Many Portuguese continue to defrost frozen fish at home in a way that increases serious health risks. The practice, which may seem innocuous, is going viral on social media, after users admitted they were unaware of the dangers of heating fish while still in vacuum packaging. According to HuffPost, a website specializing in lifestyle, this situation favors the growth of bacteria that can produce dangerous toxins.
A risk that hides in the refrigerator
The problem arises because certain bacteria, such as Clostridium botulinum, grow in environments with little or no oxygen. According to the same source, leaving the fish vacuum sealed during defrosting creates precisely these conditions.
As the fish heats, the bacteria’s spores can germinate and produce toxins that affect the nervous system, causing serious and potentially fatal symptoms. Vomiting, nausea, diarrhea, muscle weakness and breathing difficulties are just some signs of food poisoning. In extreme cases, paralysis of the lungs can lead to suffocation.
According to experts cited by HuffPost, all fish are potentially at risk if they are thawed in their original packaging.
The danger increases over time: the longer the fish remains in a low-oxygen environment at room temperature, the greater the likelihood of the bacteria and toxin developing.
How to defrost safely
To reduce the risk, the recommendation is to immediately remove the fish from the vacuum packaging before placing it in the refrigerator. It can be placed in a container, such as Tupperware, and left to defrost overnight. If, the next day, the fish remains partially frozen, the microwave defrosting function can be used, but always outside the original packaging.
According to the same source, leaving fish for more than two hours at room temperature significantly increases exposure to risk. One hour is considered safe, two hours begins to require caution, and four hours is already dangerous.
If the fish remains out of the cold overnight, the safest thing to do is to discard it. These guidelines follow the FDA’s so-called “Danger Zone”, which establishes that foods kept between 4 and 60 degrees Celsius for more than two hours allow bacteria to multiply quickly.
Extra attention
The alert also warns of the need for extra attention with fish such as salmon or tilapia, often sold in vacuum packaging and prepared at home with little care. The practice of defrosting directly in the packaging, common among consumers, can have serious consequences.
By following these simple recommendations, it is possible to reduce the risk of contamination without significantly changing your cooking habits. According to the same source, the key is to keep the fish under surveillance, ensure that thawing occurs outside the vacuum and limit the time at room temperature.
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