Common symptoms of foodborne illness include diarrhea, abdominal cramping, fever, headache, vomiting, severe exhaustion, and sometimes blood or pus in the stools. However, symptoms will vary according to the type of bacteria and by the amount of contaminants eaten.
Freezer burn is a food-quality issue, not a food safety issue.
The best rule of food storage in the home is to refrigerate or freeze perishables right away. The refrigerator temperature should be 40 degrees Fahrenheit (5 degrees Celsius), and the freezer should be zero F (minus 18 C). Check both "fridge" and freezer periodically with a refrigerator/freezer thermometer.
The second cardinal rule of safe home food preparation is: Keep hot foods hot and cold foods cold.
The first cardinal rule of safe food preparation in the home is: Keep everything clean. The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook.
The idea that the food on the dinner table can make someone sick may be disturbing, but there are many steps you can take to protect your families and dinner guests. It's just a matter of following basic rules of food safety.
Here are some tips to help you select the best, freshest seafood: