Raw and undercooked seafood can pose a significant risk of infection with harmful bacteria and parasites. Doctor Le Van Thieu from the Department of General Infections at Central Tropical Diseases Hospital advises that seafood is particularly risky if it is not cooked thoroughly. One common pathogenic bacteria found in seafood is Vibrio cholerae, which causes cholera. Symptoms of cholera include diarrhea, vomiting, dehydration, and electrolyte imbalances, which can lead to severe complications if not promptly treated.
The risk of cholera infection is higher when consuming raw oysters, fish salad, squid salad or improperly prepared seafood dishes. Additionally, certain types of fish like mackerel and tuna can become contaminated with histamine, causing symptoms such as red skin, hot flashes, headaches, and difficulty breathing. Liver flukes are another hidden parasite found in fish that can pose serious health risks if ingested. These parasites can cause damage to the bile ducts, gallbladder and other organs leading to various symptoms and complications.
To prevent bacterial and parasitic infections from seafood consumption, experts advise eating at reputable establishments with guaranteed food quality and clear origins. It’s essential to cook all seafood thoroughly before consuming it and avoid raw fish or snails altogether. It’s also crucial to avoid raw vegetables that grow underwater.
If you suspect an infection after consuming seafood dishes or any other food item, seeking medical attention for testing and timely treatment is crucial. Following these precautions can help minimize the risk of bacterial and parasitic infections from seafood consumption.