Eating live animals Eating live animals Eating live animals is the practice of humans eating animals that are still alive. It is a traditional practice in many Asian food cultures. Eating live animals, or parts of live animals, may be unlawful in certain jurisdictions under animal cruelty laws. Religious prohibitions on the eating of live animals by humans are also present in various world religions. Animals are also eaten alive for shock value. In Japan, Ikizukuri ("prepared alive") is the preparation of sashimi ("pierced food") made from live seafood. The most popular sea animal used in ikizukuri is fish but octopus is the
Vibrio but can also infect open wounds and cause septicemia. They can be carried by numerous marine animals, such as crabs or prawns, and have been known to cause fatal infections in humans during exposure. Pathogenic "Vibrio" species include "V. cholerae" (the causative agent of cholera), "V. parahaemolyticus", and "V. vulnificus." "V. cholerae" is generally transmitted by contaminated water. Pathogenic "Vibrio" species can cause foodborne illness (infection), usually associated with eating undercooked seafood. The pathogenic features can be linked to quorum sensing where bacteria are able to express their virulence factor via their signalling molecules. "V. vulnificus" outbreaks commonly occur in