Baku, November 2, AZERTAC About 60 percent of Australians consume raw fish or seafood, with 17 percent eating it at least weekly, prompting food safety experts to warn of the risks of foodborne illnesses and parasites, according to Xinhua.Ahead of Australian Food Safety Week, running from Nov. 7 to 14, the Food Safety Information Council released research on Monday showing that raw seafood consumption is widespread, including in dishes such as sushi, sashimi and ceviche, which can pose food safety risks, including from parasites.Council Scientific Director Julian Cox said raw fish could carry parasites and harmful bacteria, while traditional additions such as vinegar, lemon juice or salt would not reliably kill the infectious stages of parasites, destroy toxins or kill pathogens.The research found that 18 percent of respondents prepared raw fish dishes using purchased fish, while 5 percent used fish they had caught themselves. Another 4 percent bought pre-made raw fish dishes through social media vendors, who may be unregulated.Cox warned that pregnant women, the elderly and those with weaker immune systems should avoid raw fish dishes, cold cooked prawns and cold-smoked fish because of the potential risk of Listeria infection, which can be fatal.He advised consumers preparing raw fish to source it from reputable suppliers and ensure it had been appropriately handled and frozen to control parasites. Recreationally caught fish should be cooked thoroughly.The online survey was conducted among 1,239 Australians aged 18 and over from Aug. 26 to 31.