Food Poisoning and Raw Seafood
Aside from eating fish that might contain mercury, you should be concerned about food poisoning every time you eat raw seafood. For plenty of generally healthy individuals, consuming reasonable quantities of raw seafood is fine. However, individuals susceptible to foodborne illnesses might experience life-threatening and serious illnesses from eating undercooked or raw shellfish and fish, says a teacher of a food safety certificate course in NSW. These people are those with reduced stomach acidity or weak immune systems, infants, smaller kids, seniors, and pregnant women.
The most dangerous food poisoning types that could result from consuming under-cooked or raw seafood include vibrio vulnificus and salmonella. That said, your best bet is to follow safe practices when handling and cooking seafood. Cook fish until its flesh easily separates using a fork and opaque, cook shellfish until its flesh is opaque or until its shell opens, as with mussels, oysters, and clams. In addition, if you must consume raw fish, select fish that’s been frozen previously since freezing could eliminate the presence of parasites. However, do note that freezing alone won’t eliminate all dangerous organisms.
When eating out, foods like sashimi, sushi, clams on half shells or raw oysters, poke, tuna carpaccio or tartare, gravlax, crudo and ceviche are fine for most healthy people considering that they come from reputable markets or restaurants that utilise high-quality, fresh ingredients and practice food safety. However, people in the high-risk category should avoid these foods at all costs.
Overall, the health benefits that are associated with consuming properly handled and cooked seafood offset the potential risks in generally healthy people, but this doesn’t apply to raw seafood. Put simply, make certain that you’re aware of all the food safety concerns, and if you are a high-risk individual, better avoid raw seafood altogether.