The Ministry of Health and Social Protection makes some recommendations to the population taking into account the increased consumption of fish and seafood that may occur during Holy Week.
The Director of Promotion and Prevention of the Ministry of Health and Social Protection, Gerson Bermont, warned that “basic public health measures to determine the quality and freshness of fish and seafood start by acquiring them in recognized places that maintain the health measures established for their conservation.”
In addition, he recalled that “a practice of prevention and self-care is to wash your hands thoroughly with plenty of clean water and soap after using the toilet, changing diapers, cleaning the house, touching animals, before handling food and before eating, this way will cost effectively prevent the generation of foodborne diseases and diseases acute diarrhea,” he said.
What you need to consider when buying
● Acquire fresh and healthy food according to your usual appearance, smell, texture and color.
● Avoid buying food on the street, mainly fish and seafood, as they do not guarantee minimum storage conditions (hygiene, protection, refrigeration or freezing).
● Fish and shellfish must be refrigerated immediately after capture and maintain the cold chain during transport, display and sale. For this reason they should be the last products purchased and consumed in the shortest possible time or if they are not going to be consumed soon, refrigerated or frozen at home as soon as possible.
● Avoid buying foods that have frost or ice crystals on their surface, as they may have been stored for a long time or lost cold chain.
● Dried fish should have a uniform yellow color, without reddish or greenish spots or ammonia odor and packaged to avoid contamination.
● The inner meat and surface of the seafood should be moist, soft and slightly firm without black spots, no sticky feeling to the touch and its smell should be characteristic. The shrimp must keep its head and legs firm to the body, without black or grayish rings on the surface of the body.
● Fishery products that have shells (such as lobster, crab and shrimp) must be hard and flexible to the touch. The crab, crab and lobster pliers should return to their original position when stretched. The clams must have a full shell and tightly closed.
● Remember to check the expiration date of packaged foods, the health record and the integrity of the packaging.
● Canned goods must not have any slits, bulges, or rust. When opening the can, no foreign gases or odors should be released, nor should any stains be observed on the product or on the inside of the package.
How to prepare meals at home?
● Maintain cleanliness at all times: wash and disinfect all surfaces and utensils that you will use for food preparation, make sure that everyone who will be involved in the preparation, wash their hands, before and during preparation as many times as necessary (every time they change their activity, when they touch waste or cans, and whenever they go to the bathroom).
● Use potable water to wash and prepare food, and if you do not have access to this service, boil the water in advance, cool it quickly and keep it protected in a plastic container with a lid.
● Wash and disinfect fruits and vegetables, mainly those that are going to be consumed in raw preparations (salads, juices, etc.).
● Cook food thoroughly, using methods such as boiling and baking. For roasting use medium heat long enough for the food to cook completely inside, before browning on the surface.
● Do not defrost food at room temperature, do so by passing food to the refrigeration section of the refrigerator from a day or two before preparing it, depending on whether the pieces are thick or thin.
● Handle raw and cooked or ready-to-eat foods separately at all times, using different containers and utensils such as chopping boards, knives, stirring spoons and others, so that there is no cross contact between them.
● Serve food in the shortest possible time after preparing it, if you must reserve it for a while (maximum two hours in the environment), protect it with lids, plastic or aluminum films, do not allow anyone to taste them. If it is for more than two hours, keep food covered in the fridge and when it is time to serve, heat completely and for several minutes, mainly meats or mixed meals with meats.
● Foods that are consumed raw, such as preparations with fruits, vegetables, or salads cooked with sauces, must remain in the refrigerator until they are consumed.
● Take care not to store leftovers, but if you must do so use plastic or glass containers with lids, and warm them up very well before consuming.
Eating food outside the home? Keep in mind:
● Do not eat street foods, no one guarantees the safety of these foods. They can not only contain microbes, but also air pollutants.
● Prefer sites that are recognized, that are monitored by health authorities and that comply with biosafety protocols
● If you order food at home, make sure that the restaurant is monitored by the health authorities and that they guarantee the quality and safety of the food until delivery.
General recommendations
● Do not overeat or drink liquor, both practices are harmful to your health
● Buy liquor in places recognized and monitored by health authorities, and check the integrity of stamps, lids and labels, many poisonings happen from consuming adulterated liquor.