Can you get food poisoning from raw fish?

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Can you get food poisoning from raw fish?
Thanks for asking.
Eating raw fish like sushi and sashimi has never been more popular, whether that's eating out at a restaurant or buying from your local supermarket. The good news is that such dishes are rich in fatty acids and vitamins from the A, D and E groups, which brings a host of health benefits. But on the flip side, raw fish can also be a source of contamination. What kind of contamination? Getting food poisoning from raw fish is mostly down to improper handling and storage at seafood markets or cross-contamination. Some fish caught from polluted waters may contain toxins. It's important to know that raw fish can carry parasites. Among them is the tapeworm, a parasitic flatworm that can infect various types of fish, especially in freshwater environments. It's commonly found in fish like the perch, monkfish, pike, and even salmon. When raw or undercooked fish is consumed, these parasites can then be transmitted to humans. The larvae can develop in raw, marinated and poorly preserved fish and resemble small ribbons. Once ingested, the worm develops in the digestive tract and grows by feeding off parts of the consumed food. It can cause severe digestive disturbances, diarrhea, abdominal pain, deficiencies and fatigue. What are the other parasites that can contaminate fish? Another one to be aware of is Anisakis. It's a nematode worm that can be found in marine fish, particularly those caught in cold waters. Its larvae are translucent and invisible to the naked eye. When raw or undercooked fish harboring Anisakis larvae is consumed, it can lead to an infection known as Anisakis. Symptoms can range from mild stomach discomfort to severe abdominal pain, nausea, and vomiting. How can I avoid getting contaminated? There are only two solutions to avoid the risk of contamination, cooking or freezing your fish. Now, obviously, if you want to enjoy your fish raw, cooking isn't really an option. So you'll need to go with freezing.
The FDA food code recommends that you freeze the fish at minus four degrees Fahrenheit for seven days before preparing it to eliminate the risks. Meanwhile, European regulations require restaurants with cold storage rooms to freeze fish for 24 hours before serving it, so that the core temperature of the fish reaches minus 20 degrees Celsius. But beware, not all restaurants comply with this requirement. So look out for a non-frozen fish label. And if you see one, consider ordering another dish or even going elsewhere.
There you have it.
Now you know whether you can get food poisoning from raw fish. In under three minutes, we answer your questions and help you understand the true meaning behind the trends, concepts, and acronyms that are making headlines. Listen along and you will really know for sure.