How Dangerous Are Raw Fish Products?

Author: Alexander Bruni Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How Dangerous Are Raw Fish Products?. New data on the toxic effect of oysters, sushi and other foods with raw fish..

The death of a woman who consumed oysters in the United States has once again raised the question of the risk of consuming raw fish and other seafood that have not undergone thermal processing. The issue is important based on the growing popularity of sushi and other foods with raw fish products.

The risk of intoxication after eating raw fish products comes mainly from the likelihood that they are infected with dangerous bacteria that feed on raw meat.

Such bacteria can cause serious food poisoning and intoxication. Within 1-2 days after consuming infected products, symptoms characteristic of this type of intoxication develop - a massive rash on the body, severe abdominal pain, diarrhea, shortness of breath and other serious respiratory problems.

Millions of people suffer from food poisoning every year. Most of them are due to intoxication due to consumption of products containing raw seafood.

Dangerous bacteria that grow on raw fish products are of the genus Vibrio and are referred to as vibrios. Cholera- causing bacteria are of the same genus . They feed on raw flesh and can provoke life-threatening bacterial infections and blood poisoning .

The worst thing in this case is that the contamination of raw fish products with such bacteria cannot be proven either by their appearance or by their smell or taste.

Data on the fatal case in the United States after consumption of oysters should not be considered as a signal of permanent cessation of consumption of sushi, oysters and other raw fish products. They focus mainly on raising awareness of how fresh these products are , where and how they are produced.

More often, problems after eating raw fish foods are related to triggering a food allergy , and poisoning due to the presence of vibrio bacteria is much rarer. In both cases, with a quick and timely response, the consequences are completely manageable.

Complete protection against contamination after consumption of fish products and any type of seafood can only provide good heat treatment - be it frying, baking or cooking. All this, of course, comes at the expense of changing their natural taste.

Natural taste, or security - a matter of personal choice - something so typical of cooking.

How Dangerous Are Raw Fish Products?

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