Be very careful with fish and shellfish this Lent, says Mazatlán’s Coepris


The operation began on February 28 and will end on April 24, where warehouses, restaurants, and markets will be reviewed to avoid intoxication among consumers.

MAZATLÁN.- Lent has arrived and something that prevails in Mexican tables is the consumption of fish and shellfish, especially in Sinaloa, which maintains a gastronomy that is sufficient in these foods, however, the State Commission for the Protection Against Sanitary Risks calls for maintain caution.  

For this reason, they began with the Lent 2022 Operation, which began on February 28 and will end on April 24, after Easter, where they will intensify health surveillance actions in shellfish warehouses, markets, self-service stores, restaurants and food stands.  

The idea is to detect that each reviewed establishment complies with hygiene regulations and avoid gastrointestinal diseases due to the consumption of seafood products in poor condition or contaminated during their sale, preparation, conservation, and transport. 

Coepris will visit the establishments to verify that these products and the ice used for their conservation are in adequate hygiene conditions and in some cases to take samples for laboratory analysis and rule out that they are contaminated with bacteria that cause diseases. 

What happens if risks are detected? 

The Coepris indicated that security measures will be applied such as; temporary suspension or closure of the establishment, as well as the seizure and destruction of contaminated products. 

So, if you are a fan of eating fish and shellfish during this Lent, you can be part of the inspection when buying and follow these tips:  

  • Acquire and consume fish and shellfish in recognized and trusted establishments that comply with the sanitary measures established for its conservation and that guarantee basic hygiene conditions. 
  • If you buy fish and shellfish in places where they are sold in open displays, check that they are in beds of clean ice and that they have a characteristic color and smell. The fish should be fresh, with shiny eyes and skin, the scales should not come off easily and should not have a bad smell. In the case of shell products such as oysters and clams, choose those with the shell well closed. 
  • Do not purchase or consume seafood exposed to room temperature, that are not refrigerated, frozen or iced respectively, that is, products that have lost the cold chain. 
  • eye! Wash the fish products before preparing them and cook them very well. Avoid eating raw products. 

What to do if something made you sick or become ill? 

If after consuming these products you present any symptoms such as fever, diarrhea, nausea, vomiting, and abdominal pain, go immediately to the nearest health center to be attended by medical personnel. 

With these actions, you can prevent the consumption of contaminated fish and shellfish from generating an increase in gastrointestinal diseases. 


The Mazatlan Post