Doctors warned about the risks of eating raw oysters
Raw oysters are considered one of the most delicious seafood, but together with gastronomic pleasure, they can pose a serious health risk. Shellfish are capable of accumulating dangerous microorganisms, and infection in some cases can lead to serious complications. All the details are in the Izvestia article.
Infectious danger: What might be hiding in oysters
According to Marina Smirnova, gastroenterologist, infectious disease specialist of the highest category of JSC "Medicine" (Academician Roitberg clinic), the risk is primarily related to the nutritional characteristics of shellfish. Oysters filter seawater, along with which various microorganisms can accumulate. Therefore, even a high-quality product that has been stored and transported in compliance with the rules is not always completely safe.
The main threat is posed by bacteria of the genus Vibrio, including Vibrio parahaemolyticus and Vibrio vulnificus. The latter is especially dangerous for people with weakened bodies, as it can cause severe infection and lead to sepsis.
"In addition, raw oysters can be a source of norovirus, viral hepatitis A, salmonellosis, campylobacteriosis and other intestinal infections," the expert explained.
Most often, gastroenteritis develops after infection: nausea, vomiting, diarrhea, abdominal pain and fever appear.
The popular method of eating oysters with lemon or vinegar is not a protection against infection, as they do not disinfect the shellfish and do not destroy viruses and dangerous bacteria. According to the doctor, the only way to significantly reduce the risk remains heat treatment of the product.
The benefits and risks of eating oysters
Despite the possible risks, oysters have high nutritional value. According to Ekaterina Kashukh, an expert doctor at the Hemotest Laboratory, gastroenterologist, shellfish are a source of easily digestible protein, which is necessary for tissue renewal, immune system function and enzyme synthesis.
"Oysters are a good source of easily digestible protein. It is needed for almost all physiological processes, and especially for tissue renewal, enzyme synthesis, and immune maintenance. In addition, oysters contain zinc, iron, selenium, copper, vitamin B12 and omega-3 fatty acids," the specialist noted.
Ekaterina Kashukh stressed that people with chronic liver diseases, reduced immunity and other conditions in which the body copes worse with infections should be especially careful. The high-risk group also includes pregnant women, the elderly, and young children. For such patients, infection can lead to severe dehydration, bacterial entry into the blood, damage to internal organs, and other complications.
How to understand that after oysters you need the help of a doctor
It is impossible to identify an infected oyster by its smell or appearance. Even fresh food can contain dangerous microorganisms. After eating raw shellfish, it is worth paying attention to the alarming symptoms: repeated vomiting, severe diarrhea, abdominal pain, fever, chills and pronounced weakness.
Especially dangerous signs are blood in the stool, confusion, a sharp drop in blood pressure, rashes or painful skin changes.
With vibriosis, the first signs may appear within a few hours after infection. Norovirus usually manifests itself after 12-48 hours, and viral hepatitis A is capable of not giving itself away for a long time — symptoms sometimes occur only after a few weeks. Therefore, when contacting a doctor, it is important to inform about the use of raw oysters or other seafood.
Переведено сервисом «Яндекс Переводчик»
