What specific bacterial risk is historically linked to outbreaks following raw freshwater fish consumption in some regions?
Answer
Group B streptococcus (GBS) infection
When discussing bacterial risks associated with raw or undercooked freshwater seafood, Group B streptococcus (GBS) infection is highlighted as a serious concern. Historical reports have specifically linked outbreaks of GBS infection following the consumption of raw freshwater fish in certain geographic areas. This bacterial threat is contrasted with Scombroid poisoning, which is linked to the failure of the cold chain in saltwater fish handling. Unlike parasitic threats which are primarily addressed through deep freezing, GBS must be neutralized through adequate thermal processing, reinforcing the general caution advised for raw freshwater consumption.
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