Fish (4)

*FISH (Cont'd)*

Good morning friends, I'd like to draw a conclusion on my writing today

So lastly, I'm writing on:

*The Risk of Eating Fish when not Processed Well*

- Fish can contain salmonella and bacterium,
which cooking will kill when the temperature of
145 degrees is obtained, and the fish is opaque
and separated as flakes.
Shellfish will open
when cooked enough.

- Food borne illness may
occur if fish is kept too long, stored improperly
or undercooked.

- There are some poisonous fish that are edible,
such as blowfish and stonefish. When ingesting these fish, the preparation has
to be done perfectly in order to not be deadly.

- When it comes to the risk of eating raw fish,
like sushi, there are some precautions. The source sushi comes from is extremely
important. You’ll want to make sure it’s fresh
and it’s been handled properly, or there is a risk
of food poisoning.

With these little I've shared with you through the last few days, I hope you've added to you food knowledge bank?

Thanks so much for reading my article through. We've come to an end of the series.

Article by: Toshine
Food, Nutrients & Health.