The Centers for Disease Control and Prevention warns that eating raw or undercooked fish is risky. This is because it increases the likelihood of food poisoning and foodborne bacterial contamination. For example, Listeria, Salmonella, E. coli. Therefore, pregnant women are not recommended to eat this type of fish.
It’s also best to avoid raw fish for people 65 and older, people with compromised immune systems, and young children. More serious symptoms may develop if they become infected with foodborne bacteria. It may even lead to hospitalization.
According to experts, the safest thing is to eat fish cooked at approximately 63 degrees Celsius. The flesh should become opaque and easily separated with a fork. As for shellfish, when cooked, their shells must be open or their flesh must be opaque, pearly or white.
News materials cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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