Seafood safety: Risks of parasites and food poisoning

Consuming raw or undercooked fish can lead to various health issues, ranging from parasitic infections to food poisoning. One significant risk is anisakis, a parasite found in certain fish and marine cephalopods. Symptoms of anisakiasis include abdominal pain, nausea, and vomiting, and it can also trigger serious allergic reactions. Experts emphasize that using lemon or vinegar as a marinade is insufficient to eliminate the parasite; instead, proper freezing or cooking is required. To prevent anisakis, AESAN recommends freezing fish at -15 °C or lower for at least five days.

Other causes of vomiting after eating fish include food poisoning and allergies. Scombroid poisoning occurs when bacteria convert histidine into histamine in fish like tuna or mackerel, often due to improper storage. This condition can cause nausea, vomiting, flushing, and headaches, and cooking does not eliminate the histamine. Additionally, certain fish may accumulate marine toxins, such as ciguatoxin, which can also lead to adverse reactions.