> Thawing vacuum-packed fish correctly
> Improper thawing of vacuum-packed fish can lead to a foodborne illness. Learn how to do it safely.
> It is important to handle the fish correctly, as there is a risk for bacterial growth that can lead to a foodborne illness if the product is handled incorrectly.
> Michigan State University Extension advises keeping food, such as fish that is vacuum packaged, at the proper temperature and/or thawing the product correctly.
> When thawing, it is very important to follow thawing guidelines provided by the processor that will be located on the packaging of the fish.
> It is important to follow the thawing recommendations when preparing the product at home to keep your family safe from foodborne illness.
> Opening the packaging while thawing the vacuum packaged fish, introduces oxygen and the spores will not produce the vegetative cells that produce the toxin.
It fails at the primary goal of clearly telling the reader how to avoid the danger. And the lone paragraph that mentions the actual solution ("Opening the packaging while thawing the vacuum packaged fish, introduces oxygen and the spores will not produce the vegetative cells that produce the toxin") bizarrely puts equal emphasis on labeling law applicable only to producers.
It is unbelievable how badly this article misses the point. I'd accuse it of being AI generated slop, but I don't think a modern AI would miss the point this badly. The linked Clemson article is much better: https://hgic.clemson.edu/thawing-vacuum-packed-fish/
> Opening the packaging while thawing the vacuum packaged fish, introduces oxygen and the spores will not produce the vegetative cells that produce the toxin.
I do appreciate some context for educated readers, but holy, that was a lot of fluff.
Is there a happy medium that would still preserve the fish but avoid risk of botulism?
js2•6mo ago
kekebo•6mo ago
Terr_•6mo ago