Here's a breakdown:
* Parasites: Some fish can harbor parasites that can cause illness in humans. These parasites can be killed by proper cooking, but raw or undercooked fish can be dangerous.
* Bacteria: Fish can be contaminated with bacteria like Salmonella, Vibrio, and Listeria. These bacteria can cause food poisoning, with symptoms ranging from mild to severe.
Here are some specific examples:
* Scombroid poisoning: Caused by bacteria that break down histamine in fish, resulting in symptoms like headache, flushing, and nausea.
* Vibrio vulnificus: A bacteria commonly found in raw oysters, which can cause serious infections in individuals with weakened immune systems.
* Anisakis: A type of roundworm that can be found in raw fish and can cause abdominal pain, vomiting, and diarrhea.
It's important to remember that all fish should be handled and prepared with care, and that proper cooking is crucial to killing harmful bacteria and parasites.
Here are some safety tips for handling and preparing raw fish:
* Wash your hands thoroughly before and after handling raw fish.
* Wash all surfaces, utensils, and cutting boards that have come into contact with raw fish with hot soapy water.
* Don't cross-contaminate cooked food with raw fish.
* Cook fish to the proper internal temperature: This varies depending on the type of fish, but in general, it should be cooked to an internal temperature of 145°F (63°C) for at least 15 seconds.
* Avoid eating raw or undercooked fish if you are pregnant, have a weakened immune system, or are elderly.
Following these tips can help reduce your risk of foodborne illness from consuming raw or undercooked fish.