Seafood safety is essential to prevent foodborne illnesses. It involves proper handling, cooking, and storage of seafood to minimize the risk of contamination. Always buy seafood from reputable sources and check for freshness indicators, such as clear eyes and a mild smell. When preparing seafood, ensure it is cooked to the right temperature, typically 145°F (63°C) for fish. Refrigerate leftovers promptly and consume them within a few days. Additionally, be aware of potential allergens and toxins, such as those found in certain types of shellfish or fish like tuna and swordfish.