However, the risks from eating RTE raw fish can be reduced.
In line with international standards, SFA conducts more stringent checks on food, like raw fish, which are more susceptible to food-borne diseases.
They are tested for a wide range of food-borne hazards including microbial pathogens and the presence of parasites, said the agency.
While importers should source fish from suppliers with proper cold chain management and hygienic handling practices of the fish, “suppliers and retail food establishments should also practice proper segregation of RTE raw fish from other raw food intended for cooking”, SFA added.
“As a general precaution, vulnerable people with a lower immunity system such as pregnant women, children and the elderly, or people with chronic diseases such as diabetes, should not consume raw fish,” said the agency.