Egypt’s Ministry of Health and Population emphasized the importance of adhering to food safety guidelines to avoid any potential health risks from consuming salted fish such as feseekh and herring, especially with Sham El-Nessim celebrations on Monday.
First steps to avoid poisoning
Choosing reliable sources is vital when purchasing feseekh or herring, the ministry said, such as through shops that are licensed and have a good reputation.
It also warned against dealing with street vendors or products of unknown origin, due to the potential risks associated with unsafe storage or manufacturing methods.
Before buying or consuming salted fish, the ministry advised citizens to check several things, most importantly that the product is free of any abnormal odors, that the fish has a firm texture and is not soft or decomposed, and that there are no discoloration or unusual spots.
These signs help in identifying products unfit for consumption, it said.
Proper procedures
The ministry recommended following certain procedures when preparing herring, such as thoroughly removing the skin and entrails, washing it carefully before consumption, and exposing it to gentle heat or grilling it, which will help kill off bacteria.
It added that while consuming salted fish and herring with lemon or vinegar and onions may improve the taste and reduce some microbes, these additions do not compensate for the necessity of choosing a safe product from the outset.
Moderation is essential
The ministry warned against excessive consumption of salted fish, given its high salt content, which may lead to high blood pressure and digestive disorders such as stomach and colon pain.
Edited translation from Al-Masry Al-Youm
