Deadly Risks of Eating Raw Seafood: Cholera, Histamine Poisoning, and Parasites – Food Safety Experts Warn

Raw seafood dishes can pose a potential risk of bacterial and parasitic infections if not prepared carefully. Doctor Le Van Thieu from the Department of General Infections at Central Tropical Diseases Hospital emphasizes the importance of consuming processed seafood dishes promptly to avoid bacterial contamination. Uncooked and raw seafood carry a high risk of infection due to bacteria that may not be completely destroyed during cooking.

Vibrio cholerae is a common pathogenic bacteria found in seafood, causing cholera with symptoms like diarrhea, vomiting, dehydration, and electrolyte loss if left untreated, leading to severe complications and even death. Raw seafood like oysters, fish salad, and squid salad are particularly risky for cholera infection if not properly prepared.

Certain types of fish can also be contaminated with histamine, causing symptoms like red skin, hot flashes, headaches, and breathing difficulties. Histamine-contaminated fish should be avoided to prevent food poisoning.

Liver flukes are hidden parasites that can be transmitted through raw fish consumption, leading to infections like Fascioliasis that can severely impact health by damaging organs like the bile ducts and gallbladder. To prevent parasites and food poisoning, experts recommend eating at reputable establishments with clear food quality and origin, avoiding raw or undercooked fish or snails, and refraining from consuming raw underwater vegetables.

In light of these risks, it is essential to be cautious when consuming seafood and to prioritize proper food preparation and hygiene practices to prevent infection and illness. Prompt medical attention is crucial if infection is suspected.