Australia is alert to tuna freshened with Carbon Monoxide

Fish products are sold at seafood restaurants and sushi restaurants throughout Australia that can contain many parasites, frozen for up to 2 years and renewed with deadly Carbon Monoxide gas.

The concept of Sushi is a healthy, vitamin-rich food that is at risk of being 'blown' in Australia with over 110 million servings of sushi and sashimi each year, after many food agencies in the country found raw fish sprayed. Deadly gas or contains a dozen parasites.

A fisherman who caught long-tail goldfish - the ingredient commonly used in sushi and sashimi production in Australia - found eight parasitic worms in a fish last month.

Alan Lymbery of Freshwater Fish Group shares with Daily Mail Australia that fish with many nematodes or nematodes can easily penetrate into the human body if eaten raw. However, we often cannot detect these parasites until they destroy their bodies.

More importantly, recently, according to the Australian Food Standards Agency, spraying Carbon Monoxide into fish is illegal. However, the Australian Ministry of Agriculture and Resources shared with the Daily Mail Australia on May 29 that there was evidence that there was a shipment that appeared to be in violation.

'There is evidence that imported tuna is being treated with Carbon Monoxide to change the color of the fish meat. The ministry is proposing to enforce this ban on the border at the end of the year. A notice of food imports is expected to be issued in June with detailed requests for inspection of imported tuna products, ' a spokesman for the Australian Ministry of Agriculture and Resources said. .

Since November 2016, the ministry has announced 'it has been alleged that some fish suppliers are using Carbon Monoxide in fish processing' and said consumers may be cheated when buying. Toxic tuna spray.

However, some cases of exemptions from prohibiting Carbon Monoxide have become a "gap" for foreign tuna exporters to circumvent the law. Most notably, when Carbon Monoxide appears in fish meat because smoke is used during processing, it is considered not to be illegal.

'It is allowed to use Carbon Monoxite as a processing aid in the production of any food, except when used to change the color of fish meat. This ban does not apply to Carbon Monoxide gas naturally appearing in smoke. And there is currently no evidence of food safety concerns with the use of smoke in fish processing , ' said Australian Food Standards Agency spokesman New Zealand.

Meanwhile, lobbying groups have denied the affirmation and called for a ban to change and tighten.'Carbon Monoxide creates fresh colors that can last for a considerable amount of time and often exceed the actual shelf life of fish meat. This raises concerns about whether the shelf life of fish can be determined through indicators that can be changed, such as color and can confuse consumers ', Cathy Webb, Standard Manager at Seafood New Zealand, share.

The effect of Carbon Monoxide?

Tuna is brown before processing.

The fish flesh turns bright red as recently caught after processing.

Carbon monoxide is an odorless, tasteless gas, when spraying on tuna can help fish turn from brown to fresh pink as recently caught - an important quality attribute in consumer decisions.

Carbon monoxide is most commonly used with tuna, but some types of fish similar to prawn pompano and tilapia are also treated as such.

Carbon Monoxide refreshes fish by forming Carboxymyoglobin in fish meat that changes the color of fish flesh. Carboxymyoglobin is relatively stable during frozen storage and is not affected by decomposition bacteria. It may exceed the actual expiry date of the fish.

This makes carbon Monoxide treatment possible to get poor quality fish into the pockets of consumers and increase the risk of histamine poisoning when histamine in tuna will increase when treated with Carbon Monoxide.