ILOILO City – With temperatures rising in recent weeks, the Bureau of Fisheries and Aquatic Resources in Western Visayas (BFAR-6) is calling on the public to strictly observe proper fish handling practices to avoid spoilage and health risks.
In its latest advisory, BFAR-6 underscored the “3Cs” of fish handling — care, cleanliness, and cooling — as essential steps to preserve freshness and ensure that fish remain safe for consumption.
The agency explained that fish can deteriorate quickly under high heat, making proper handling more crucial than ever. It emphasized that maintaining quality from the point of catch up to the consumer helps prevent contamination and protects public health.
Under the “care” component, BFAR-6 advised fishers and handlers to avoid rough handling that may damage the fish, as wounds can accelerate spoilage by allowing bacteria to enter. Proper techniques should be practiced throughout the handling process.
For “cleanliness,” the agency stressed the importance of using clean, potable water in washing fish and ensuring that all equipment and surfaces are sanitary. It also highlighted the need to keep fish clean during unloading, transport, and display.
On “cooling,” BFAR-6 urged immediate chilling of fish using ice slurry, wet ice, or dry ice to slow down bacterial growth and extend shelf life. Rapid temperature control, it said, is key to maintaining freshness.
The bureau also warned of scombroid or histamine poisoning, a foodborne illness that may occur when fish are not stored at proper temperatures. Improper handling can lead to the buildup of harmful substances that pose health risks to consumers.
Citing guidance from the Food and Agriculture Organization (FAO), BFAR-6 reiterated that proper handling and storage are vital in ensuring fish quality and safety.
The agency encouraged everyone — from fishers and vendors to households — to adopt these practices, especially during hot weather, to ensure safer and better-quality seafood./PN
