Eating seafood can be a delicious and healthy way to enjoy the ocean’s bounty, but it comes with some risks. Dr. Le Van Thieu, a specialist from the Department of General Infections at Central Tropical Diseases Hospital, warns that undercooked or raw seafood can harbor harmful bacteria and parasites that could lead to infection if not handled properly.
One of the most common pathogenic bacteria found in seafood is Vibrio cholerae, which causes cholera. Symptoms of cholera include diarrhea, vomiting, dehydration, and electrolyte imbalances. If left untreated, these symptoms can quickly become severe and potentially life-threatening. To minimize the risk of cholera infection, it’s essential to cook all seafood thoroughly before eating it.
However, there are other hidden dangers lurking in seafood that can pose serious health risks if ingested. For example, certain types of fish like mackerel and tuna can become contaminated with histamine, which can cause red skin rashes, hot flashes, headaches, and difficulty breathing. Additionally, liver flukes are another type of parasite found in fish that can damage the bile ducts and gallbladder if consumed raw or undercooked.
To avoid these health risks associated with seafood consumption, experts recommend eating at reputable establishments that guarantee food quality and clear origins. It’s also important to avoid consuming raw fish or snails altogether as they pose an increased risk of food poisoning and bacterial/parasitic infections. Additionally, it’s crucial to avoid consuming raw vegetables that grow underwater as they may contain harmful bacteria and parasites too.
In conclusion, while seafood can be a nutritious addition to our dietary intake; we must take precautions when preparing it for consumption. By following guidelines such as avoiding raw or undercooked fish/vegetables and consuming seafood from reputable sources; we can minimize the risk of bacterial/parasitic infections from our meals.
