In the US, seafood is a common delicacy. Seafood dishes are served at various events and places, including corporate and private events, hotels, and parties among others. Even though most Americans enjoy these dishes, they are preferred more by the rich that people of low-income. Even in the rest of the world, preference by low-income people is very low. How to ensure safety of seafood in Las Vegas.
Even though there are some health risks associated with these organisms, a huge variety of them are totally safe for human consumption. In fact, according to scientific research, the benefits of eating the foods far outweigh the negative factors. The variety of edible water animals available is very large that it is very hard to document all the risks and benefits associated with eating all of them.
A wide variety of sea creatures has been listed as fit for consumption. They are a rich source of long chain omega fatty acids DHA and EPA. These acids are very critical for the right growth of the brain and eye in children. They are responsible for the reduction and prevention of heart condition in mature people. For that reason, seafood is fit for consumption by people of varied ages.
Most people are required to consume 250 milligrams of EPA + DHA per day according to recommendation by the US health organization. About 1000 milligrams of EPA + DHA must be consumed every day by individuals that suffer from cardiovascular disease. On average, everybody should eat these foods twice a week as a minimum. Sardines, herring, salmon, and mackerel are examples of organisms to consume.
On average, seafood is fit for consumption as discussed before. Exposure to harmful bacteria is the sole risk linked with these dishes. The substandard preparation and treatment of maritime life is the main reason behind the widespread risk of bacteria. The risk can be fully done away with through proper storage, cooking, handling and preparation. There exist a number of safety guidelines that one can follow to ensure that they are safe.
The risk of bacteria is usually caused by raw foods coming in contact with cooked foods. This is called cross-contamination and it by far the major cause of bacterial contamination. Another cause of food borne illness is failure to maintain proper temperature. Lastly, toxins that fish and shellfish are exposed to in the water are a major problem. These toxins are usually introduced by human beings and they continue to be a major problem.
For safety purposes, fish and shellfish should be kept at temperatures below 40 degrees F from the time they are caught until they are ready for use. Freezing is very important in preventing contamination. Cooked and raw foods should be separated as much as possible all the time. Any surfaces, utensils, or cutting boards that come in contact with raw foods should be washed and decontaminated properly before being reused.
Before one starts to handle raw or cooked food, it is important to wash hands properly. After handling, one should also wash their hands well. It is important to use appropriate hand washing supplies all the time. In case of contamination, the contaminated food should not be consumed.
Even though there are some health risks associated with these organisms, a huge variety of them are totally safe for human consumption. In fact, according to scientific research, the benefits of eating the foods far outweigh the negative factors. The variety of edible water animals available is very large that it is very hard to document all the risks and benefits associated with eating all of them.
A wide variety of sea creatures has been listed as fit for consumption. They are a rich source of long chain omega fatty acids DHA and EPA. These acids are very critical for the right growth of the brain and eye in children. They are responsible for the reduction and prevention of heart condition in mature people. For that reason, seafood is fit for consumption by people of varied ages.
Most people are required to consume 250 milligrams of EPA + DHA per day according to recommendation by the US health organization. About 1000 milligrams of EPA + DHA must be consumed every day by individuals that suffer from cardiovascular disease. On average, everybody should eat these foods twice a week as a minimum. Sardines, herring, salmon, and mackerel are examples of organisms to consume.
On average, seafood is fit for consumption as discussed before. Exposure to harmful bacteria is the sole risk linked with these dishes. The substandard preparation and treatment of maritime life is the main reason behind the widespread risk of bacteria. The risk can be fully done away with through proper storage, cooking, handling and preparation. There exist a number of safety guidelines that one can follow to ensure that they are safe.
The risk of bacteria is usually caused by raw foods coming in contact with cooked foods. This is called cross-contamination and it by far the major cause of bacterial contamination. Another cause of food borne illness is failure to maintain proper temperature. Lastly, toxins that fish and shellfish are exposed to in the water are a major problem. These toxins are usually introduced by human beings and they continue to be a major problem.
For safety purposes, fish and shellfish should be kept at temperatures below 40 degrees F from the time they are caught until they are ready for use. Freezing is very important in preventing contamination. Cooked and raw foods should be separated as much as possible all the time. Any surfaces, utensils, or cutting boards that come in contact with raw foods should be washed and decontaminated properly before being reused.
Before one starts to handle raw or cooked food, it is important to wash hands properly. After handling, one should also wash their hands well. It is important to use appropriate hand washing supplies all the time. In case of contamination, the contaminated food should not be consumed.
About the Author:
You can get fantastic tips on how to select a restaurant and more information about a great restaurant that serves delicious seafood in Las Vegas at http://www.rhythmkitchenlv.com now.
No comments:
Post a Comment