Bacteria is the most common food poisoning micro-organism with the same risk in all chilled food product . Given the right conditions, bacteria double in number every 20 minutes.

Whether the levels of bacteria get to a dangerous level causing harm to you and your family depends mainly on the following factors:-

poor personal hygiene of food handlers
improper food handling practices
unclean food premises, equipment, utensils and appliances
improper temperature control.

Seafood Secrets does its part to ensure reduced risks by applying SQF 2000 principles in food handling and minimising cross contamination by sealing all its seafood immediately after landing.

What can you do to help in controlling these bacteria not to grow to a level that will cause harm to you and your family?
You need to keep the cold chain intact, that is, keep the product in an insulated container during transport home and put it in       the chiller or freezer as soon as possible.
If frozen, thaw in fridge or slow cold running water refer Thawing Instructions.
Consume the product within the Use By date or best by date.