JAKARTA - Frozen fish such as salmon and tuna are usually sealed in vacuum plastic to maintain their freshness. However, in processing frozen fish in vacuum plastic, there are things to consider.
This is a process when disbursing fish into normal temperatures to cook. Many people make the mistake of diluting frozen fish in their vacuum plastic packaging.
Not only that, but there are also those who disburse frozen fish with their vacuum plastic by using a microwave or submerging them in hot water. It should be noted that these methods are wrong because they are prone to causing autolism, a dangerous and potentially deadly food congenital disease.
"Botulism is a disease caused by microorganisms Clusterium botulinum," said food expert Donald Schaffner, quoted by Huffpost, on Wednesday, November 13, 2025.
"And this is an anaerobic organism that will only grow without oxygen, and that's why we worry about vacuum packaging," he added.
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The longer a person disburses a frozen fish in a low oxygen vacuum plastic packaging, the greater the risk of being exposed to a botulism. This risk can occur through various types of frozen fish in vacuum plastic.
As the fish heat up, the organism's spora may begin to grow. And if they grow, the spora will bulge. They make cells, cells make poison, he explained.
Botorism from consumption of contamited foods can cause vomiting, nausea, diarrhea, muscle weakness, to difficulty breathing. In the worst case, this can cause the lungs to become paralyzed and a person to become weak.
Therefore, to disburse frozen fish in vacuum plastic, first remove them from the packaging and then disburse them. In this way, the melting fish are no longer in an environment that is at risk without oxygen.
In addition, it is also recommended to immediately remove frozen fish from the plastic packaging after purchase. Then the fish are transferred to the container to be left to melt overnight in the refrigerator, to be processed the next day.
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