Various Options For Diagnosing And Treating Hemochromatosis

Avoid Raw Fish And Shellfish

Individuals who have hemochromatosis are at an increased risk of infection, and doctors routinely recommend these patients avoid raw fish and shellfish. Both raw fish and shellfish contain several types of bacteria that can cause food poisoning and infection. Salmonella and Vibrio vulnificus are two of the major kinds of this bacteria. Foodborne infections can cause nausea, vomiting, diarrhea, and abdominal pain. Raw clams, oysters, and mussels are some of the most common foods that can cause harm. Hemochromatosis patients should cook all fish with fins to a temperature of 145 degrees Fahrenheit to reduce the risk of infection. Shellfish should be cooked until the flesh is opaque, and oysters, clams, and mussels are considered thoroughly cooked when their shells open. As a result of their increased risk of foodborne illness, patients with hemochromatosis may wish to consult their doctors about whether they can safely consume cooked fish and shellfish.

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