What are the dangers of sushi and steak tartare? A doctor's insights.

Along with food, dangerous bacteria can enter the body, including Campylobacter, Salmonella, Clostridia, E. coli, Listeria, and others.

“The most common diarrheal diseases are indeed associated with the consumption of unsafe food. As for raw fish and seafood – they can be sources of toxins such as mercury or contain bacteria that can only be eliminated with adequate heat treatment,” explained the medical professional.

Furthermore, meat and fish that have not undergone necessary thermal processing can "reward" individuals with helminth larvae or Hepatitis A virus. To avoid infection, it is essential to cook meat thoroughly. For small cuts of beef, veal, lamb, and pork, the temperature should be at least 63°C. A whole piece of meat weighing one and a half to two kilograms should be cooked at 180°C for at least two hours. The same conditions apply to poultry.

“In turn, fish should be cooked at a temperature of at least 63°C until the flesh becomes opaque. Ground meat should be heated to 71°C. Additionally, to prevent cross-contamination with other products, such as bread or vegetables, it is important to use separate cutting boards for meat and fish,” recommended the specialist.