish Food Poisoning And Ways To Prevent Them
The Saudi Food and Drug Authority (SFDA) explains the most common cases of fish food poisoning and ways to prevent them.
As part of its awareness campaign, SFDA reviewed the most common cases of food poisoning associated with fish, emphasizing the importance of proper handling to protect public health. This is due to the high nutritional value of fish and its important components, including omega-3 fatty acids, which are an essential part of a healthy diet.
The SFDA emphasized that prevention begins at the point of purchase. Fish should be selected from reliable sources that adhere to refrigeration and hygiene requirements, and displayed in designated refrigerators with sufficient amounts of ice. It is also important to ensure that fish has a natural odor, clear eyes, and firm, elastic flesh when pressed.
The authority recommended storing fish at 4°C or lower and freezing it at -18°C or lower, wrapping it well in freezer bags or paper. During preparation, it is recommended to wash hands before and after touching raw fish, and to use clean tools such as knives and cutting boards, in addition to washing the fish under running water and cooking it well at a temperature of no less than 75 degrees Celsius, while ensuring that the meat is firm after cooking.
The SFDA noted that storing fish at inappropriate temperatures (between 5 and 60 degrees Celsius) can lead to the growth of bacteria that convert histidine into histamine, which causes scombroid poisoning. It also warned that cooking does not remove histamine, and that symptoms of poisoning may appear shortly after consumption, including redness of the face and neck, rash, and itching, in addition to gastrointestinal symptoms such as nausea, vomiting, diarrhea, and abdominal pain.
Other symptoms include headache, dizziness, palpitations, and a burning sensation in the mouth and throat. The authority explained that this type of poisoning is associated with certain types of fish, such as tuna, mackerel, sardines, anchovies, mahi-mahi, and bonito. It stressed the importance of storing these species at temperatures below 4 degrees Celsius after fishing or purchasing, and ensuring they are free of pungent odors such as ammonia.
The authority explained that botulism can occur in fish prepared by salting and fermenting, such as feseekh and herring, due to the potential growth of Clostridium botulinum bacteria. This requires storing them at temperatures below 4°C and ensuring they are thoroughly salted both inside and out. The authority added that raw or undercooked salmon may contain parasites or bacteria such as Anisakis, Salmonella, and Listeria, which can cause intestinal symptoms. It noted the importance of choosing types intended for raw consumption, such as pre-frozen sushi, and freezing them at -20°C for 7 days or -35°C for 15 hours.
It is ideal to store them at temperatures below 4°C and consume them within two days. It also emphasized hygiene during preparation. Regarding canned sardines, the SFDA warned of the potential for botulism poisoning if not stored properly. This is due to the growth of Clostridium botulinum bacteria in oxygen-deprived environments.
The SFDA stressed the need to avoid consuming fish stored in cans that are bulging, leaking, have an unnatural odor, or have expired. Store cans in a cool, dry place and cook thoroughly at a temperature of at least 75°C.
This campaign is part of the SFDA's fourth strategy, complementing its efforts to raise community awareness, prevent health risks, and promote food safety practices for target groups
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SFDA Cites Most Common Cases Of Fish Food Poisoning And Ways To Prevent Them
The Saudi Food and Drug Authority (SFDA) explains the most common cases of fish food poisoning and ways to prevent them. As part of its awareness campaign, SFDA reviewed the most common cases of food poisoning associated with fish, emphasizing the importance of proper handling to protect public health. This is due to the high nutritional value of fish and its important components, including omega-3 fatty acids, which are an essential part of a healthy diet. The SFDA emphasized that prevention begins at the point of purchase. Fish should be selected from reliable sources that adhere to refrigeration and hygiene requirements, and displayed in designated refrigerators with sufficient amounts of ice. It is also important to ensure that fish has a natural odor, clear eyes, and firm, elastic flesh when pressed. The authority recommended storing fish at 4°C or lower and freezing it at -18°C or lower, wrapping it well in freezer bags or paper. During preparation, it is recommended to wash hands before and after touching raw fish, and to use clean tools such as knives and cutting boards, in addition to washing the fish under running water and cooking it well at a temperature of no less than 75 degrees Celsius, while ensuring that the meat is firm after cooking. The SFDA noted that storing fish at inappropriate temperatures (between 5 and 60 degrees Celsius) can lead to the growth of bacteria that convert histidine into histamine, which causes scombroid poisoning. It also warned that cooking does not remove histamine, and that symptoms of poisoning may appear shortly after consumption, including redness of the face and neck, rash, and itching, in addition to gastrointestinal symptoms such as nausea, vomiting, diarrhea, and abdominal pain. Other symptoms include headache, dizziness, palpitations, and a burning sensation in the mouth and throat. The authority explained that this type of poisoning is associated with certain types of fish, such as tuna, mackerel, sardines, anchovies, mahi-mahi, and bonito. It stressed the importance of storing these species at temperatures below 4 degrees Celsius after fishing or purchasing, and ensuring they are free of pungent odors such as ammonia. The authority explained that botulism can occur in fish prepared by salting and fermenting, such as feseekh and herring, due to the potential growth of Clostridium botulinum bacteria. This requires storing them at temperatures below 4°C and ensuring they are thoroughly salted both inside and out. The authority added that raw or undercooked salmon may contain parasites or bacteria such as Anisakis, Salmonella, and Listeria, which can cause intestinal symptoms. It noted the importance of choosing types intended for raw consumption, such as pre-frozen sushi, and freezing them at -20°C for 7 days or -35°C for 15 hours. It is ideal to store them at temperatures below 4°C and consume them within two days. It also emphasized hygiene during preparation. Regarding canned sardines, the SFDA warned of the potential for botulism poisoning if not stored properly. This is due to the growth of Clostridium botulinum bacteria in oxygen-deprived environments. The SFDA stressed the need to avoid consuming fish stored in cans that are bulging, leaking, have an unnatural odor, or have expired. Store cans in a cool, dry place and cook thoroughly at a temperature of at least 75°C. This campaign is part of the SFDA's fourth strategy, complementing its efforts to raise community awareness, prevent health risks, and promote food safety practices for target groups
