Food

1. Consumption of Seafood Products like Fish and Shellfish

• Effective Cooking: Lemon juice does not cook food or kill marine bacteria. To eliminate risks, ensure that shellfish are cooked at a vigorous boil for at least 5 minutes before eating them.

• Red Tide: This phenomenon produces a dangerous toxin, which can cause everything from muscle paralysis to severe neurological conditions. Buy only from established and authorized businesses: this is the only guarantee that the product has been tested and is safe.

2. Establishments and Cold Chain

• Sanitary Certification: Prioritize consumption at establishments that display their business license and sanitary authorization. This ensures compliance with handling and cold chain standards.

• High-Risk Foods: Be especially careful with sauces (such as homemade mayonnaise) and creams sold in public spaces or street markets (ferias libres), due to the risk of Salmonella from interruption of refrigeration.

3. Handling of Fruits and Vegetables

• Residue Removal: Although the selection is varied, the consumption of raw fruits and vegetables requires thorough washing with drinking water to remove dirt, organic residues, and possible traces of agricultural chemicals. Avoid consuming products directly from markets without prior sanitization.

4. Water Quality

• Urban Areas: Public tap water in major cities is potable and bacteriologically safe. However, it has a high concentration of minerals (hard water) which could cause temporary gastric discomfort in people who are not accustomed to it.

• Rural and Remote Areas: In isolated locations, the supply often comes from wells or natural springs. Although local inhabitants consume it regularly, your body may not be adapted to its natural microbiology. To prevent digestive issues, we recommend drinking bottled water or boiling it beforehand.