Common Food Safety Hazards in the Seafood Industry - Paster Training

Common Food Safety Hazards in the Seafood Industry

If you're getting into the seafood industry, you most likely know just how many people eat seafood. However, when one considers how seafood is produced, and all of the elements of seafood production, one quickly realizes that there are many things that can go awry.

We've all heard horror stories about seafood products causing people health issues. So what can you do to prevent this?

If you're looking for answers to these questions, you've come to the right place. This article will walk you through all you need to know common seafood health hazards.


Seafood is a common carrier of foodborne illness. If bacteria and viruses make their way into their seafood, seafood processing companies could be creating a seriously dangerous product.

Seafood is highly perishable, so it's pertinent to keep them at cold temperatures at all times. Bacteria grows in warm climates, so make sure you always keep seafood at a temperature below 40 degrees Fahrenheit.

Make sure your food-handling safety protocol is top-of-the-line. Cross-contamination can easily happen from cutting boards and other food products if you do not handle the product correctly.

For more information on sanitation, check out this article.


Nasty parasites such as tapeworm can make their way into the fish. As well as the guilt of knowing you gave this terrible affliction to someone, this can also result in a PR nightmare.

Make sure you pasteurize, store, and package your product in a way that will get rid of all parasites.


If you don't handle food correctly or don't get your good from the correct waters, your seafood product might wind up with dangerous toxins inside.

Contaminated bodies of water are tragically popular in the United States. The fish sourced from these bodies can wind up with many of the dangerous toxins in the river inside them as well. Make sure you always source your seafood products from trusted, well know, freshwater sources.


All fish have a certain amount of mercury in them. Mercury in small doses has very little effect on the human body. However, in high doses, and especially on pregnant women, it can have a dangerous effect.

This is once again an issue of checking the water. Make sure you're well aware of the levels of mercury in the water supply you source from, so you know what you're getting your customers into.

Know the Seafood Industry

Almost every culture out there has its own way of serving seafood. However, if you're a member of the seafood industry, you have to make sure you're handling your products correctly. Irresponsibility on your part could lead to serious personal damages.

Make sure you watch out for pathogens, parasites, toxins, and mercury, and you're well on your way to creating a wonderful product that's safe and sound.

For more information, check out our seafood training service today.


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