Why is eating raw or lightly steamed seafood a risky business?

Answer 1

Even the freshest, most appealing, raw or partly cooked seafood can harbor disease-causing viruses; parasites, such as worms and flukes; and bacteria that cause illnesses ranging from stomach cramps to severe, life-threatening illnesses. As burgeoning human populations along the world's shorelines release more contaminants into lakes, rivers, and oceans, the seafood living there becomes less safe to consume. Viruses that cause human diseases have been detected in some 90 percent of the waters off the U.S. coast and easily contaminate filter feeders such as clams and oysters. Government agencies monitor commercial fishing areas and close unsafe waters to harvesters, but illegal harvesting is common. As for sushi or "seared" partially raw fish, even a master chef cannot detect microbial dangers that may lurk within. The marketing term "sushi grade," often applied to seafood to imply wholesomeness, is not legally defined and does not indicate quality, purity, or freshness. Also, freezing does not make raw fish entirely safe to eat. Freezing kills adult parasitic worms, but only cooking can kill all worm eggs and other microorganisms. Safe sushi is made from cooked seafood, seaweed, vegetables, avocados, and other safe delicacies. Experts unanimously agree that today's high levels of microbial contamination make eating raw or lightly cooked seafood too risky, even for healthy adults.