Some people avoid eating seafood because they're worried that fish, shrimp, lobster, clams and the like are more likely to carry food-borne illnesses than other meat. However, before you abstain from food from the sea, take a closer look at the facts.
The Raw Facts
Different types of meats are consumed many different ways and that is mostly due to the risk of contracting a food-borne illness from each type of meat. Poultry should only be ingested after thoroughly cooking the meat because it has a high rate of bacteria. Other meat, such as beef, is generally cooked at least somewhat because it too can carry bacteria that cooking helps burn off. Seafood, on the other hand, is often eaten raw. (Just think of sushi and oysters.) This is because it is among the least likely type of meat to carry bacteria, largely because it's less processed.
Safe Fish and Shellfish
That's not to say that seafood is completely safe. It can be contaminated by bacteria during processing and even during harvesting. Coastal water fish are the most likely types of fish to carry food-borne illnesses, while ocean fish are generally safer. You can decrease your chances of getting an illness by cooking the fish or shellfish rather than eating it raw.
Seafood is, for the most part, less likely to cause sickness than meat or poultry, especially when comparing all three meats uncooked. Nevertheless, food from the sea is still susceptible to illness-causing bacteria, so watch your intake, especially when pregnant or if you know you have a weak digestive or immune system.
