Fish and Shellfish

Fish and shellfish are probably the most common source of food poisoning. Fish that hasn’t been stored at the correct temperature has a higher risk of being contaminated with histamine, a toxin produced by the bacteria in fish.

It’s not destroyed by average cooking temperatures and results in food poisoning, known as scombroid poisoning. It causes various symptoms, including wheezing, nausea, and swelling of the face and tongue.

Another type of food poisoning caused by this risky FDA-approved store food is ciguatera fish poisoning. This occurs due to ciguatoxin, mostly found in warm, tropical waters.

According to estimates, at least 10,000 to 50,000 people who live in or visit low areas get this type of poisoning yearly. Like histamine, it’s not eliminated by average cooking temperature. So, harmful toxins occur after cooking.

Shellfish, including oysters, clams, mussels, and scallops, also risk food poisoning. Algae consumed by shellfish produce many toxins, which can build up in the flesh, posing a threat to humans when they finish the shellfish.

Luckily, store-bought shellfish is usually safe to eat. Yet, shellfish caught from unknown areas could be unsafe due to contamination from stormwater drains, sewage, and septic tanks.

To reduce this risk, ensure you get store-bought seafood and keep it chilled before cooking. This risky FDA-approved store food should be cooked through, and remember to cook mussels, clams, and oysters until the shells open. Throw away the shells that don’t.

We understand that hearing about these common risky FDA-approved store foods sounds scary. But as long as you take the proper precautions when preparing them, they should be safe to eat.

Be sure to share your own experience with them in the comments section below. Meanwhile, Nutrition In USA has much more to offer. We also recommend reading: 14 Incredible Cancer-Fighting Herbs for Optimal Health