This fish is rich in harmful metals and we often buy it from the supermarket, perhaps without knowing it. That is why they are considered fish to avoid and let’s see what they are.
Some foods may be contaminated by atmospheric or bacteriological pollution, which become harmful to health from a microbiological point of view, we are talking about some types of fish in the supermarket. The most dangerous turned out to be of Spanish origin, which contains strata toxic mercury.
However, some types of French fish may contain Parasites like Anisakiswhich can cause abdominal pain, vomiting, nausea and diarrhea. To get rid of the larvae of anisakis it is necessary cook the fish at 60°C for at least ten minutes or freeze, let’s now look at mussels, or mussels, which originate from Spain and are eaten a lot.
Clams and pangasius fish – this fish is high in harmful metals
Some types of things from Spain are often contaminated with Escherichia coli, a gut bacterium that caused one in 2011 Severe infection in Germany due to a genetic mutation. In addition, it is important to pay attention to it Pangasius fish, imported from Southeast Asia and often sold in frozen discount stores. This fish, the cost of which is much lower than the cod, can pose a possible risk to our health.
Pollution mussels – wineandfoodtour.it
Caution is also advised with some products that come from Vietnam, as they are included Heavy metals and are taken into account to avoid foods.
Bluefin tuna, tropical shrimp, farmed and wild (Atlantic) salmon, swordfish, cod, sharks and rays should also be avoided as they are instead fished or farmed as is currently the case Dangerous for the environment. Unfortunately, swordfish, tuna, shrimp, squid, octopus and even perch from Africa are still used in large quantities.
Pisces that live long in their lives accumulateor many heavy metals in their tissues, which we then ingest. It is best to choose fish species with a shorter life cyclewhere they do not have time to accumulate these metals.
There are three good reasons to choose these types of fish: first, they are less live, so they cannot accumulate many heavy metals; second, they are cheaper what pleases in times of economic crisis; Third, they are less prone to extinction when they come pfished in sustainable quantities.
Other bacteria in fish products
The bacteria that can be present in fish products vary by product the storage conditionshey Origin of the product. Some of the most common bacteria found in seafood are:
- Vibrio parahaemolyticus: A bacterium that causes diarrhea, abdominal cramps and nausea. It is commonly found in shrimp, crab, and shellfish.
- Listeria monocytogenes: A bacterium that can cause serious foodborne infections, particularly in pregnant women, the elderly and people with compromised immune systems. It is commonly found in salmon and tuna.
- salmonella: a bacterium that can cause foodborne infections, usually associated with eating contaminated fish products.
Bacteria in fish – wineandfoodtour.it
To prevent bacterial contamination of fish products, it is important to store fish properly (in cold temperatures, between -1 and +4 degrees Celsius), cook well, wash utensils and surfaces that come in contact with raw fish thoroughly, and always wash hands before and after handling fish.