Unknowing consumers will drop the bagged fish in a sous vide—or a room-temperature pot of water to thaw—and potentially give themselves botulism. According to the CDC, this illness can cause ...

Pix By Antony Gitonga Fishermen are staring at a crisis as the ban on plastic bags approaches. They said they have no way of packaging fish other than in plastic bags. They have requested a ...

Botulism risk comes from the bacteria Clostridium botulinum, an anaerobic bacterium that thrives in low-oxygen environments like vacuum-sealed packaging. If frozen fish in vacuum-sealed packs is ...