Good Lifestyle

If you are a fan of food likeSushi, Sashimi and Ceviche, you know the idea of ​​consuming raw fish. And although it would be perfectly necessary to eat these delicacies of moderation, there are side effects associated with the ingestion of raw foods of any kind, especially fish.

One of the biggest risks related to raw fish eatence is the contraction of a foodborne disease, which can cause serious vomiting, diarrhea and abdominal pain, among other symptoms. The main types of food poisoning that can result from the consumption of raw or insufficient fish and crustaceans includeSalmonella andVulgio vulnificus.

"Consumption of raw or insufficiently cooked fish can increase the risk of parasitic and bacterial infections," saysTina Marinaccio MS, Rd, CPT, which teaches food security at the Montclair State University and is a former food security inspector. "These must be avoided if you are immunocompened, or if you have a known intestinal condition, such as inflammatory bowel disease."

If you are immunocompened and contractedSalmonella WhereVulgio vulnificus After eating raw fish, you are more likely to develop a severe infection,According to the CDC. In addition, the CDC notes that if you take certain medications (such as those designed to reduce gastric acid), you risk increasing the risk of contracting a salmonella infection. (In touch:12 food security rules that you certainly break.)

With regard to parasitic infections, these can occur after eating raw fish because the parasites occur naturally in fish. "According to the CDC,Anisakiasis (Herring worm disease) is a parasitic disease caused by worms that attach to the wall of esophagus, stomach or small intestine, "saysMary Wirtz, MS, RDN, CSSDand a nutrition consultant toMom loves better. "The best way to prevent this parasitic disease is by avoiding consuming raw or insufficient fish."

By Wirtz, the Food and Drug Administration recommends cooking adequate seafood at an internal cooking temperature of at least 145 degrees Fahrenheit. "The choice of right fish is also imperative to reduce your risk of foodborne illness," she explains. "There are a lot of factors to take into account when choosing the fish, including the smell / smell of the fish (it should not feel ammonia or have a strong smell of fish), the eyes of the fish should be clear And shiny, living crustaceans should have a label or label with processor certification, live crabs and lobsters should have leg movements, among many other factors. "

According to Wirtz, the best way to avoid getting sick of raw fish is to do your research. "As a dietician, I highly recommend customers to become familiar with appropriate fish specifications before buying, in addition to appropriate cooking and storage techniques," she said. "The FDA has a veryfull guide with additional recommendations.Fish consumption has many nutritional benefits for general health and well-being, although I always encourage the appropriate food security measures first!"For more on that, readSurprising side effects of eating fish, according to science.

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