Health Effects OF Eating Rotten Fish

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Next time you are grill that beautiful piece of pink salmon think again. Have you taken sufficient steps to ensure that you do not have to eat rotten fish resulting in adversely affecting your health? Fish is an important part of a wholesome diet which makes it vital to identify spoilage before consumption. After all, safe food is healthy food and you need to know how rotten fish may be the cause of your problems.  


 


 


 


Causes Of Rotting


  • If fish is not cooked properly, it leads to an increase in the microbial load which hastens spoilage.


  • After catching fish if they are not chilled immediately, bacteria begins to grow. As the temperature rises, so does chance of spoilage.


  • As fish is high in protein and fat it spoils faster than other food.



Health Problems Caused By Rotten Fish


  • When fish is spoiled, a chemical called histamine is released naturally by the dead fish. This chemical is highly toxic and it's intake leads to nausea, diarrhea, headache and burning of the tongue. These symptoms are seen barely 10 minutes into consumption. In rare cases the person may collapse or lose vision. Immediate medication has to be given. The cause is inadequate refrigeration after a catch.


  • Salmonella bacteria may be present in raw or improperly cooked fish. The common symptoms are typical of food poisoning and include vomiting, diarrhea, chills and fever. Effect is seen within 24 hours.


  • Vibrio parahaemolyticus, a bacteria is naturally present in raw fish. It causes headache, abdominal cramps as well as fever. It can also grow in cooked fish if handling was improper.


  • A bacteria called C botulinum has been isolated from spoilt fish. Upon ingestion, it can cause difficulty in speech, drooping of eyelids and affect breathing. In severe cases it can lead to coma and death.


 


Tips To Identify Rotten Fish


  • While buying ensure that the fish smells fresh and does not have a 'fishy' odor.


  • No slime must be present on the skin.


  • The eye of the fish should be clear and must not have a haze.


  • While storing, take care to use it within 48 hours of refrigeration.


  • If you want the fish to last longer, store in the freezer after wrapping well with a food grade material.



Cook fish to an internal temperature of 145º F as this makes it safe to eat. Always wash hands with warm, soapy water before and after handling raw fish. Keep the knives and chopping surfaces clean and germ free. Food safety is a priority. We have to go that extra mile as it means safe meals for us and our family.


 


Image Credit writteninc.blogspot




 




 


 


 


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