What are the risks associated with eating raw seafood?

Eating raw seafood does pose significant risks primarily due to the potential for exposure to parasites and harmful bacteria. Seafood, when not cooked adequately, can harbor a variety of pathogens that may lead to foodborne illnesses. Certain parasites, such as those found in fish and shellfish, can survive the cold temperatures of refrigeration, and cooking is often necessary to eliminate these risks. Additionally, raw seafood can contain harmful bacteria, including Vibrio and Salmonella, which can cause serious gastrointestinal distress and other health issues.

This option highlights the key health concern with raw seafood consumption, focusing on the actual threat posed by these pathogens, which is crucial for maintaining food safety. The other provided options suggest benefits or avoidance of risks that do not align with the realities of consuming raw seafood.