How much bacteria and germs in fish chips?

It's impossible to give you a specific number for bacteria and germs in fish and chips. Here's why:

* Variable factors: The amount of bacteria can vary drastically depending on many factors, including:

* Freshness of ingredients: How long ago the fish was caught and how it was stored.

* Hygiene practices: The cleanliness of the fishmongers, the cooking oil, and the kitchen where the chips are prepared.

* Storage and handling: How long the food has been sitting out at room temperature, and how it's been transported and handled.

* Types of bacteria: Not all bacteria are harmful. Some are naturally present in food and don't cause illness. Others are potentially dangerous and can make you sick.

* Safety regulations: Restaurants and food businesses are generally required to follow strict food safety regulations to minimize the risk of bacteria contamination.

What you need to know:

* Fish and chips can be a source of foodborne illness if not handled properly. This is particularly true for fish, as it can harbor bacteria like Listeria and Salmonella.

* Proper cooking kills most bacteria. Cooking fish and chips to the right temperature is crucial for safety.

* Avoiding cross-contamination is essential. Wash your hands thoroughly before handling food, and use separate cutting boards and utensils for raw and cooked ingredients.

To minimize your risk:

* Choose reputable vendors. Look for restaurants with good hygiene ratings and a reputation for fresh ingredients.

* Order your food fresh and eat it promptly. Avoid leaving fish and chips sitting out at room temperature for extended periods.

* If you're unsure about the freshness of your fish and chips, it's best to err on the side of caution and not eat them.

If you have concerns about food safety, consult with a qualified healthcare professional or food safety expert.