These 4 health risks are associated with consuming raw fish

Raw fish delicacies, including sashimi and sushi, are well-known around the world due to their distinct flavours and cultural importance. Even while savouring these treats could be enticing, dieticians advise being aware of the possible health hazards connected to eating raw fish.

The risk can be serious and even fatal for those pregnant women, people over 65 years old, children under the age of five, or people with compromised immune systems. What are the potential health risks associated with eating raw fish?

Mercury contamination

Some fish species, especially big predatory fish like king mackerel, swordfish, and tuna, build up a lot of mercury in their flesh. Mercury levels can be somewhat lowered by cooking, but eating raw fish increases the risk of mercury poisoning, which can cause neurological and developmental issues, particularly in young children, pregnant women, and newborns. When choosing raw fish varieties, buyers must be aware of the mercury content of the product.

Bacterial and parasitic infections

Raw fish, especially marine fish, may contain pathogenic germs and parasites that can infect people. One well-known example is the Vibrio bacteria, which is frequently present in raw or undercooked seafood and can cause vomiting and diarrhoea among other gastrointestinal problems. Furthermore, eating raw fish raises your chance of catching parasites like Anisakis, which can cause serious allergic reactions or even infiltrate the digestive system and cause other health problems.

Allergic reactions

Raw fish allergies are relatively uncommon but can pose significant health. One of the most common symptoms is raised red bumps of the skin also known as hives. Wheezing and trouble breathing, nausea, and cramps are other symptoms that occur as a result of raw fish consumptions

Foodborne illness outbreaks

There have been recorded cases of foodborne illness outbreaks globally that are associated with the ingestion of raw fish. The growth of pathogens in raw fish can be facilitated by improper handling, storage, or contamination during processing, which can infect consumers widely.

According to the Centers for Disease Control and Prevention vibriosis a bacterium mostly found in shell fishes like oysters causes 80,000 illnesses each year in the United States. “An estimated 52,000 of those illnesses are caused by eating food containing Vibrio,” the report added.

High-profile incidents of food illness linked to sushi serve as a warning, highlighting the significance of strict sanitation protocols both at home and in the fish sector.

Who shouldn’t consume raw fish?

According to dietician Beth Czerwony, RD, the following people should avoid consuming raw fish.

Pregnant Women: Certain foods, including raw fish, should be avoided while pregnant as they may have an adverse effect on the health of both you and the foetus.

Immunocompromised persons: You have a higher chance of becoming ill for longer if your immune system isn’t working properly.

Under age of 5 or above 65: Older people and little children may not be able to fight off an infection and could end up with a more serious condition.

Precautionary measures

With its health benefits such as being rich in omega-3 fatty acids, which may lower inflammation and promote heart health, fish is a great source of protein. However, raw fish may be even healthier for you than cooked fish as heat can destroy some of the omega-3 fatty acids in it.

Food scientists also advise that when buying any type of seafood ensure that it is in a temperature-controlled display case. Seafood that has been frozen solidly should not have any ice crystals on the packaging.

High temperatures eliminate parasites and germs in fish. Eating raw fish increases your risk of parasite infection or food poisoning. Consuming contaminated food might result in food illness due to specific germs. Bacteria like Salmonella, Clostridium, Vibrio, and Listeria can infect fish. To avoid being rushed for medical attention, just cook your fish.