Is Raw Fish Safe to Eat?

JAKARTA – If you are playing TikTok and see a snippet of a critic’s viral video food Keith Lee reviews the food from a sushi restaurant, he gives high marks to the sashimi dish, rated “8.5 out of 10.”

However, quoted by EatingWell, the critic’s fans immediately noticed that the piece of sashimi he was holding seemed to be moving in the video, was it a worm or a parasite?

Whatever it was, one of Lee’s followers went to the restaurant on his recommendation and as a result, he was hospitalized after consuming sashimi that may have been contaminated.

Is Raw Fish Safe to Eat?

For centuries, raw fish has been eaten and enjoyed in various forms, such as sashimi, sushi, ceviche, oysters and tuna tartare.

However, according to the Centers for Disease Control and Prevention, consuming raw or undercooked fish or meat is risky.

Meat that is not cooked to a food-safe temperature can increase the risk of food poisoning and contracting foodborne bacteria such as Listeria, Salmonella, or E. coli and others. This is why pregnant women are advised not to consume raw fish.

Other sensitive groups include people aged 65 years or older, young children and people with weakened immune systems. They may experience more severe symptoms if they contract a foodborne illness, which can lead to hospitalization.

If, after consuming raw fish, you experience signs of food poisoning such as nausea, vomiting, diarrhea, or stomach cramps, contact a doctor immediately.

For a safer way to enjoy fish, the CDC recommends consuming fish cooked to a safe internal temperature of 145°F or until the flesh is opaque and easily separated with a fork.

For shellfish, the CDC notes that cooked shellfish should have the shells open or the flesh should be pearly white and not translucent. These food safety recommendations are relevant for all preparations because cooked, but improperly cooked fish can also be harmful.