{"id":15147,"date":"2025-04-14T07:16:07","date_gmt":"2025-04-14T07:16:07","guid":{"rendered":"https:\/\/pheio.com\/v2\/?p=15147"},"modified":"2025-04-15T01:11:52","modified_gmt":"2025-04-15T01:11:52","slug":"cara-mengendalikan-makanan-laut-untuk-elak-keracunan","status":"publish","type":"post","link":"https:\/\/staging.pheio.com\/index.php\/2025\/04\/14\/cara-mengendalikan-makanan-laut-untuk-elak-keracunan\/","title":{"rendered":"How to Handle Seafood to Prevent Food Poisoning"},"content":{"rendered":"\t\t
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Seafood such as fish, prawns, crabs, and squid are delicious and nutritious sources of protein. However, if not handled properly, seafood can become a source of serious food poisoning. Bacteria and toxins can easily develop in seafood that is not fresh or not stored properly. Here are some important steps for handling seafood safely.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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1. Choose Fresh Seafood<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Selecting fresh seafood is the first and most important step. Here are the signs of fresh seafood:<\/p>

  • Fish:<\/strong> Clear eyes that are not sunken, bright red gills, firm body, and not excessively slimy.<\/p><\/li>

  • Prawns and Squid:<\/strong> Shiny skin, no foul smell, and firm texture.<\/p><\/li>

  • Crabs:<\/strong> Still alive if bought fresh; if frozen, make sure there\u2019s no excessive ice buildup, which may indicate thawing and refreezing.<\/p><\/li><\/ul>

    Avoid buying seafood that has a strong and unpleasant odor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    2. Store at the Correct Temperature<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Seafood is highly sensitive to temperature:<\/p>

    • Store it in the refrigerator at 0\u00b0C to 4\u00b0C as soon as possible after purchase.<\/p><\/li>

    • Freeze the seafood if it will not be used within 1\u20132 days. Make sure it is tightly wrapped to prevent freezer burn.<\/p><\/li>

    • Use ice packs when transporting seafood from the market to your home to maintain its freshness.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      3. Separate Seafood from Other Foods<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Avoid cross-contamination by separating raw seafood from other foods:<\/p>

      • Use separate containers for raw seafood and cooked or ready-to-eat foods.<\/p><\/li>

      • Use different cutting boards and knives for seafood.<\/p><\/li>

      • Wash your hands with soap and water after handling raw seafood.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        4. Cook at the Right Temperature<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Cooking seafood at the right temperature ensures harmful bacteria are destroyed:<\/p>

        • Fish:<\/strong> Cooked when the flesh becomes opaque and flakes easily with a fork.<\/p><\/li>

        • Prawns:<\/strong> Turn pink and curl into a small “C” shape when fully cooked.<\/p><\/li>

        • Crabs and Lobsters:<\/strong> Turn bright red when properly cooked.<\/p><\/li><\/ul>

          Avoid eating raw seafood unless it is guaranteed to be of high quality and safe for consumption.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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          5. Don\u2019t Store for Too Long<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Cooked seafood should be stored in the refrigerator and eaten within 1-2 days. Avoid reheating seafood multiple times, as this increases the risk of bacterial growth.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Bandco standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book et iusto odio dignissimos ducimus.<\/p>\n","protected":false},"author":1,"featured_media":15149,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[6],"class_list":["post-15147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-consulting"],"_links":{"self":[{"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/posts\/15147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/comments?post=15147"}],"version-history":[{"count":14,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/posts\/15147\/revisions"}],"predecessor-version":[{"id":15269,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/posts\/15147\/revisions\/15269"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/media\/15149"}],"wp:attachment":[{"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/media?parent=15147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/categories?post=15147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/tags?post=15147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}