avoiding raw or undercooked fish and water plants

How Can These Foods Be Made Safe for Consumption?

The safest way to consume fish and water plants is by thoroughly cooking them. Cooking at appropriate temperatures can kill most of the harmful bacteria and parasites. For fish, an internal temperature of 145°F (63°C) is recommended.

Frequently asked queries:

Why Should Raw or Undercooked Fish and Water Plants Be Avoided?
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How Can These Foods Be Made Safe for Consumption?
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What Are Some Safe Alternatives?
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