One thousand 175 Samples of edible Mollusks Analyzed to Prevent Health Risks

ALFREDO AZCARATE VARELA
THE BAJA POST/EDITOR

Authorities in charge of sanitary risk prevention carried out 1,745 analyses of marine products such as clams, oysters, mussels, among others, to conduct microbiological testing. They also analyzed 685 seawater samples from different harvesting points to ensure that these products are safe for consumption, reported the State Commissioner for Protection Against Sanitary Risks of Baja California (COEPRIS BC), Dagoberto Valdés Juárez.

The goal is to protect the health of consumers nationwide and in the regions where bivalve mollusks are exported.

According to NOM 242 SSA1-2009, the standard outlines sanitary requirements for bivalve mollusk harvesting areas, facilities that process fresh, refrigerated, frozen, and processed fishery products—including fishing and harvesting vessels—as well as the sanitary specifications these products must meet, he explained.

Authorities urge the public to consume callo de hacha or pata de mula safely, since these shellfish are often eaten raw or lightly cooked. For that reason, COEPRIS supervises the entire production chain, from harvesting areas to commercial points.

Thanks to optimal processes, 10 harvesting areas and 59 packing companies in the southern part of the state have been certified as compliant with NOM-201-SSA1-2015, which regulates the use of ice and water for cleaning and refrigerating products.

Valdés Juárez emphasized that when purchasing marine products for consumption or sale, buyers should only do so from authorized establishments with proper refrigeration. Products must be correctly labeled, including harvest and expiration dates.

It is important to wash these products before cooking, use proper containers to avoid contamination, and ensure shells are intact and firm. If there is any doubt regarding appearance, smell, or texture, the product should not be consumed. Any irregularities in establishments selling these products should be reported to COEPRIS BC.

Business owners who sell or prepare fish and seafood are encouraged to contact COEPRIS to learn about essential handling practices to avoid cross-contamination, which occurs when the same utensil is used to transport, cut, or handle different products, such as vegetables and seafood.

COEPRIS makes its social media channels available under “COEPRIS Baja California” on Facebook, Twitter, and Instagram for questions, complaints, or comments. They may also be contacted by phone: