Final answer:
When fresh fish shows signs of spoilage, such as dark spots, it should be discarded due to potential spoilage to ensure health safety. Maintaining proper hygiene, food storage temperatures, and cooking foods thoroughly are essential practices to prevent foodborne illnesses.
Step-by-step explanation:
If a delivery of fresh fish displays dark spots of discoloration, it should be evaluated carefully as this might be a sign of spoilage. Since consuming spoiled fish can lead to foodborne illnesses, the safest course of action would be option b: Discard it due to potential spoilage. It's necessary to recognize that while cooking can eliminate many types of bacteria, it does not remove all toxins that may have been produced by those bacteria. Therefore, if fish shows signs of spoilage, such as dark spots, off-smelling odors, or a slimy texture, it should not be consumed.
Furthermore, regular handwashing and proper food storage are critical to preventing the spread of foodborne diseases. It's essential to keep the temperature in the refrigerator at or below 4 degrees C (40 degrees F) to inhibit bacterial growth, and freezer temperatures should be kept below 18 degrees C (-2 degrees F) to keep foods safe. If the temperature goes above these levels for extended periods, bacteria can grow, and food may no longer be safe to eat.
Finally, always cook seafood to the recommended internal temperature of at least 74 degrees C (165 degrees F) to ensure it's safe for consumption, as recommended by the US Department of Agriculture (USDA). Use a cooking thermometer to verify that food has reached this safe temperature before consuming.