Anyone who knows a little about Japan knows that Japanese people like to eat sashimi, especially salmon fillets. Whether in sushi restaurants or in izakaya, they also eat some fish fillets with sake at home.

Fresh and delicious, rich in nutrition, the praise for sashimi is increasing, and the number of consumers is increasing accordingly. Yes, fish is rich in amino, lecithin, potassium, calcium, zinc and other trace elements, in addition to DHA, which is necessary for brain development, but is it good to eat raw?

The answer is no, the practice of eating fish raw is unscientific and will lead to human diseases. Because there are all kinds of parasites and bacteria in fish. The common parasite on salmon is heterocyst. If you eat fish with this parasite, you will generally get sick within 1-5 days after eating. Fortunately, it is also a lightweight parasite, and its survival time in human body is generally less than 3 weeks. In severe cases, abdominal pain is unbearable and there will be no serious consequences.

Among other fish, there are more liver trematodes. This parasite is mainly parasitic in freshwater fish. Although it can be seen by the naked eye, it is small and difficult to attract people's attention. When eating unprocessed fish, clonorchis enters the human body and parasitizes in the human liver and bile duct, causing chronic parasitic diseases. Loss of appetite, abdominal pain and hepatomegaly. They are all symptoms, which may even induce liver cancer. This is not as simple as a stomachache!

Besides parasites, fish also contain more bacteria, which will pollute fish during processing and transportation. Although most bacteria are harmless to people, Escherichia coli can cause food poisoning, diarrhea, abdominal pain and nausea.

Some people will question whether the seasonings such as mustard, vinegar, white wine, garlic paste or ginger dipped in sashimi have any effect on eliminating parasites and bacteria.

Just look at the medical school research. 200 1 Yanbian university medical college published the article "tolerance test of simple anisole larvae to seasonings, insecticides and traditional Chinese medicines", which mentioned that anisole could survive in vinegar 105 hours; It can survive for 7 hours in garlic juice; It can survive in ginger juice for 10 hour; In high-concentration liquor, the survival time is short, only 24 minutes. Regarding the insecticidal ability of mustard, in 2006, Ningbo CDC published "Investigation on the Infection of Heteroflagellate in the East China Sea and Study on the Larvae's Tolerance to Mustard", which also has data support: soaking in mustard solution for 55 minutes can kill Heteroflagellate!

However, it should be noted that people can't soak it for such a long time when eating it, and because of the thickness of the fish fillet itself, even if it is dipped in seasoning, it can only ensure that the surface of the fish fillet is coated, but it can't ensure that the parasite is completely killed.

Therefore, when cooking fish at home, be sure that the fish is cooked and there is no translucent sign. In addition, don't mix undercooked fish with other foods to avoid cross-contamination.

Others will object that Japanese people often eat raw salmon fillets. I don't know that most Japanese salmon are fed with pure artificial feed, and there is no fish in the food, so as to ensure that the cultured salmon will not be infected and produce parasites. Nevertheless, some people are afraid of parasites, and some even stipulate that salmon can only be eaten three times a year. However, it is hard to prevent. Japan has reported more than 65,438+04,000 cases of human heterotopic cysts, claiming to be the highest in the world. Moreover, there have been many collective food poisoning incidents of E.coli 05 17 in Japan, ranging from abdominal pain and diarrhea to hemolytic uremia and even death. This kind of E.coli is mainly transmitted through food and water. Obviously, in order to be healthy, we should choose cooked food.

In fact, it is not only sashimi, but also other unprocessed foods, such as iced watermelons sold by the roadside, and half-baked mutton kebabs. We should be vigilant. This leads to another topic, how to control parasites? Insect control should start from the source and eliminate parasites in the cradle. For example, sashimi, in the process of raising fish, is added with some drugs to deal with parasites, or frozen at MINUS 18 degrees Celsius for more than 48 hours, but this will greatly affect the taste, and nothing can be seen. It is most convenient to cook the fish after weighing. The same is true for other foods. Be careful when cooking: wash and cook!

References: Shensi Delicious Sashimi, Liu, Ruan Zanlin, Quality and Standardization, 20 15-03-25.

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Author: Zhang