5 Foods Most Likely to Cause Food Poisoning
2 – Fish and Shellfish
Fish and shellfish are a common source ofFoodborne illness due to the presence of histamine and toxins.
Temperature is a very important factor with regard to quality and shelf life of fish. Low storage temperature is an important factor to maintain the quality of fish as long as possible.
in fact, not been stored at the correct temperature, Fish has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish.
To reduce your risk, stick with store-bought seafood and keep it chilled before use.
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