Food poisoning after tuna

Tuna is in many cases packaged as canned fish and is kept for an extremely long time. However, the consumption of canned fish is not without danger. Just like mackerel or sardines, canned tuna contains a high percentage of potentially pathogenic bacteria.

At first this is no reason for concern, as fish poisoning by tuna is very rare. However, symptoms of poisoning can occur due to toxins or putrefactive bacteria after eating tuna. The typical gastrointestinal symptoms are often present.

However, tingling in the extremities and irregular heartbeat should also make you prickle, as in rare cases they may indicate poisoning. The fault in the processing of canned fish is often an overlay of the fish. An important indication of contaminated canned fish is when the can is inflated or for inexplicable reason already slightly opened.

Food poisoning after Sushi

Sushi is a common source of fish poisoning. Many types of sushi are raw fish. In Germany, the consumption of sushi is usually harmless, but the raw processing always offers an additional risk of contamination with bacterial pathogens.

Only by heating the fish completely, bacterial contamination can be prevented as far as possible. As a precautionary measure when processing raw fish and also fish in general, some rules must be observed. First of all, care should be taken to ensure that the fish is fresh and has been packed cleanly.

If the packages have already been opened, the fish should be handled with care. The condensation water should be drained from the packaging and the fish should be rinsed under cold water. It is also important not to let other food come into contact with the raw fish.

This includes washing the knife and cutting board after preparing the fish and before cutting other ingredients. At first symptoms of a fish poisoning potentially related to the consumption of sushi a doctor should be consulted. Especially in immunocompromised, very young or old persons, fish poisoning can quickly lead to weakness and circulatory problems.

The most common form of fish poisoning is caused by bacteria, which is mainly caused by improper or too long storage of the fish. This form can be prevented by always taking care to eat only fresh fish. There are various indications to help you decide whether a fish is really fresh: for safety reasons, puffer fish should not be eaten at all.

In Germany the preparation of pufferfish for consumption is prohibited. In Japan a special license is required to catch the pufferfish, to trade with it and above all to prepare it. Ciguatera pathogens can be found mainly in the Pacific Ocean on fish caught after a seaquake.

Especially in spring and after storms and earthquakes, fish consumption should be avoided in affected regions. Pregnant women should generally avoid fish consumption in these regions. The toxin is not destroyed even by heating the fish.

Botulinum toxin is mainly found in canned food, it forms in rooms without air. Deformed and bloated tins should not be eaten under any circumstances. Hygienic preparation is essential to prevent fish poisoning.

First of all, the fish packaging should be opened and the condensation water emptied. The fish should now be rinsed under running water and then dried. The kitchen worktop should be cleaned thoroughly after each use.

To prevent the transmission of bacteria, fish and vegetables should always be prepared on different kitchen boards. In general, fish should always be kept refrigerated and stored as short as possible.It should then be heated for a sufficiently long time to kill possible pathogens.

A fish should smell neutral and not “like fish”, the smell is best perceived in the area of the gills.
The skin of the animal should be moist and shiny,
There should be no discoloration.
The flesh should be elastic and firm, if you press it in one place, there should be no pressure points.
An important hint is also given by the eyes of the fish, if it is fresh they should shine and be curved outwards.
The gills of a fresh fish are red and firmly attached. If they are sticky or rather grey, the fish is already older.