Overview
- IMSS and specialists at Hospital General de México issued Thursday detailed guidance ahead of Semana Santa as seafood demand rises in warmer weather.
- Keep fish and shellfish at 4°C or colder from purchase to cooking, buy only from refrigerated vendors, and discard items with strong odors or color changes.
- Defrost seafood in the refrigerator below 4°C or in a microwave, and freeze it at −20°C for at least seven days to eliminate parasites.
- Marinating with lemon or vinegar does not kill bacteria such as Vibrio, Salmonella, or E. coli, so officials say only thorough cooking makes seafood safe.
- Wash hands with soap before handling food and seek medical care for persistent or bloody diarrhea, frequent vomiting that prevents hydration, high fever, or signs of dehydration.