When it comes to seafood, it’s important to be aware of the risks that come with consuming it. Dr. Le Van Thieu from the Department of General Infections at Central Tropical Diseases Hospital warns that undercooked and raw seafood can pose a risk of infection with harmful bacteria and parasites.
One common pathogenic bacteria found in seafood is Vibrio cholerae, which can cause cholera. Symptoms of cholera include diarrhea, vomiting, dehydration, and electrolyte imbalances. These symptoms can lead to severe complications if not promptly treated, which is why it’s crucial to seek medical attention if you suspect infection.
In addition to Vibrio cholerae, other hidden parasites found in fish can also pose serious health risks. Liver flukes are one such parasite that can cause damage to the bile ducts, gallbladder, and other organs. Consuming raw oysters, fish salad, squid salad or improperly prepared seafood dishes can increase your risk of contracting liver flukes and other parasites. Certain types of fish like mackerel and tuna can also become contaminated with histamine, causing symptoms such as red skin, hot flashes, headaches, and difficulty breathing.
To prevent food poisoning and parasitic infections from seafood consumption, experts recommend eating at reputable establishments with guaranteed food quality and clear origins. It’s also important to cook all seafood thoroughly before consuming it. Avoid consuming raw fish or snails as well as raw vegetables that grow underwater. If you suspect infection or experience any symptoms after eating seafood, seeking medical attention for testing and timely treatment is crucial.
By following these precautions you can minimize the risk of bacterial and parasitic infections from seafood consumption while still enjoying the delicious flavors this oceanic cuisine has to offer.