Undercooked Seafood May Contain Live Parasites, Warn Scientists

The popularity of seafood has grown leaps and bounds in the recent past, owing to the glaring nutritious values offered by them, but scientists have warned that undercooked or raw seafood such as fish, sushi, lobsters, shrimp, salmon, tuna, and crabs can pave a way for parasites to enter your stomach. Although no deaths have been reported, as yet, the repercussions can be unbearable in most cases.

Western Countries Reporting Fresh Cases
The growing number of seafood inflicted illness, mostly in Japan and a few cases in other parts of the World, had scientists curious about the passage of parasite into the stomach. And now, the British Medical Journal has blamed the sushi a man consumed before his way to hospital after suffering vomiting, severe abdominal pain, and a low-grade fever. Endoscopy showed a parasite firmly hitched in the upper gastrointestinal tract, removal of which resolved the condition in the patient almost immediately. The examination report confirmed that the patient had anisakiasis, which is also referred as herring worm disease, commonly caused by the in-take of undercooked fish.

CDC Suggests Adequate Cooking of Seafood
According to the Centers for Disease Control and Prevention (CDC), live worm or parasite can get attached to the walls of stomach, esophagus, or intestine, and only surgical procedure can remove it. The CDC has noted the number of cases of Anisakiasis is increasing in the U.S., Europe, and South America, wherein seafood is gaining popularity, and recommends cooking it adequately up to the least internal temperature of 145° F.