“The Effect of Uncooked Seafoods to Our Health”
Uncooked seafoods are a major ingredient in various dishes from around the world, including sushi, sashimi and ceviche.
Raw or undercooked shellfish can increase the risk of exposure to Vibrio bacteria. There are approximately 95 cases of Vibrio infection each year and approximately 50 percent are the result of eating raw or undercooked seafood.
However, regularly eating raw fish increases the risk of parasitic infections. Many fish-borne parasites can live in humans, though most of them are rare or only found in the tropics¹.
(1) Is Eating Raw Fish Safe and Healthy?. https://www.healthline.com/nutrition/eating-raw-fish.
Exposure to this bacteria can result in nausea, stomach pain, vomiting and diarrhea³.
The dangers of eating raw fish | CNN. https://www.cnn.com/2018/08/30/health/raw-fish-vibrio-vulnificus-amputation/index.html.
Raw or undercooked fish may also harbor the most common food-poisoning bacteria, Salmonella, which causes about 1.2 million illnesses, 23,000 hospitalizations and 450 deaths in the US every year⁴.
(4) Is Seafood Healthy? Types, Nutrition, Benefits, and Risks. https://www.healthline.com/nutrition/is-seafood-healthy.
In conclusion, while uncooked seafoods can be delicious and are an important part of food culture around the world, it is important to be aware of the potential risks associated with consuming them.
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