Eating sushi is safe or not?

A Chicago man last month filed a lawsuit against a restaurant serving him an unripe salmon with parasitic tapeworm. Things make us think about sushi or sashimi that people choose during lunch time.

But according to food experts, sushi lovers don't need to worry about raw fish as long as sushi is prepared in accordance with the Food and Drug Administration's regulations. Chefs who prepare sushi need to treat raw fish and rice very carefully.

Common doubts

Live fish also bring many potential hazards to parasite customers. Bacteria can multiply on fresh fish, creating enzymes called histamine that cause Scombroid poisoning. Some types of fish that live in the tropics also have a natural toxin called ciguatera that causes symptoms related to nerves or the stomach and intestines.

Sushi eaters don't need to worry because sushi restaurants prepare them for each step. An essential step includes cooling fish at -4 degrees F (-20 degrees C) within 7 days , or cooling at -31 degrees F (-35 degrees C) within 15 hours, in this environment parasites will be destroyed.

Keith Schneider, a microbiologist and food testing expert at the University of Florida, said: "Wherever sushi appears, it is necessary to apply it properly because otherwise people will become infected. The parasite is the reason we have to chill live fish. '

The cases of sushi-related illnesses only account for a small amount compared to the number of people suffering from poisoning by other ingredients such as jalapeno peppers. Even in those rare cases, rice with sushi is the cause of more frequent illnesses than raw fish.

In response to LiveScience, Schneider said: 'I used to get sick when I ate sushi at a place I occasionally visited. It is a place to serve fast food, not a restaurant. I'm sure I'm infected with bacillus cereus'.

Sushi lovers don't need to worry about raw fish as long as sushi is processed in accordance with the Food and Drug Administration's regulations. (Photo: jungle-life)

Bacillus cereus bacteria can spread quickly to rice at room temperature. Sushi rice needs to be dipped in vinegar solution to reduce PH to 4.1 to kill microorganisms, making sushi safer for every daily meal.

Do not eat indiscriminate fish

Many sushi lovers are satisfied with tuna or eel, but there are also some who want to test the dangerous cuisine by eating fresh meat of a poisonous puffer fish called fugu fish.

Top fugu cooks sometimes add some poison in the fish they prepare to create a feeling of itching on the tongue when eating. However, if the fugu fish is improperly prepared, it can be fatal because the fish has a neurotic poison.

Schneider said: 'I consider it a challenge, not a delicious dish. There are people who kill themselves every year just because they try to make fugu fish and make sushi a bad reputation. '

What if processing sushi with raw meat and not raw fish? It is best to abandon that intention.

Schneider said: 'Raw chicken or beef even carries more risks.' She wants to talk about bacteria like E. coli or salmonella that cause thousands of people every year in the United States. 'That's the reason we don't have chicken sushi'.

Advice by experts to enjoy safe sushi

• To have a good meal it is best to go to a restaurant or buy sushi in the supermarket.

• If you want to prepare sushi yourself, you should buy frozen fish for sushi processing according to FDA regulations.

• Eat sushi as soon as possible, so don't let sushi in the refrigerator for more than 24 hours.

No food is completely dangerous, but we can enjoy sushi properly and properly as long as there are fish to prepare the food.