Microorganisms can cause foodborne illnesses, and because they are naturally present in food, we need to properly handle, cook, and store our food to prevent this from causing any form of illness.
Despite this, some foods, such as Salmon, are consumed in their raw form. White worms can also be found in some of these foods. But the question is, is it safe to eat Salmon with parasites?
In 2022, a woman was startled and rattled up after discovering a worm wriggling about in some salmon flesh she had purchased from Costco.
As per People for the Ethical Treatment of Animals, every species of wild fish has the potential to harbor nematodes, sometimes known as roundworms. Wild or "line-caught" fish are sometimes favored by foodies over fish that are butchered in aquafarms; nonetheless, wild or 'line-caught' fish may be more susceptible to parasites.
According to the findings of scientific researchers in Denmark, over 90% of certain species of wild fish have been discovered to be infested with nematode larvae.
Moreover, researchers in Alaska conducted another investigation, which found that 100% of the fresh-caught fish that were analyzed had nematode infestations. As mentioned, the number of worms that can be detected in wild fish would dramatically increase due to the increasing average water temperatures caused by climate change.
Based on the Food and Drug Administration (FDA) guideline, roundworms do not present any health risks when fish is cooked to an internal temperature of 145 degrees Fahrenheit. On the other hand, it is possible to eliminate parasites from fish that have been lightly preserved or raw, such as sushi, sashimi, ceviche, or gravlax, provided that the food item was commercially frozen to an internal temperature of -4 degrees Fahrenheit for a minimum of seven days before the preparation of the fish.
Accordingly, to all those with a passion for sushi, Be sure to steer clear of sushi restaurants with a questionable reputation. Thus, when you hear about individuals becoming sick after eating at a low-profile all-you-can-eat sushi establishment, the restaurant is not properly managing its fish.
Read Also: 7 Foods You Should Never Pair with Fish
The consumption of Salmon that is either raw or undercooked can put you at risk of getting foodborne illnesses such as salmonellosis, norovirus, and Vibrio infections. There is a form of bacteria known as salmonella that can be present in Salmon that is either raw or undercooked.
Salmonella may trigger indications such as diarrhea, fever, and cramping in the abdominal region. Salmon, along with other raw or undercooked seafood, could contain norovirus, a strain capable of inducing diarrhea, nausea, and vomiting.
In addition, Vibrio bacteria can be found in Salmon that is either raw or undercooked, and these bacteria have the potential to cause diseases such as Vibrio parahaemolyticus and Vibrio vulnificus. People who get these infections may have fevers, vomiting, and diarrhea. In the worst cases, they can also progress to blood illnesses and other problems.
It is recommended that Salmon be cooked to an internal temperature of 145 degrees Fahrenheit and that the flesh be opaque and easily flaked with a fork. It will ensure that the Salmon is safe to consume. Salmon requires proper storage and handling procedures to prevent the growth of potentially harmful pathogens.
Furthermore, consuming raw Salmon is not entirely risk-free, as poor handling can result in the Salmon harboring pathogens and parasites. Even if you can consume raw Salmon, it is unsafe to consume this food that has not been cooked thoroughly. Nevertheless, you should only store raw Salmon for a reasonable time since it is best consumed when fresh.
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