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But oysters aren't the only delicacy from the sea harboring potentially harmful bacteria; any raw fish or shellfish could pose potential dangers. "Consuming raw or undercooked fish or shellfish ...
Diphyllobothrium is a genus of tapeworms which can cause diphyllobothriasis in humans through consumption of raw or undercooked fish. The principal species causing diphyllobothriasis is D. latum, known as the broad or fish tapeworm, or broad fish tapeworm. D. latum is a pseudophyllid cestode that infects fish and mammals.
For centuries, raw fish has been eaten and enjoyed in various forms, like sashimi, sushi, ceviche, oysters and tuna tartare. But according to the Centers for Disease Control and Prevention, it is ...
Unlike mammals, the red blood cells of fish have DNA, and can become infected with viruses. The fish develop pale gills, and may swim close to the water surface, gulping for air. However, the disease can also develop without the fish showing any external signs of illness, the fish maintain a normal appetite, and then they suddenly die.
Diphyllobothriasis is the infection caused by tapeworms of the genus Diphyllobothrium (commonly D. latum and D. nihonkaiense).. Diphyllobothriasis mostly occurs in regions where raw fish is regularly consumed; those who consume raw fish are at risk of infection.
"Pregnant women should also avoid eating raw salmon, commonly found in sushi or poke bowls." Next up: 15 Best Workouts for Weight Loss, According to Trainers . Sources.
The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least seven days to kill parasites. It is important to be aware that home freezers may not be cold enough to kill parasites. [67] [68]
Though most any food can become contaminated with bacteria or a virus, "foods like fresh produce, raw or undercooked meats or fish, raw milk and eggs and uncooked flours all are potential carriers ...