C-Fishery : The Trusted Indonesian Seafood Exporter
The risk of bacterial contamination, toxin contamination, and chemical contamination is highest for seafood. A study by Seafood Safety in 1991 shows that the environment is the primary source of most of the existing health problems connected to seafood safety, hence why a lot of consideration is needed when purchasing seafood products from seafood exporters.
You must ensure that the seafood products provided by seafood exporters are free from negative pollutants, such as biological, chemical, or physical contaminants that can interfere with the product. Once you have landed your choice on a reliable seafood exporter, then your chosen seafood exporter must be able to guarantee that you, as a customer, will only receive the best seafood products possible. Check the article down below to make you way more aware of unhealthy seafood products for the sake of your business’s sustainability!
Why should we be concerned about seafood product contamination?
The biggest issue of seafood safety is bacteria and viruses from ocean contaminants that can cause illness. Therefore, risks can be minimized when seafood products are handled appropriately. Foodborne illness can also result from improper seafood handling procedures and interaction with seafood that has not been kept at the right temperature.
While some pathogens may already be present in small amounts when seafood is harvested, others may be introduced during handling, processing, or by using unhygienic methods. Keeping seafood cold (as close to 32°F as possible) at all times is important for controlling bacterial pathogens because it reduces the chance that the pathogens may develop and proliferate in the product.
The possibility that foodborne intoxication happens when people consume toxins that have already been generated from the result of specific types of bacteria growing and multiplying in poor-handling seafood products. Therefore, it is essential to seek suppliers that handle seafood carefully and effectively in order to prevent the growth of these bacterial infections, in order to avoid infection or poisoning when seafood is consumed.
Guidelines for Seafood Handling
The secret to a successful seafood product handling system is keeping seafood products fresh. Seafood exporters must adhere to the 3C standards which are “keep seafood CLEAN, COLD, and handle with CARE”, in order to ensure the quality and safety of their products. Below is the explanation of the guidelines, which are:
1. Keep it Clean
Protect the product against contamination, continuously.
2. Handle with Care
Avoid the product from rough handling, dropped, and damaged. Protect the product from packaging damage.
3. Keep it COLD
By keep its coldness means that there’s a coldchain that needed to be maintained as such:
- Fast and right cooling technique of seafood products.
- Fast, precise, and complete freezing before seafood products are stored.
- Add a suitable surface coating for seafood products packaging.
- Minimization of temperature fluctuations.
What can be done?
Find a seafood exporter with whom you’re later working with, that is knowledgeable about the possibility of contamination in seafood products and the best handling possible. In this way, you can be assured by the selected seafood exporter because they will guarantee that the products offered by them are the highest-quality seafood products possible.
The right seafood exporter will guarantee that your soon-to-be products will be handled with care, in order to keep their safety so that they will remain fresh and healthy. The right seafood exporter for your business might be C-Fishery! Why is that so? Because we are working hard with our sweat and tears to reduce the risk of seafood contamination by toxic substances and supply the international market with top-notch seafood products only.
Contact our representative to get the newest offer regarding seafood products from one of the biggest seafood exporter from Indonesia! (Hana Puspa).
