Raw Fish | Is it Healthy? Is it Safe?
Author C. Sanders. Published on May 29, 2011 - 5:31 pm (1254 views — 747 words
Humans have been consuming raw food for millions of years. Fruits, vegetables, fish, dairy, etc. Fish is easier to consume due to it having far less connective tissue than typical raw meat, however that doesn't make it a very smart choice.
Sushi products that are preserved properly and never left out in unsafe food temperature ranges are an exception, and can be a great addition to your healthy diet.
Below you will find information on what can go wrong in consuming raw fish.
What does the FDA have to say about it?
For culinary, sanitary, and aesthetic reasons, fish eaten raw must be fresher and of higher quality than fish which is cooked. The FDA recommends that raw fish be frozen before being consumed, as this will kill all parasites (but not all harmful microorganisms).
The Potential Dangers of Eating Raw Fish
When raw, most saltwater fish that are eaten can be carriers of anisakis simplex, a parasitic roundworm that may invade the gastrointestinal tract of humans, causing mild to serious complications. But again, the warnings of parasitologists and physicians are difficult to reconcile with the absence of known infection.
"So far we have not found any anisakis," said Dr. Edith Newman, medical director of the Jetti-Katz Clinical Laboratory, the leading facility in New York City specializing in testing for gastrointestinal parasites. "But then we have never specifically looked for it."
Anisakis simplex, however, is virtually unknown in this country, and because it is hard to identify, or not even examined for, it may go undiagnosed. Even if it is diagnosed, it is not a disease that must be reported, and, unlike tapeworm, cannot be cured by medication, another reason it is hard to document.
9 Foot Tapeworm, Anyone?
One summer day in August 2006, Anthony Franz went to a Chicago area hospital carrying a 9-foot worm.
He did not find it in his garden.
Franz is one of the few, but growing number of tapeworm victims in cities across the world who are discovering (or rediscovering) that some of the most popular fish can host parasites.
Although still rare, a study this June showed salmon tapeworm infestations tripled from an average of 0.32 cases per 100,000 people each year in Kyoto, Japan, to at least to 1 case in 100,000 people in 2008. As more people adopt sushi and undercooked fish diets around the world so too, has the worm spread.
The article, printed in Emerging Infectious Diseases, tracked the movement of tapeworm infection for 20 years as reports migrated from rural fishing villages in Japan to urban centers around the world, including France, Switzerland and the United States.
"Usually, with this particular warm it produces discomfort, some pain, and it can produce anemia," said Dr. Felipe C. Cabello professor of Microbiology and Immunology at New York Medical College in Valhalla.
A more dangerous worm, a nematode called anisakis, can burrow into the stomach wall and require surgery. But Cabello said the fish tapeworm can still slowly drain a person's energy.
"The parasite sucks the vitamin B12, and the person with the parasite does not have enough," said Cabello. "This is a worm that can reach 25 feet and it might take months, a year to grow."
Why Fish Carry Parasites
Leiter charges the parasite came from "uncooked seafood salad," at Shaw's Crab House in downtown Chicago, a restaurant that's part of the greater Lettuce Entertain You Enterprises of Chicago.
"From the reports we've seen, and the people we spoken to, we're very confident that he did not get this tapeworm from food at our restaurants," said Kevin Brown, president CEO of Lettuce Entertain You. "In each of our restaurants food safety and proper food handling is the number one priority," he said.
Whatever happened at that restaurant, it's clearly possible to get a fish tapeworm in the United States.
"Chefs sometimes joke if the worms are moving then the fish is fresh," said Helen Rennie, author of the blog Beyondsalmon (http://beyondsalmon.blogspot.com/) and owner of Helen's Kitchen cooking school in Boston.
"When I used to work in a restaurant I found that the fish I got was a lot more wormy than the fish I get in the store," she said. "It's natural."
Rennie, who specializes in fish dishes, said large tuna varieties such as blue fin, yellow fin and big eye are usually parasite-free. But Rennie said trout, cod and wild small salmon such as sockeye and coho (not king salmon) are prone to parasites.