Sushi flounder infected with parasites: 18 elderly people suffer food poisoning in Japan
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Sushi flounder infected with parasites: 18 elderly people suffer food poisoning in Japan
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Sushi flounder infected with parasites: 18 elderly people suffer food poisoning in Japan
According to the Tokyo Metropolitan Government, a total of 18 people (17 residents and 1 facility staff member) in a nursing home in the Itabashi ward experienced symptoms such as diarrhea and vomiting on March 28 and 29.
During the investigation by the public health center, a parasite called Kudoa was found in the sushi flounder served for lunch, and it was identified as the cause of the food poisoning. Kudoa is a parasite that lives in the muscle of flounder and can cause symptoms such as diarrhea and vomiting a few hours after eating. It is about 0.01 millimeters in size and cannot be seen with the naked eye. All 18 people who reported symptoms had mild symptoms and have since recovered.
Why can’t human hygiene kill parasites in fish?
Human hygiene practices typically cannot kill parasites in fish because parasites in fish, such as Kudoa, are located inside the fish’s muscle tissues, where they are protected from external factors like cleaning or cooking. Even thorough cooking may not always kill certain parasites if the fish is not cooked at a high enough temperature or for a sufficient amount of time.
Additionally, some parasites can survive freezing temperatures, so freezing fish may not always eliminate the risk of parasite transmission. To reduce the risk of parasitic infections from fish, it’s important to ensure that fish is sourced from reputable suppliers and properly cooked to recommended temperatures.
How to prevent parasitic infection in sashimi and Shushi?
To prevent parasitic infections from sashimi and sushi, you can follow these guidelines:
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Purchase from reputable sources: Buy fish from reputable suppliers who follow proper food safety practices.
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Freezing: Freezing fish at temperatures of -4°F (-20°C) or below for at least 7 days can kill parasites. This is especially important for fish that will be consumed raw or undercooked.
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Freshness: Choose fresh fish for sashimi and sushi. Fresh fish should have a mild ocean smell and firm flesh.
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Storage: Store fish properly at low temperatures to prevent the growth of parasites and bacteria. Refrigerate fish promptly after purchase and consume it within a short period.
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Cleanliness: Practice good hygiene when handling fish and preparing sashimi and sushi. Wash hands thoroughly with soap and water before and after handling raw fish.
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Cooking: If you’re concerned about parasites, consider cooking fish thoroughly to kill any parasites that may be present.
Following these guidelines can help reduce the risk of parasitic infections from consuming sashimi and sushi.
Sushi flounder infected with parasites: 18 elderly people suffer food poisoning in Japan
(source:internet, reference only)
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Important Note: The information provided is for informational purposes only and should not be considered as medical advice.
