Rest in Primorye: not only tasty, but also safe

Summer Primorye is a mecca for seafood lovers. Each guest of the region strives to taste delicacies from Neptune: squid, crabs, shrimp. Seafood is not only tasty, but also useful - contain a lot of protein, omega-3 and trace elements. But are they safe?

Only in June 2025, doctors of the Primorsky Regional Infectious Disease Hospital recorded a significant spike in seafood poisoning in Vladivostok! Unfortunately, most often the victims are tourists. About how to enjoy delicacies and avoid intestinal infections, told the doctor of the Regional center for public health and medical prevention in Primorsky Krai Tatyana Pushkareva.

What are the dangers of fish and seafood? h2>

• Poisoning - due to bacteria (Salmonella, E. coli) or toxins.
• Parasites - especially in raw or low-salted fish (for example, anizakidosis).
• Heavy metals - mercury (in tuna), cadmium, lead (in shellfish from contaminated water).
Allergies - shrimps, oysters, crabs can cause strong reactions.

>What to look for when choosing?

Fresh fish:

• The smell is light sea or river, without a sharp ammonia or rotten hue.
• Gills are bright red, not gray or slimy.
• The eyes are transparent, convex (if cloudy or sunken, the fish is stale).
The carcass is elastic, when pressed, it quickly restores its shape.

Safe seafood:

• Pink, the tail is rolled up with a ring (a black head is a sign of spoilage="textextext-align:justify;""sury, if the whitesurishes are closed.
>>>>>>> The meat of the crab should be dense, white and pearl color. If it is loose or yellowish, the product is stale.

Recreation in Primorye in the summer without risks: basic rules

What do tourists need to know when planning their trip to Vladivostok and Primorye? The first and main principle of choosing seafood: the less time has passed after catching and defrosting and the colder the environment in which food is stored, the better.

Follow the two-hour rule: do not leave food at a temperature above +4 ° C. Even in the refrigerator, seafood quickly loses its safety.

Look for freshness: fish and shellfish should not have a sharp smell, mucus or cloudy eyes.

Heat treatment is mandatory: avoid raw oysters, sushi and stroganina, if not sure of the quality. Cook at a temperature of at least 75°C for at least 10 minutes. Salting and drying do not always kill parasites - it is better to pre-freeze.

Wash your hands and dishes: bacteria are easily transmitted through dirty surfaces.

Follow the measure to avoid protein poisoning: no more than 2-3 servings of seafood per week (one serving - about 100-150 g).

Read the full information about the product: shelf life, date of manufacture, manufacturer name, ingredient composition.

If you still feel the symptoms of poisoning with seafood - you have nausea, vomiting, diarrhea, weakness, dizziness, fever - immediately consult a doctor! Self-medication can be dangerous.

Recreation in Primorye should be not only tasty, but also safe!