When is it properly prepared and cooked, seafood is not only is it a good source of lean protein, it is also a good source of vitamins, minerals, and has been shown to improve cardiovascular health and joint health (Kris-Etherton et al. 2003). However, when seafood is eaten raw or partially cooked, it can cause a myriad of health issues, from mild gastroenteritis to, in extreme cases, death (Rippey 1994). With global consumption continuously on the rise, the number of seafood-borne illness outbreaks has also increased. This paper will discuss the types and causes of seafood-borne illnesses, and possible ways to help reduce the number of annual outbreaks.
Although it is unknown exactly when or where the idea of consuming raw finfish originated, most evidence points to Southeast Asia (Hu et al. 2009). In order to preserve the fish, it was salted and stored in fermented rice to prevent spoilage. When it was ready to been consumed, the rice was discarded and the fish would be eaten raw. This idea eventually migrated to Japan in the 8th century, but instead of using the rice to preserve the fish, the Jap...
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...S., & Appel, L. J. (2003). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arteriosclerosis, thrombosis, and vascular biology. 23(2): 20-30.
Ólafsdóttir, G., Westfall, K., Edvardsson, R., & Pálsson, S. (2014). Historical DNA reveals the demographic history of Atlantic cod (Gadus morhua) in medieval and early modern Iceland. Proceedings. Biological Sciences /The Royal Society. 281(1777):20132976.
Potasman, I., Paz, A., & Odeh, M. (2002). Infectious outbreaks associated with bivalve shellfish consumption: a worldwide perspective. Clinical Infectious Diseases. 35(8):921-928.
Rippey, S.R. (1994). Infectious diseases associated with molluscan shellfish consumption. Clin. Microbiol. Rev. 7:419–425.
White, J. (2011). Fishing with the ‘net: A case for an electronic intervention to increase seafood consumption. AMJ 2011. 4(12): 703-708.
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