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Fish that is vacuumed packed is known to carry Clostridium botulinum (C. bot) bacterium, which thrives in low oxgen environments. Even under refrigeration, C. bot can start to grow rapidly and produce its deadly toxins if you leave the fish in its packaging while it thaws. Therefore, always remove fish from its packaging while thawing, unless you plan to cook it right away, in which case, you can thaw it under cold running water inside of its packaging. #FoodSafety #FoodPoisoning #Botulism #Fish
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