Seven things to know about food poisoning from seafood

Seafood is a delicious and nutritious addition to your daily diet, but it is also vital that you fully understand the potential risks associated with consuming improperly prepared or contaminated seafood. Food poisoning from seafood can lead to serious health complications, including vibrio infection, which requires immediate attention from a medical professional. Dr.  Jason Saltiel of Atlantic Gastroenterology in Brooklyn, New York, specializes in diagnosing and treating various digestive health concerns, including gastrointestinal issues caused by foodborne illnesses. Let’s look at seven essential things you need to know about seafood-related food poisoning.

1. What causes food poisoning from seafood? Food poisoning from seafood happens when the consumption of fish or shellfish is contaminated with harmful bacteria, viruses, or parasites. Common culprits include Vibrio species, which can cause vibrio infection, and Salmonella and norovirus. Contamination may occur during harvesting, processing, or preparation.

2. Vibrio infection is a very serious medical concern. Vibrio infection is caused by consuming raw or undercooked seafood, particularly oysters. This bacterial infection often leads to symptoms including diarrhea, abdominal cramps, nausea, vomiting, fever, and, in severe cases, life-threatening complications. If you suspect that you have a vibrio infection, seek care from our team as soon as possible.

3. Symptoms can vary in severity. The symptoms of seafood-related food poisoning might vary greatly depending on the pathogen involved. Common symptoms include stomach pain, nausea, vomiting, diarrhea, and fever. In more severe cases, symptoms can escalate to dehydration, blood infections, or neurological issues.

4. Proper storage and preparation reduce risks. Store and prepare seafood properly to minimize your risk of seafood poisoning. Always refrigerate seafood at the right temperature (below 40°F) and cook it to the recommended internal temperature. Avoid eating raw or undercooked seafood unless it has been properly sourced.

5. High-risk individuals need to be extra cautious. Certain groups of our patients are at a much higher risk of severe reactions to seafood-related illnesses. These groups include pregnant women, older adults, young children, and individuals with weakened immune systems. If you fall into one of these categories, it is best to avoid raw seafood altogether.

6. Avoid seafood from questionable sources. Not all seafood suppliers adhere to safe handling and preparation practices. Make sure to only purchase your seafood from reputable sources that follow proper food safety guidelines. Avoid any purchased seafood with a strange odor, color, or texture, as these might be signs of spoilage or contamination.

7. Knowing when to contact a medical professional for assistance. If you experience severe symptoms, including persistent vomiting, bloody diarrhea, a high fever, or noticeable signs of dehydration after eating seafood, seek local medical attention promptly. For any residents of Brooklyn, New York, Dr. Shapsis can provide expert care to address your concerns.

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