Peligros de comer mariscos crudos en clima caluroso: lo que debes saber

Author: No specified. Reviewer: No specified. Commissioning body: No specified. Production information: No specified. Title: Risks of Eating Raw Seafood in Hot Weather: What You Need to Know. Profile: Raw seafood is delicious but risky. Pathogens are detailed, and recommendations for safe consumption are provided.

Many people prefer to eat raw seafood, such as sashimi, oysters, pickled crabs, and marinated fish, as their unique flavor and the experience of enjoying their freshness are highly valued. However, the health risks lurking behind these delicacies are often overlooked. This article aims to inform about the health dangers that raw seafood can pose, helping everyone to recognize them scientifically and make reasonable choices.

One, infection from foodborne pathogens.

Many raw seafood items, especially mollusks, crustaceans, and certain saltwater fish, can carry multiple pathogenic bacteria.

Vibrio parahaemolyticus: it is one of the most common pathogens found in raw seafood, particularly active during the hot summer months. It is mainly found in coastal waters, seabed sediments, and seafood products such as fish, shrimp, crabs, and mollusks. After infection, patients may experience acute gastroenteritis symptoms such as abdominal pain, diarrhea, vomiting, and fever; in severe cases, dehydration and shock may occur.

Listeria: This bacterium can grow and reproduce in low-temperature environments, so refrigerated raw seafood is not completely safe either. Pregnant women, the elderly, and individuals with weakened immune systems are at higher risk of infection, which can lead to serious illnesses like meningitis or sepsis and even negatively affect the fetus.

E. coli: Some pathogenic strains of E. coli can enter the body through contaminated seafood, causing intestinal infections and leading to symptoms such as diarrhea and abdominal pain.

These bacteria are often not visible to the naked eye, and even if seafood looks fresh, the possibility of contamination cannot be entirely ruled out.

II. Infection by parasites.

Eating raw or undercooked seafood is one of the main routes for foodborne parasite infections, with the most common being:

Anisakis: it primarily parasitizes the insides of marine fish, such as salmon, cod, and bluefish. If a person consumes fish meat containing live Anisakis larvae, these can penetrate the mucosa of the digestive tract, causing symptoms such as severe abdominal pain, nausea, and vomiting. In severe cases, surgery may be necessary to remove them.

Toxoplasma: Some freshwater snails, fish, and shrimp may carry Toxoplasma. Pregnant women infected with this parasite can transmit it to the fetus through the placenta, potentially leading to miscarriages, premature births, or birth defects.

Liver and lung parasites: Consuming freshwater crabs, chicharrones, or other raw or undercooked foods can lead to infection by liver or lung parasites. These parasites can migrate within the human body and invade organs such as the liver and lungs, causing chronic damage.

After a parasitic infection, symptoms may not appear immediately; some may even remain latent in the body for years, causing long-term health effects.

Three, contamination by viruses.

In addition to bacteria and parasites, seafood can also carry norovirus, hepatitis A virus, among others.

Norovirus: it has a high contagion rate and can be transmitted through contaminated food (including raw seafood) and water. After infection, the main symptoms are nausea, vomiting, diarrhea, and abdominal pain, which are manifestations of acute gastroenteritis; the duration of the illness is usually short, but it is highly contagious.

Hepatitis A virus: it is primarily transmitted through the fecal-oral route. Consuming raw seafood, such as shellfish contaminated with the hepatitis A virus, can lead to the onset of the disease, presenting symptoms such as fatigue, loss of appetite, and jaundice. In severe cases, it can progress to severe acute hepatitis.

Four, biotoxins.

Toxins such as tetrodotoxin and shellfish toxins (such as paralytic and diarrheal toxins) are mostly produced by algae and accumulate in the body after being consumed by seafood. Even after cooking, some of these toxins are difficult to eliminate, and their consumption can cause poisoning, manifesting with symptoms such as nerve paralysis, difficulty breathing, abdominal pain, and diarrhea, and may even pose a life-threatening risk.

Five, scientific recommendations for consumption.

Choose official purchasing channels: ensure that seafood comes from safe and fresh sources, thus reducing the risk of contamination.

Prioritize cooking thoroughly: this is the safest method. Seafood should reach a central temperature above 90°C to ensure it is fully cooked. The fact that crab shells turn red or that shellfish open does not guarantee they are properly cooked.

Special groups should be cautious: pregnant women, infants, the elderly, and individuals with weakened immune systems should avoid raw seafood consumption as much as possible.

Pay attention to the quantity and frequency of consumption: even raw seafood considered 'safe' should not be consumed in excess or too frequently.