Tag: Fish spoilage

According to FoodSafety.gov, you should never eat seafood with an ammonia-like odor. An ammonia smelling fish is a significant indicator of advanced spoilage and bacterial growth, posing a high risk of foodborne illness. This distinct chemical smell signifies decomposition, warning you that the fish is unsafe for consumption.

While cod is known for being a lean and easily digestible white fish, a surprising number of factors can cause an adverse reaction. This comprehensive guide will explore the various reasons that can answer the question, "Can cod upset your stomach?".

According to the Centers for Disease Control and Prevention (CDC), scombroid poisoning is one of the most common fish-related foodborne illnesses reported worldwide. The primary food poisoning you can get from mackerel is scombroid poisoning, a histamine-induced toxicity caused by improperly stored fish. Unlike a typical bacterial infection, this illness is caused by a chemical toxin rather than a microbe directly infecting the body.

According to FoodSafety.gov, cooked seafood stored in the refrigerator should be consumed within 3 to 4 days to minimize the risk of bacterial growth. Knowing **how to tell if fish is bad after cooked** is a crucial aspect of a safe nutrition diet, helping you prevent foodborne illness and waste.

According to USDA guidelines, cooked seafood should be consumed within 3 to 4 days of refrigeration, meaning the answer to **can I eat 6 day old seafood?** is a definitive no, due to the high risk of foodborne illness.