Tag: Seafood spoilage

According to a study published in *The American Journal of Clinical Nutrition*, some foods contain enough ammonia to increase blood ammonia concentrations in individuals with liver conditions. Learning what foods are high in ammonia can be vital for people managing certain health issues, as well as for general food safety.

According to the USDA, refrigerated leftovers should generally be consumed within three to four days, and this rule applies strictly to cooked seafood to minimize the risk of foodborne illness. Understanding how to know if cooked seafood has gone bad is crucial, as its delicate nature makes it highly susceptible to spoilage.