How can I avoid food poisoning from sushi?

The growing popularity of sushi caused some concerns about its health benefits. Like any other food, there is a risk of food poisoning from sushi, if the ingredients are old, are not cooled or not arranged according to food and safety regulations. Always make sure you consume sushi from a trusted source and the busier the trade, the more likely the food is fresh.

In order to prevent food poisoning from sushi, it is essential that the preparation area and devices used are clean, especially because the process involves handling raw foods. In sushi bars, each display box must have a door to protect food from contamination and ensure the right temperature. The popular Sushi consumption involves picking up the boards from the transport system in which all plates should be covered.

The greatest cause of food poisoning from sushi comes from the fact that raw fish is the main ingredient. Anisakiasis is the name of the condition caused by ladIn the bite or nematodes that are sometimes present in raw fish. People are infected when they eat raw or insufficiently cooked fish that were hosts for rounders. Anisacid larvae penetrate into the stomach and intestinal mucosa, which causes acute symptoms of food poisoning such as severe abdominal pain, nausea and vomiting.

The only way to prevent accidental ingestion of anisacid larvae is to eat fish that have been cooked or frozen at recommended temperatures that kill the larvae. When ordering sushi in any restaurant that does not use fish that was first frozen. The incidence of food poisoning from sushi is higher in areas where raw fish are consumed more often, such as Japan and Netherlands.

It has been found that many fish, especially tuna and salmon that are used in sushi production, contain the levels of pollutants such as Mercury significantly higher than the recommended limits. However, this applies only to the fish that has been deposited, and normally does not apply to agricultural fish. For this reason, it is important to be aware of where the fish comes from.

Another component in sushi is acidified rice. Rice corded to the recommended level using rice vinegar helps to prevent the growth of pathogenic bacteria. However, there are cases where rice has not been acidified to a suitable level, and if it was kept at a room temperature for more than a few hours, this could also lead to problems such as food poisoning.

To prevent sushi food poisoning, it is necessary to know the process of its production and the sources of used components. Restaurants and sushi bars should be clean to the sterility point due to the fact that under food safety regulations, raw foods should be properly processed. Anyone who prepares sushi domained instructions.