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  • Tips to reduce food poisoning from seafood this Easter

    Author: AAP

Australians buying seafood for Easter must transport and store their goods in a chilled space, food safety experts say.

Australians are being reminded to keep their seafood chilled to prevent food poisoning this Easter.

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According to research conducted by The Food Safety Information Council, 96 per cent of people are worried about the safety of seafood, more than chicken meat (95 per cent), minced meat (90 per cent) and even raw eggs (83 per cent).

While seafood sold in Australia is less likely to give you food poisoning compared with raw eggs and poorly handled poultry or minced meet, there are still risks if it's not kept safely, says Food Safety Information Council Chair, Rachelle Williams.

"Australia has a well-deserved reputation for high quality and safe seafood. Commercially produced seafood in Australia and imported seafood must adhere to strict quality controls but we also need to keep it safe and good quality after purchase," said Ms Williams.


Seafood consumers need to remember to transport their seafood home from the retailer in a cooler with ice block or ice.

"This will not only keep your seafood fresher, it will prevent the growth of bacteria that can make you sick," Ms Williams said.

Tips to Reduce Food Poisoning From Seafood:

1. Only purchase seafood from a registered seafood supplier
2. Check it is visibly fresh and is displayed chilled
3. Transport seafood in a cooler with enough ice blocks or ice to keep it chilled
4. Put seafood in the fridge in a covered container and make sure your fridge is running at 5degC or below.
5. Live shellfish, such as oysters, should be kept on ice and consumed as soon as possible after shucking.
6. Be particularly hygienic in handling pre-cooked prawns.
7. Raw seafood or cold cooked prawns are not recommended for pregnant women, people with reduced immune systems or the elderly because of the risk of Listeria.
8. Consume prawns and live shellfish as soon as possible after purchase when they are at their best and use other refrigerated seafood within two to three days.


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