Clean Monday: What to watch for shellfish to avoid poisoning or allergy

The hare, halva, taramosalata, seafood and shellfish are the sarcostian dishes and are the absolute protagonists for the “koulouma” and its traditional table (18 March) that marks the beginning of the fasting for Great Lent. Crustaceans (mussels, quinces, glossy, scallops, oysters, sea urchin, clams, well-known) are an excellent source of omega-3 fatty acids and a good source of A, D, B12 and B3, however, there are also some risks associated with their consumption. Besides, it is not accidental that during Lent cases of gastroenteritis usually increase, as many consume foods such as cereals, legumes, fruit, vegetables, molluscs and shellfish. In fact, consumption of freely cooked/skinned shellfish is directly associated with the contamination of the human organism by norovirus, which can cause diarrhea, vomiting or even stomach pain. Concerning the possibility of food poisoning, we should also point out that there are various diseases associated with shellfish, such as Norwalk virus, Salmonella, E. coli and hepatitis A virus, resulting from water pollution from marine sewage. Therefore, people with certain underlying medical conditions, such as liver disease, diabetes mellitus, bad iron metabolism, gastrointestinal problems or generally a weak immune system should pay particular attention to their consumption. Another important fact that pregnant or lactating women, as well as young children, should also be taken into account, is mercury containing almost all shellfish species, since this metal may damage the nervous system of a young child, or the unborn embryo. At the same time, certain shellfish may contain pesticides, metals or other pollutants from water. Of course, mercury levels and other contaminants in shellfish and fish vary according to their diet, life expectancy and marine environment, but almost all shellfish species are safe for consumption if you limit them to 340 grams per week. In addition, some people may be allergic to shellfish or other seafood, which may be due to their ‘family history’. Allergic reactions to shellfish often start within minutes of their consumption and may include itching, dyspnoea, dizziness, and swelling in the lips or mouth. Therefore, the only way to ensure that such a reaction is avoided is to avoid their consumption completely. Despite the fact that shellfish contain cholesterol, they generally have low saturated fat content and provide healthy fatty acids, which can help you to shield heart health and limit high cholesterol in the blood. How we cook seafood and shellfish In the light of citizens’ safety, the EOW provides some advice on how to cook, but also on how to consume shellfish, which you must follow in order to protect your health: – When the shell is open before cooking or when it is closed after that, then discard the shellfish. – Acuity control done by throwing lemon drops does not ensure that shellfish are free from microbes. – We do not consume raw or freely cooked shellfish. Boil until the shell opens and continue boiling for another 3-5 minutes. Alternatively, place them in a steam cooker when steam is already being produced and cook for an additional 4-9 minutes. About cooking the crumb: -boil at least 3 minutes -foil for at least 3 minutes at 190° C -Bake for 3 minutes -Bake in the oven at 230° C for 10 minutes We keep the hygiene rules: a) Wash our hands well before and after handling raw shellfish and b) keep cutting surfaces and household utensils clean. Avoid cross contamination: keep raw shellfish away from fresh fruits, vegetables and other foods consumed raw or ready for consumption. Store seafood/shells safely. If they are to be consumed within two days of purchase, storage shall be recommended in the maintenance of the refrigerator. If they are to be consumed over two days, storage in the freezer is recommended after being placed in food bags.