Raw Seafood and Food Safety: Who Should Avoid Sushi or Sashimi

Raw seafood includes dishes such as sashimi, some sushi, ceviche, raw oysters, and partially cooked shellfish. These foods can carry parasites or harmful microorganisms. A restaurant’s reputation, a fresh smell, or an attractive appearance cannot establish that raw fish is free of hazards. FDA advises people at greater risk of foodborne illness to avoid raw or undercooked fish and shellfish.

Who should take extra care?

People who are pregnant, older adults, young children, and people with weakened immune systems or certain chronic conditions can be more likely to develop severe foodborne illness. FDA’s guidance identifies raw fish and shellfish among foods these groups should avoid. If you are unsure whether a health condition or treatment changes your risk, ask your clinician what food-safety precautions apply to you.

Choose a cooked option

Cooked seafood is a practical alternative when dining out or preparing food at home. Ask how seafood is prepared if the menu description is unclear. Some dishes labeled “sushi” are made with cooked seafood or vegetables, while others contain raw fish; do not infer from the category name. At home, keep raw seafood separate from ready-to-eat foods, wash hands and surfaces, and use a food thermometer and FDA/USDA cooking guidance.

Storage and cross-contamination

Buy seafood from a source that keeps it properly refrigerated or frozen. Keep it cold on the way home, store it promptly, and use clean utensils and boards. Raw juices can contaminate cooked food, salad ingredients, or surfaces. Follow package instructions and current food-safety advice; a lemon marinade, vinegar, or spicy sauce does not reliably make raw seafood safe. Freezing requirements used in commercial seafood processing may reduce certain parasite risks, but they do not remove every foodborne hazard.

If you become ill

Foodborne illness can cause nausea, vomiting, diarrhea, abdominal pain, or fever. Contact a health professional if symptoms are severe, persistent, bloody, or occur in a higher-risk person. Seek urgent help for signs of severe dehydration or other emergency symptoms.

Sources and further reading

• People at Risk of Foodborne Illness — FDA.
• Selecting and Serving Fresh and Frozen Seafood Safely — FDA.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.