Doctor reveals disgusting risks of eating sushi as Hawaii tourist catches BRAIN WORMS
Doctors are warning about the potential health risks tied to eating sushi, coming on the heels of a parasitic brain infection diagnosed in a tourist in Hawaii.
If not flash-frozen properly, raw fish can be a source of bacteria and parasites that cause food poisoning-like effects – severe nausea, vomiting, and diarrhea.
Overall, the chance of getting sick from eating sushi in US restaurants is low, thanks to FDA regulations that require fish intended to be consumed raw or undercooked to be frozen first to kill parasites.
However, parasitic infections from consuming raw fish are more common outside the US due to differences in food safety and cultural practices.
The tourist diagnosed with a parasitic infection caused by the rat lungworm traveled from New England to Thailand, Japan, and Hawaii. It’s not clear whether she was sickened after eating raw fish, snails, or produce, all of which can harbor the parasite.
Parasites are not the only concern when it comes to ordering sushi, particularly when outside of the US. Raw or undercooked fish can also harbor listeria, vibrio, or salmonella.
Fish naturally carry parasites, but freezing kills them. If sushi-grade fish isn’t frozen properly, handled unsafely, or thawed incorrectly, parasites may still be present
It’s not clear how many Americans get sick from eating sushi every year. Many don’t seek medical care because the issue generally resolves on its own. But overall, 48 million Americans get food poisoning every year, and of those, 128,000 are hospitalized.
Dr Brian Labus, an epidemiologist at the University of Nevada, Las Vegas, told DailyMail.com: ‘We’re really talking about just rare occurrences. But no food preparation is perfectly foolproof. Things can always go wrong.’
Many fish naturally harbor parasites that are killed when frozen. However, if sushi-grade fish is not frozen at -4 degrees for 7 days or -31 degrees for 15 hours, if it is prepared in unsanitary conditions, or if it is thawed improperly, parasites can find their way in.
Rat lungworms are more commonly found in slugs and snails and on the produce they come in contact with than on raw fish.
Anisakis worms are commonly found on fish and can cause anisakiasis. The worms can invade the stomach wall or intestines and cause severe gastrointestinal pain, nausea, and vomiting.
Some people suffer digestive bleeding, bowel obstruction, and inflammation in the inner wall of the abdomen.
Japan, where sushi is king, sees about 3,000 cases of anisakiasis annually.
Dr Labus said: ‘You’re going to find it in places where some of the fish is easier to get. Different kinds of fish have different types; it really depends on which kind of fish you eat and where it comes from.
‘So, if you’re far from the ocean, you probably don’t have the same fish options as if you’re on an island that has access to fresh seafood.
Wild salmon from the Pacific Ocean is more likely to carry anisakis or tapeworms compared to farmed salmon, for example.
And in landlocked areas such as the Midwest U.S. or Central Europe, fish options are often limited to frozen or shipped seafood. While this might seem less ‘fresh,’ the extra layer of freezing actually reduces the risk of parasites, making it safer for raw consumption in dishes like sushi.
Sushi fish isn’t just served as-is—it’s deep frozen after being caught, which kills parasites. This process makes sushi safe to eat, and if it weren’t, it wouldn’t be legally sold
Dr Labus added: ‘The thing to keep in mind with with the raw fish that we use in sushi, is it’s not like we do nothing to it. When we catch fish, we super deep freeze it, and that kills parasites.
‘So even though you’re eating uncooked fish, that deep freezing kills the parasites in it, and that’s why sushi is safe. If it were an unsafe food item, no place would be allowed to prepare it and sell it.’
The woman hospitalized in Hawaii developed a rare type of meningitis – inflammation of the protective layers around the brain and spinal cord – after returning from a three-week trip to Thailand, Japan, and Hawaii.
At first, doctors thought she had a nerve disorder, but her exam ruled it out. Other possible causes, like a reaction to medication, were also dismissed.
As her symptoms worsened, tests showed she had a parasitic infection likely caused by eating food contaminated with snail or slug slime. After six days in the hospital, she recovered and was sent home.
It’s not clear how exactly she contracted the worms, but she predominantly dined on street foods and sushi while abroad.
Listeriosis caused by listeria can also occur, especially if the fish is processed or stored in unsanitary conditions.
And Vibrio bacteria can naturally contaminate seafood, particularly shellfish. While the Vibrio parahaemolyticus bacteria causes gastrointestinal illness, Vibrio vulnificus can cause bloodstream infections, skin infections, swelling, and septic shock.
While most Vibrio infections are mild, some species (like Vibrio vulnificus) can cause severe, life-threatening infections, especially in people with weakened immune systems, liver disease, or diabetes.
Research suggests that parasitic worms are becoming more common. A 2020 study found that the number of Anisakis worms in raw or undercooked seafood has increased over 280 times in the past 40 years.
The rise in Anisakis parasites may signal a healthier marine ecosystem, but it also threatens vulnerable species, as marine mammals spread the parasite through their feces. Experts stressed the importance of public health awareness, as freezing or cooking seafood prevents human infection.
