Salmon is a popular fish that is enjoyed by many people around the world. It is a healthy source of protein and omega-3 fatty acids, and can be cooked in a variety of ways. However, there are risks associated with eating raw or undercooked salmon, and it is important to understand these risks before consuming it. Raw or undercooked salmon can contain parasites, bacteria, and viruses that can cause foodborne illnesses. The most common parasites found in salmon are anisakis and nematodes.
These parasites can cause abdominal pain, nausea, vomiting, and diarrhea. Bacteria such as Salmonella and Vibrio can also be found in raw or undercooked salmon. These bacteria can cause serious illnesses such as fever, chills, and abdominal cramps. In addition to parasites and bacteria, viruses such as Norovirus and Hepatitis A can also be found in raw or undercooked salmon. Norovirus is the most common cause of foodborne illness in the United States, and it can cause vomiting, diarrhea, and stomach cramps.
Hepatitis A is a virus that affects the liver and can cause fever, fatigue, loss of appetite, nausea, and jaundice. It is important to note that not all raw or undercooked salmon will contain these parasites, bacteria, or viruses. However, it is still important to take precautions when consuming raw or undercooked salmon. It is recommended to purchase fresh salmon from a reputable source and to cook it thoroughly before eating it. If you choose to eat raw or undercooked salmon, make sure that it has been frozen for at least 15 days prior to consumption. In addition to purchasing fresh salmon from a reputable source and freezing it for at least 15 days prior to consumption, there are other steps you can take to reduce your risk of foodborne illness from raw or undercooked salmon.
Make sure to wash your hands thoroughly before handling the fish and avoid cross-contamination with other foods. Additionally, make sure to cook the fish thoroughly until it reaches an internal temperature of 145°F (63°C).Eating raw or undercooked salmon can be risky due to the potential presence of parasites, bacteria, and viruses. It is important to take precautions when consuming raw or undercooked salmon by purchasing fresh fish from a reputable source and freezing it for at least 15 days prior to consumption. Additionally, make sure to cook the fish thoroughly until it reaches an internal temperature of 145°F (63°C).
By following these steps you can reduce your risk of foodborne illness from raw or undercooked salmon.
