Just like any other food, seafood must be handled and stored correctly to maximise its quality and health benefits and to ensure it is safe to consume.
Cooking destroys many potentially harmful contaminants, so particular care should be taken when handling and storing seafood which will be eaten raw, such as oysters or sashimi.
When transporting and storing seafood, temperature must be kept low at all times. Many hazards and spoilers are encouraged by fluctuating temperatures. The most appropriate temperatures for keeping fresh or wet seafood are between -1°C and +4°C.
Hygiene is also essential to ensure there is never any build-up of anything that provides a good environment for potentially harmful bacteria and other micro-organisms. For this reason it is important to keep all work surfaces and utensils clean and to wash hands frequently while preparing seafood.
For the commercial sector, each state and territory has its own agencies responsible for food safety and regulations. At a national level, Food Standards Australia New Zealand and Seafood Services Australia are responsible to ensure our seafood is handled properly before we buy it.