Deadly Seafood: The Hidden Dangers of Consuming Raw and Improperly Prepared Seafood”.

Raw and undercooked seafood can pose a significant risk of infection with harmful bacteria and parasites, warns Dr. Le Van Thieu from the Department of General Infections at Central Tropical Diseases Hospital. Vibrio cholerae is one such pathogenic bacteria that can be found in seafood, causing cholera, which has symptoms such as diarrhea, vomiting, dehydration, and electrolyte imbalances. These complications can be severe if not promptly treated.

Certain types of fish like mackerel and tuna can also become contaminated with histamine, leading to red skin, hot flashes, headaches, and difficulty breathing. Another hidden danger in fish is liver flukes, a parasite that can cause damage to the bile ducts, gallbladder, and other organs if ingested. It is crucial to avoid consuming raw or improperly prepared seafood dishes and vegetables grown underwater to prevent these health risks.

To minimize the risk of bacterial and parasitic infections from seafood consumption, experts recommend eating at reputable establishments with guaranteed food quality and clear origins. Cook all seafood thoroughly before consuming it to kill any harmful bacteria or parasites that may survive incomplete cooking processes.

If infection is suspected or symptoms occur after consuming seafood or raw vegetables grown underwater, seeking medical attention for testing and timely treatment is essential. By following these precautions, individuals can significantly reduce their risk of contracting food poisoning or parasites from seafood consumption.