Uncooked Seafood: A Hidden Danger in Sushi and Seafood Salads

Raw seafood is a potential source of dangerous bacteria and parasites, according to Dr. Le Van Thieu from the Department of General Infections at Central Tropical Diseases Hospital. He advises that undercooked or improperly prepared seafood can pose a significant risk, particularly when consuming raw oysters, fish salad, squid salad or any other type of seafood dish.

One of the most common pathogenic bacteria found in seafood is Vibrio cholerae, which can cause cholera. Symptoms of cholera include diarrhea, vomiting, dehydration and electrolyte imbalances that can lead to severe complications if not promptly treated. However, certain types of fish like mackerel and tuna can become contaminated with histamine, causing symptoms such as red skin, hot flashes, headaches and difficulty breathing.

Another hidden parasite found in fish is liver flukes which can cause serious health risks if ingested. These parasites can damage bile ducts, gallbladder and other organs leading to various symptoms and complications. To prevent parasites and food poisoning experts recommend eating at reputable establishments with guaranteed food quality and clear origins. It’s also important to cook all seafood thoroughly before consumption and avoid consuming raw fish or snails. Avoiding raw vegetables that grow underwater is also essential in minimizing the risk of bacterial and parasitic infections from seafood consumption.

If infection is suspected seeking medical attention for testing and timely treatment is crucial to minimize the risk of serious complications.

In conclusion, while seafood dishes are delicious they do carry some risks that need to be taken into consideration before consumption. By following these precautions we can minimize the risk of bacterial and parasitic infections while enjoying our favorite seafood dishes safely.