Sushi is a popular Japanese dish that has gained popularity all over the world. It is made up of bite-sized pieces of raw fish, vegetables, and rice, wrapped in seaweed, and served with soy sauce, hot mustard, or wasabi.

While sushi is delicious and healthy, especially because of its high nutritional value, it can pose various risks to human health if not prepared well, stored correctly, or eaten inappropriately.

1. Microbial Pathogens

One of the most significant risks associated with sushi is the presence of microbial pathogens such as bacteria, viruses, and parasites. Because sushi is mainly made of raw seafood, the pathogens often thrive, making it a breeding ground for them.

Some of the common pathogens found in sushi include Vibrio, Listeria, and Salmonella. These can cause infections that may result in diarrhea, vomiting, and fever or even lead to severe illnesses such as cholera and hepatitis A.

2. Mercury Poisoning

Sushi is best known for its raw fish, which is an excellent source of protein and omega-3 fatty acids. However, it’s also rich in mercury, which can have adverse effects on human health.

Fish consumption, especially those that are high in mercury, can lead to mercury poisoning. This is a condition that can affect the brain, kidneys, and nervous system, leading to neurological problems, memory loss, and weakened immune systems.

3. Allergic Reactions

Sushi can also pose a significant risk to people who are allergic to seafood. Apart from seafood, it also contains soy, wheat, and peanuts, which can cause allergic reactions in people with an intolerance to any of these ingredients.

Allergic reactions can range from mild to severe and may include symptoms such as difficulty breathing, swelling, and anaphylaxis.

4. Cross-Contamination

Cross-contamination can be a big concern in sushi restaurants. This often happens when the same chopping board or knife is used to prepare raw fish and ready-to-eat food.

As a result, this can lead to the spread of harmful pathogens from the raw fish to the other cooked foods, leading to illnesses or infections. Additionally, the use of contaminated water or ice can also be a source of cross-contamination.

5. Improper Storage and Handling

Sushi, being a raw food product, needs to be adequately stored, handled, and cooked to minimize the risks associated with consuming raw seafood.

6. Scombroid Poisoning

Scombroid poisoning is another risk associated with consuming sushi. This is a condition that occurs when certain types of fish, such as tuna, mackerel, and sardines, spoil and produce high levels of histamine.

When consumed, this can cause a range of symptoms such as flushing, itching, and hives, followed by headaches, palpitations, and difficulty breathing. In severe cases, scombroid poisoning can even lead to anaphylaxis.

7. Parasites

Raw fish used in sushi may contain various parasites such as Anisakis, which can cause gastrointestinal illnesses. These parasites mainly reside in the fish’s intestine, and when consumed, they can cause significant damage to human health.

Although uncommon, these parasites can still be a potential cause of foodborne illnesses and infections when consuming sushi.

8. Aflatoxins

Aflatoxins are toxins produced by a fungus known as Aspergillus that can grow in raw fish and peanuts. Exposure to these toxins can lead to liver cancer or even liver failure.

Although occurrences are rare, sushi made with contaminated fish can contain these toxins, making it risky to consume.

9. High Sodium Content

Sushi often contains high levels of salt, which can lead to hypertension, a condition that can cause heart disease, stroke, and kidney damage.

These high salt levels are not only present due to the soy sauce used but also because of other processed and salted ingredients that are used to make sushi, such as pickled ginger.

10. Risks Associated with Raw Rice

Rice is a staple in sushi, and when raw, it contains starch that can harbor harmful bacteria such as bacillus cereus, which can cause food poisoning when consumed.

It is essential to cook the rice well and ensure it is stored in the right temperature to prevent bacterial growth.