Seafood dishes can pose a risk of infection with bacteria and parasites if not prepared carefully. According to Dr. Le Van Thieu from the Department of General Infections at Central Tropical Diseases Hospital, raw and undercooked seafood is particularly risky as it may contain harmful bacteria that survive incomplete cooking processes. One such 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.
Fish salad, squid salad, and improperly prepared seafood dishes also pose a higher risk of cholera infection. 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 parasites and food poisoning from seafood consumption, experts recommend eating at reputable establishments with guaranteed food quality and clear origins. It is essential to cook all seafood thoroughly before consuming it and avoid raw fish or snails altogether. Raw vegetables grown underwater should also be avoided as they may harbor harmful bacteria or parasites.
If you suspect an infection from seafood consumption, 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.