Can fish get sick from food?

ChaseB143

Active Member
View Badges
Joined
Nov 18, 2018
Messages
195
Reaction score
161
What state or country do you live in
Indiana
Rating - 0%
0   0   0
Yesterday, after I fed my fish frozen brine shrimp, I forgot to stick the package back in the freezer. They all melted. I stuck them back in the freezer, but before I fed them again, I wanted to make sure that nothing could happen to it that could hurt the fish. It is possible that I am just stressing and nothing could happen.
 
Did they get warm or hot? Forgot to ask that. If they just melted i wouldnt sweat it. If they got room temp warm, i would consider buying a new pack.
 
Did they get warm or hot? Forgot to ask that. If they just melted i wouldnt sweat it. If they got room temp warm, i would consider buying a new pack.

They were still a bit cool, so they are probably fine. Like I said, I am probably just stressing too much.
 
I would drain them off so the liquid doesn’t go back. But the frozen parts should be good. If it fully thawed i personally wouldn’t. But that’s my thoughts
 
I typically thaw a couple cubes at a time in some tank water, and keep them refrigerated. They last me a couple days of feeding. I haven't seen any ill effects from it yet. If they weren't fully warm and melted I don't think there should be an issue.
 
If the food is suspect throw it out, its not worth the $5-$20 to lose fish in your tank.

I had a suspect pack of coral gumbo which I think killed one of my fish a few months ago. It was differently colored than normal and the 'fill' in the blister packs looked like it thawed and was refrozen.
 
If the food gets left on the counter for more than a half hour, I throw it out. Might be a bit wasteful but it's far worse for me to poison my fish. Since I feed reef frenzy almost exclusively, what I do is take out a certain portion from the main bag and put the main back directly back into the freezer, and then I chop up the portion into the desired size and stick it in a separate Ziploc bag. This way I have a decent supply prepped and ready to go but never lose the whole bag if I accidentally leave it on the counter (which has happened to everyone in the hobby at some point).
 
Don’t fish eat rotting carcasses and the like in the ocean?
That's like saying since vultures eat carrion, all birds eat carrion.

Most fish in reefs are planktivores, grazers, or predators, not scavengers.
 
That's like saying since vultures eat carrion, all birds eat carrion.

Most fish in reefs are planktivores, grazers, or predators, not scavengers.
Maybe, but I know all fish in my tanks each mysis and chapped up fish mix, anthias, angels, butterflies, tangs, wrasse why wouldn’t they do that in the ocean? Aren’t most fish opportunistic, obviously I could be totally wrong, but saying that is there any proof fish will get sick from eating defrosted frozen left on the side for a few hours? I’ve always wondered how many times from manufacturing to me buying frozen from my LFS that its a least partially defrosted...
 
Maybe, but I know all fish in my tanks each mysis and chapped up fish mix, anthias, angels, butterflies, tangs, wrasse why wouldn’t they do that in the ocean? Aren’t most fish opportunistic, obviously I could be totally wrong, but saying that is there any proof fish will get sick from eating defrosted frozen left on the side for a few hours? I’ve always wondered how many times from manufacturing to me buying frozen from my LFS that its a least partially defrosted...
Defrosted for a few hours is something totally different than rancid. It is very well possible that fish foods can face suboptimal handling, which is why the smell test is all the more important, and using brands such as piscine, which is frozen in situ, or LRS, which uses human food grade seafood buys the consumer more time, should it be left out.
 
Defrosted for a few hours is something totally different than rancid. It is very well possible that fish foods can face suboptimal handling, which is why the smell test is all the more important, and using brands such as piscine, which is frozen in situ, or LRS, which uses human food grade seafood buys the consumer more time, should it be left out.
Yes i partially agree, I went to one extreme and the not daring to leave it out for more than a few hours is the other... I have no issue with manufacturing processes and the quality of the raw ingredients, it is maintaining the product frozen during transportation that I think is questionable... and the freezing cycle is known to promote bacterial proliferation in human food, but is this harmful to fish? This hobby is challenging and time consuming enough as it is, there are still lots of reefers that rinse food... based entirely on unproven reefers tales, is this another one of those?? I agree the smell test is potentially a good measure, but who knows if microbial activity isn’t sky high before our insensitive sense of smell can detect them or indeed if it doesn’t matter... no ones tested any of this...
 
Yes i partially agree, I went to one extreme and the not daring to leave it out for more than a few hours is the other... I have no issue with manufacturing processes and the quality of the raw ingredients, it is maintaining the product frozen during transportation that I think is questionable... and the freezing cycle is known to promote bacterial proliferation in human food, but is this harmful to fish? This hobby is challenging and time consuming enough as it is, there are still lots of reefers that rinse food... based entirely on unproven reefers tales, is this another one of those?? I agree the smell test is potentially a good measure, but who knows if microbial activity isn’t sky high before our insensitive sense of smell can detect them or indeed if it doesn’t matter... no ones tested any of this...
Basic food safety rules for humans is that food can be out of sub-optimal temps for 4 hours and still be food safe. So if better handled at the begining, then it is more forgiving should there be minor mishaps. Now there is leeway in there, but that gives a starting point.

Triggers for disease, besides having pathogens present, includes stress, as stressors inhibit the immune system. Rotten food is a stressor on multiple fronts, less nutrients, it adversely affects the probiotic fauna of the fish's digestive tract, as well as the adverse effects on water quality. These can combine to make a storm where fish become much more susceptible to pathogens.
 
Basic food safety rules for humans is that food can be out of sub-optimal temps for 4 hours and still be food safe. So if better handled at the begining, then it is more forgiving should there be minor mishaps. Now there is leeway in there, but that gives a starting point.
Is that for refrigerated food or frozen? There are different considerations for the two..
 
Triggers for disease, besides having pathogens present, includes stress, as stressors inhibit the immune system. Rotten food is a stressor on multiple fronts, less nutrients, it adversely affects the probiotic fauna of the fish's digestive tract, as well as the adverse effects on water quality. These can combine to make a storm where fish become much more susceptible to pathogens.
If you have a nano then yes a small but potential effect on water quality, but do you think the odd cube in big systems is going to have ny impact at all?? I don’t know about your fish but mine spit anything out they don’t like in seconds, and most vertebrates have an inate sense as to what’s edible or not...
 
Don’t get me wrong I’m not advocating chucking pounds of rotten fish into our tanks, but the odd bit isn’t going to hurt IMO, I don’t feel it’s something we need to obsess over in the big scheme of things.. “a bit of muck makes you stronger” my mums favourite saying as a kid
 

IF YOU HAD TO TAKE A REEFING EXAM, WOULD YOU PASS?

  • Yes!

    Votes: 32 45.7%
  • Not yet, but I have one that I want to buy in mind!

    Votes: 9 12.9%
  • No.

    Votes: 26 37.1%
  • Other (please explain).

    Votes: 3 4.3%
Back
Top