| If these animals are eaten raw after "it has been frozen at -18’C for a minimum period of 14 days". AKA "sashimi quality" Otherwise you are risking serious illness. From either pathogens of marine origin or later handling. Crab: parasitic flukes (liver flukes and lung flukes), roundworms (e.g. Angiostrongylus cantonensis) and tapeworms (e.g. Diphyllobothrium spp.). Viruses: norovirus and Vibrio parahaemolyticus. Lobsters: Vibrio parahaemolyticus, Vibrio vulnificus, Vibrio cholera. Shrimp and Squid: many of the same. Sources: - https://seafoodbysykes.com/guide-to-eating-squid/ - https://www.cfs.gov.hk/english/multimedia/multimedia_pub/mul... - https://www.vinmec.com/eng/article/is-it-safe-to-eat-raw-shr... - https://www.nationthailand.com/in-focus/40012224 |