Sushi has become a popular choice worldwide, but it's essential to note that while generally safe in Norway, it carries health risks, particularly for those with weak immune systems.
Hyejeong Lee, who recently completed her Ph.D., highlighted the bacterial risks in sushi, sashimi, and cold-smoked fish products, which can be concerning, especially for vulnerable populations like children and the elderly.
Sushi's Health Risks: Study Highlights Concerns About Bacteria in Raw Fish That May Spread Antibiotic Resistance
Mild Processing Does Not Halt Bacterial Growth
Lee's research, titled "Whole genome sequence analysis of Aeromonas spp. isolated from ready-to-eat seafood: antimicrobial resistance and virulence factors" published in Frontiers in Microbiology, focused on various Aeromonas bacteria types in minimally processed seafood, emphasizing the increased risk without proper antibacterial measures.
While Listeria monocytogenes is a well-recognized pathogenic bacterium linked to raw or minimally processed seafood, concerns regarding the prevalence of Aeromonas in such products have persisted among scientists.
The research involved examining commonly available fish products from the Norwegian market to identify Aeromonas bacteria. The outcomes of the study revealed that the mild processing methods applied to these fish products do not effectively inhibit the growth of Aeromonas bacteria.
While the likelihood of contracting an Aeromonas infection remains relatively low, particularly for individuals in good health, Lee's research underscores the necessity for the food industry to heighten its vigilance concerning these bacteria.
The illness caused by Aeromonas bacteria is concerning, but on a broader scale, another issue takes precedence. These bacteria in the ocean frequently engage in genetic exchange with other bacteria, and when this genetic material originates from antibiotic-resistant bacteria, it poses a significant problem.
Certain Aeromonas strains have the capacity to transmit antibiotic resistance between different bacterial types. Consuming seafood contaminated with resistant bacteria is a potential pathway for these bacteria to move from marine environments and animals to humans.
Antibiotic resistance is an escalating global concern. Although resistant bacteria do not inherently cause more illnesses than non-resistant ones, they are significantly harder to treat because many antibiotics are ineffective against them. In severe cases, no antibiotics may work at all.
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Addressing Antibiotic-Resistant Bacteria Demands Comprehensive Strategy
The primary method for addressing antibiotic-resistant bacteria is strict government regulation, according to the research team. However, individuals can also contribute by selecting raw products from countries that employ minimal antibiotics in aquaculture.
Preventative strategies encompass comprehensive monitoring, sample collection in production settings, identification of effective monitoring criteria, implementation of measures upon detecting multidrug-resistant bacteria in animal groups, vaccination, educational efforts, and global awareness campaigns within the food production industry.
Aeromonas bacteria in the sea frequently exchange genetic material with other bacterial strains, a concerning process when this genetic material originates from antibiotic-resistant bacteria. Notably, certain Aeromonas strains can transfer antibiotic resistance from one bacterial type to another.
The consumption of seafood infected with resistant bacteria represents a probable pathway for these bacteria to transition from marine ecosystems to humans, as noted by Lee.
Professor Anita Nordeng Jakobsen highlights the need for a holistic strategy to combat antibiotic-resistant bacteria, including animal and human health, food production, and the environment. Merely reducing antibiotic usage is inadequate to effectively control bacterial proliferation.
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