Rare seafood – Fish salad: Specialties to note
Hot weather makes beach resorts the choice of many families on April 30 – May 1.
According to Dr. Le Van Thieu, Department of General Infections, Central Tropical Diseases Hospital, during the festival season, restaurants are often crowded, so food hygiene and safety issues in the preliminary processing of ingredients, as well as the processing stage. Variables are usually not guaranteed.
This has the potential for bacteria from the environment to mix into the food or bacteria already present in the food that have not been completely destroyed because of not being cooked thoroughly.
Be careful when eating seafood to protect your health (Photo: Getty).
This expert emphasized that parties should limit raw and undercooked seafood because this is a food group with a high risk of infection.
One of the most familiar pathogenic bacteria is Vibrio cholerae, which causes cholera. People with cholera have clinical symptoms of diarrhea and vomiting many times, quickly leading to dehydration and loss of electrolytes.
If not treated promptly, it will progress to cardiovascular collapse, exhaustion and death.
“We have a high risk of cholera infection when eating raw seafood such as raw oysters, fish salad, squid salad… or seafood that is not processed properly,” Dr. Thieu analyzed.
Besides, even cooked seafood should be eaten soon after processing, because it will quickly be invaded and developed by outside bacteria.
Some types of seafood such as mackerel and tuna, if infected with bacteria, will turn the fish meat into Histamine poison, which if eaten will cause red skin, hot flashes, headaches, difficulty breathing…
Besides seafood, river/lake fish salad is also a favorite dish in hot weather. Liver fluke is a very dangerous parasite that can be hidden in this dish.