Vibriosis, the sushi disease: causes and symptoms

Eating raw food, especially sushi, can cause a disease called vibriosis: here everything you need to know about it.

If you love sushi, you’ve definitely heard about how dangerous eating raw fish can be. Actually, it can transmit different dangerous bacteria to human beings, causing serious illnesses, such as vibriosis.

This disease is caused by microorganisms which are very common in the sea, but are very dangerous for people. Let’s find out more about it.

What is vibriosis?

The bacteria responsible for this illness belongs to the sea microflora: its name is vibrio. There are four main types of vibrios, on of which causes cholera. Instead, the Vibrio parahaemolyticus is responsible for most of raw fish and shellfish infections.

Entering into contact with contaminated sea water or eating contaminated fish may cause vibriosis. Its symptoms manifest in the gastrointestinal tract: nausea, vomit and diarrhea are the most common ones. However, you can also experience skin reactions, such as rush or blisters.

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Vibriosis: cures

In order to cure vibriosis, often a specific antibiotic therapy is enough. Of course, you should also take medicines against vomit and diarrhea. Immune suppressed people can experience more problems, as their immune system is weaker.

People undergoing chemotherapy, those who had a transplant or people suffering from diseases which alter the immune system (for example, AIDS), risk more dangerous consequences in case of vibriosis.

In some cases, the infection can be lethal.

How to prevent raw fish vibriosis

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In order to avoid this infection, you need to pay attention to some details. First of all, it is fundamental to understand were the fish your going to eat comes from. Fish shops have all the information you need to safely store this kind of products.

For what concerns sushi restaurants and other places which sell raw fish, there are some rules they need to abide by during the product transport. Moreover, abatement is mandatory at a temperature of -20° for at least 24 hours, in order to kill all the bacteria.

Photo source: https://pixabay.com/it/dolore-addominale-dolore-cieco-2821941/, https://pixabay.com/it/tonno-salmone-giappone-1957234/

ultimo aggiornamento: 02-03-2019