Transcript Food Safety Issues on Fish

Food Safety Issues
on Fish
Present by: Rui Zhao & Chenyuan Zhu
3rd/May/2011
Focus
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Fish for good health
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Health contribution of fish
Fish for Good Health
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Have heart health benefits
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May slow or prevent cancer growth
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Relieve symptoms of rheumatoid arthritis
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Decrease risk of age-related macular
degeneration
Choose and keep the fish fresh
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Touch and “spring back” into place, if can see your
fingerprint or has a strong odor, it is old
Don’t buy cooked fish displayed in the same case
as raw fish
Juices from the raw fish can transfer bacteria onto
the cooked or ready-to-eat fish
Fish loses its freshness quickly, store it into the
coldest part of the refrigerator
The general population
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Can eat unlimited amounts of panfish
(sunfish, crappie, yellow perch or bullhead)
Can eat one meal per week of other fish
Can eat one meal per month of shark,
swordfish, tilefish, king mackerel
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Commercial Fish
-- Salmon, cod, pollock, canned "light" tuna (6 ox.),
catfish, tilapia, herring, sardines, shrimp, crab,
scallops and oysters limit to 2-3 meals a week;
-- Canned 'white' tuna (6 oz.), tuna steaks, halibut,
lobster limit to 2 meals per month;
-- Due to mercury concerns, four fish not safe in any
amount for pregnant or nursing women or small
children include shark, swordfish, king mackerel
and tile fish.
opposite
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Fish consumption advisories
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Choose and keep the fish fresh
Fish Consumption Advisory
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Any fish could contain contaminants that could
harm human health
Mercury and PCBs are pollutants that find their
way into fresh water and oceans
Picked up through the food fish eat
Larege predatory fish accumulate most
contaminants
Pregnant, Nursing women, Small Children
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Fish Caught wild
-- Panfish (sunfish, crappie) perch, bullheads limit to 1 meal
a week;
-- Walleyes shorter than 20 inches, northern pike shorter
than 30 inches, all sizes of other species limit to 1 meal a
month;
-- Do Not Eat: Walleyes longer than 20 inches, northern pike
longer than 30 inches, muskellunge.
Tips for safe fish
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Eat smaller, younger fish
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Eat more panfish and fewer predatory fish
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Thorough cooking destroys harmful bacteria and
parasites (but not mercury)
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Remove skin and trim fat to reduce PCBs
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Broil, bake or grill fish to reduce PCBs