Australian survey reveals 60% eat raw fish or seafood, prompting safety warnings

by Food Safety Information Council

edited by Sadie Harley, reviewed by Andrew Zinin

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Ahead of Australian Food Safety Week, Nov. 7 to 14, 2026, with the theme "Raw food know the risk," the Food Safety Information Council has released new research showing 60% of Aussies consume raw fish or seafood, and 17% do so at least once a week.

Associate Professor Julian Cox, council scientific director, said that fish and seafood are an important part of a nutritious diet and we should be consuming two to three servings each week. But seafood can pose food safety risks. Time-temperature abuse can raise the risk of several food poisoning hazards, including bacteria like Vibrio parahaemolyticus and Vibrio vulnificus, and scombroid poisoning from fish such as tuna and mackerel (among others).

Other hazards include a range of shellfish toxins and ciguatera poisoning, associated with predatory fish such as Spanish mackerel, barracuda and grouper. Consumers should also avoid excessive intake of shark (flake) due to concerns about mercury.

But we now also know that seafood can be a risk when it comes to parasites, especially when consumed raw. Like any raw food, raw fish dishes such as sushi, sashimi and ceviche can pose food safety risks, including risks from parasites.

"Our research showed that 68% of those surveyed usually bought their raw fish dishes from a sushi bar, 40% from a cafe or restaurant and 32% premade from a supermarket or fishmonger. There are food safety rules governing the sale of raw fish dishes that you buy from a food outlet," said Cox.

"Of concern, 18% said they prepared their own raw fish dish from fish they had bought, 5% said they made dishes from fish they had caught and 4% bought premade raw fish dishes through vendors on social media such as Facebook Marketplace who could be unregulated.

"Remember that raw fish can be a higher risk, particularly for certain populations, and also be a source of infection from parasites. Traditional additions to raw fish dishes such as vinegar, lemon juice or salt will not reliably kill the infectious stages of parasites, destroy toxins or kill pathogens.

"Pregnant women, older adults and people with weaker immune systems should not eat raw fish dishes or cold cooked shrimp and cold smoked fish because of the potential risk of the food poisoning bacterium Listeria monocytogenes, which can be fatal. This applies whether the raw fish dishes are bought commercially or prepared at home. A safer alternative for these groups is to cook any fish or seafood to at least 63°C (145 degrees Fahrenheit) in the center, measured using a thermometer.

"Just because a fish looks healthy does not necessarily mean it is free of parasites or safe to eat raw. There is evidence that seafood parasitic illness is increasing around the world, although cases may be underdiagnosed or underreported in Australia. This increased consumption of raw and undercooked wild-caught fish, both marine and freshwater, may increase exposure to these parasites.

"Recreational fishers should gut and ice their fish immediately upon catching them and, to remove parasite risk, freeze before consuming.

"Symptoms of parasitic infection are wide-ranging and can include stomachache, vomiting and diarrhea, as well as allergic-type reactions such as tingling tongue, cough, a strange rash, heart palpitations or even anaphylactic shock. Symptoms can occur within six hours or up to a week after consumption. Allergic symptoms can occasionally be immediate.

Some of these symptoms may be prolonged or become chronic until the parasite is physically evicted from the body or appropriate treatment is prescribed by your doctor.

"If you want to prepare raw fish dishes yourself, follow these seven simple tips:

1. Know your source: source good-quality fish from a reputable supplier that uses the Australian Fish Names Standard so you know what type of fish you are buying. Ask whether the fish is suitable for raw consumption and has been appropriately handled and frozen to control parasites, among other hazards.
2. Recreational catch: gut and ice your fish immediately upon catching them and, to remove parasite risk, freeze before consuming.
3. Freeze it: freezing the fish for a minimum of seven days at minus 20°C (minus 4 degrees Fahrenheit) (longer for large fish) will kill parasites. It's important to know from your retailer if the fish you are purchasing has been frozen and for how long. Remember that freezing may not kill food poisoning bacteria or viruses or prevent allergic reactions from parasites.
4. Wash your hands: before and after preparing the raw fish, wash your hands with soap and water for 20 seconds and dry thoroughly.
5. Wash your tools: make sure all utensils and cutting boards are thoroughly washed in warm, soapy water and dried. Take particular care to scrupulously clean bamboo rolling mats for sushi; they should be scrubbed using a brush with soap under hot water to remove any food residue and left to dry thoroughly.
6. Cool rice quickly: remember that sushi rice can also be a food poisoning risk as toxins can form if it cools slowly. Follow sushi recipes carefully, especially the amount of vinegar to be added, and once cooked, divide the rice into small containers, cover and cool in the fridge. This is one of the most important food safety issues for sushi.
7. Follow the food safety rules for all ingredients: while seafood and rice are major considerations, other ingredients in dishes like sushi can also become hazardous if not handled and prepared carefully.

"Finally, we should all eat more fish, and both raw and cooked seafoods are a great way of including more omega-3 and omega-6 in our diet," Cox concluded.

Key medical concepts

Food PoisoningsListeria monocytogenes

Clinical categories

Preventive medicineCommon illnesses & PreventionInfectious diseasesFamily medicineNutrition & Healthy eatingHealthy living Provided by Food Safety Information Council Who's behind this story?

Sadie Harley

BSc Life Sciences & Ecology. Microbiology lab background with pharmaceutical news experience in oil, gas, and renewable industries. Full profile →

Andrew Zinin

Master's in physics with research experience. Long-time science news enthusiast. Plays key role in Science X's editorial success. Full profile →

Citation: Australian survey reveals 60% eat raw fish or seafood, prompting safety warnings (2026, November 2) retrieved 2 November 2026 from https://medicalxpress.com/news/2026-11-australian-survey-reveals-raw-fish.html This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.