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Is there any way to eat salmon without fear of parasites?
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The hygienic requirement of sashimi is to control the microbial risks, namely bacteria and parasites, which are common in our lives. There are not many countries in the world that eat raw sashimi, so there is no uniform international standard. Only a few countries, such as Australia, New Zealand, Hong Kong and Japan, have formulated corresponding hygienic standards for animal food because of serious parasite infection. 20 14 China, Shanghai and Jiangsu provinces have also issued corresponding local standards. According to the standard, this kind of animal-derived products must be continuously frozen for 24 hours below -20 degrees or for more than -36 degrees 15 hours before they can be used as food-derived products, otherwise the microbial risk is great. In addition, health is also needed during the processing and transportation of sashimi. See db 312013-2013 local food safety standards for details. At present, the hygienic qualification rate of most processing links is only 60% or even lower. So when summer comes, we should pay more attention to the health and safety of sashimi.

Salmon frozen at -36℃ ultra-low temperature meets this hygienic standard, and there is no moth, but it should be noted that it tastes best within one hour after thawing, and it has no raw food value after four hours.