What can be a consequence of not following food safety practices with seafood?

The increased risk of foodborne illness is a significant consequence of not adhering to food safety practices with seafood. Seafood can harbor a variety of pathogens, such as bacteria, viruses, and parasites, that can lead to serious health issues when consumed. Proper handling, cooking, and storage of seafood are essential to minimize the risk of these harmful microorganisms. For example, not cooking seafood to the recommended temperatures can allow pathogens like Vibrio or Salmonella to survive, leading to foodborne illnesses characterized by symptoms such as nausea, vomiting, diarrhea, and even more severe health outcomes.

In contrast, while loss of nutritional value, heightened allergy reactions, and higher costs may relate to seafood, they are not direct consequences of poor food safety practices. Nutritional value is typically preserved through proper cooking methods rather than emergency or improper handling; allergies are a separate issue that does not correlate directly with food safety; and while food costs can vary based on a range of market factors, they do not specifically result from failing to follow food safety protocols. Thus, the primary concern with neglecting food safety in seafood handling is the significant risk it poses for foodborne illness.