Dangers of thawing frozen fish in sealed vacuum packaging

Jakarta - Food safety experts say thawing frozen fish in sealed packaging can be dangerous because it will produce toxins.Written by the Well and Good page, Monday (24/2), food safety specialist at the Washington State Department of Health Alyssa Pilot said it all boils down to toxins produced by Clostridium botulinum, the bacteria that causes botulism, a rare but serious disease most often associated with canned products that have been processed incorrectly.In low-oxygen environments, such as vacuum-packed, canned, or preserved foods, these spores can grow and produce toxins that attack the nervous system."A small amount of this toxin can cause severe symptoms and is often fatal if not treated promptly," Pilot said.