What is the main risk when handling raw seafood?

When handling raw seafood, the main risk is the presence of pathogenic bacteria. Raw seafood can harbor harmful microorganisms such as Vibrio, Salmonella, and Listeria, which can lead to foodborne illnesses if consumed. These bacteria can originate from the environment, water, or improper handling practices, making it crucial for food handlers to adhere to strict hygiene practices to minimize these risks. This includes proper storage temperatures, avoiding cross-contamination with cooked foods, and ensuring that seafood is sourced from reputable suppliers.

While cross-contamination is also a significant concern in food safety, the direct risk posed by pathogenic bacteria in raw seafood is more critical, given that these microorganisms can proliferate quickly and cause serious health consequences if not managed properly. Fish bones pose a different type of risk related to physical injury rather than foodborne illness, and quality degradation generally refers to the sensory aspects of food rather than safety. Therefore, focusing on controlling the potential for pathogenic bacteria is of utmost importance when handling raw seafood.