No more than six hours. The interval between raw seafood processing and eating should be within 12 hours, preferably not more than 6 hours, so as to ensure the freshness, hygiene and safety of food and ensure the quality and nutritional value of food. Raw seafood is a kind of food that is easily infected and polluted by bacteria. In the process of preservation and processing, if the temperature and sanitary conditions are not properly controlled, it will lead to bacterial reproduction and food deterioration, which will increase food safety risks.