Final answer:
To ensure the safety of swordfish, it should either be frozen or cooked thoroughly with a thermometer to confirm safe temperatures. The EPA advises against swordfish consumption by vulnerable groups due to high mercury content from biomagnification, recommending low-mercury seafood instead.
Step-by-step explanation:
To ensure strict time-temperature control when purchasing swordfish from a reputable supplier, it's crucial to maintain appropriate storage temperatures. Since freezing and cooking are known to kill worms and larvae in fish meat, swordfish should either be frozen at extremely low temperatures or cooked at high enough temperatures to ensure safety. Use a thermometer to verify that the fish reaches a temperature that is sufficient to kill any bacteria it may contain. Also, take into account recommendations from the United States Environmental Protection Agency (EPA) regarding mercury content; pregnant women and young children should avoid consuming swordfish due to high mercury levels from biomagnification. Instead, they are advised to consume fish low in mercury such as salmon, shrimp, pollock, and catfish. This emphasizes the importance of understanding ecosystem dynamics and how it can influence food safety.