Recently, I saw a friend's circle of friends and said that I was in the hospital. Everyone expressed concern about the inquiry. From the message, I learned that this friend didn't get anything fatal, but it scared the friends in the circle of friends to death. This friend said that he had to be hospitalized for surgery because of parasites invading his internal organs. The reason for this disease is that friends usually like to eat raw fish bones. The circle friends who gasped in a gasp said that they would never dare to eat sashimi again in this life. I even went to the drugstore silently and bought a box of "albendazole", also known as "Intestinal Insect Clearing", and swallowed two pills. Pray that I won't be fooled by the dozens of sashimi dishes I have eaten in recent months. . . .

I'm almost finished, and after a pause. I decided to study the parasite problem of fish. As a result, the photos I found really made me afraid to look straight. (High energy ahead, please don't enter the timid)

These terrible parasites are likely to be infected by eating raw fish. Parasites can grow in many places in your body: intestines, internal organs, and even in your brain and eyes. If the location is not good, such as in the brain stem area, it is likely to bring life-threatening Therefore, it is really important to regularly expel insects with drugs and pay strict attention to food safety.

Since eating raw food is so dangerous, shouldn't so many hot sashimi Japanese food shops outside be popular? What should I pay attention to if I want to eat raw food? I have also done some research here to share with you:

First of all, what kind of raw materials are suitable for sashimi (we mainly explain fish).

The number of parasites in freshwater fish is much higher than that in marine fish. Therefore, freshwater fish are often not used as raw materials for sashimi in the recipes of various countries.

However, in the domestic market, there are freshwater salmon that fail to meet the quarantine standards, and the risk of eating this kind of fish raw is extremely high. That friend of mine probably got sick because of it.

Salmon is not a species of fish, but a kind of fish. There are many different genera among them: for example, salmon (Norwegian salmon), which we usually say, belongs to the genus Salmon, and this kind of fish is marine fish. However, rainbow trout is a freshwater fish in China, which belongs to Maha. Attach a link: /p/37 189383 Interested friends can see how to distinguish it. Freshwater salmon should not be challenged, so it is very important to master the resolution. However, the meat difference between the two kinds of fish is not obvious. You really need to keep your eyes open.

Among all kinds of parasites of marine fish, marine fish is the most harmful to human beings, and their ultimate host is marine mammals, such as dolphins, whales, sea lions and so on. Among them, the most notorious is anisakis. Anisakis is a nematode parasite. There are many kinds of marine fish infected by anisakis, among which edible fish are salmon, salmon, tuna, sea bass, cod, hairtail, eel, grouper, herring, red snapper and so on. In addition, squid, which is not a fish, is also one of the hosts of anisakis.

Safer is tuna (deep-sea fighter, which swims fast and has extremely low parasite infection rate. It is a raw fish licensed by FDA and can enter the customs without rapid freezing).

Secondly, we should pay attention to the safety of different treatment methods for raw fish.

Of course, the safest processing method is heating and cooking, but because it greatly changes the flavor of meat, low-temperature freezing is mainly used to kill insects.

Standard of cryogenic treatment: The US Food and Drug Administration (FDA) stipulates that fish must be frozen at minus 35 degrees 15 hours or minus 20 degrees for 7 days before eating. The EU standard is freezing at minus 20 degrees for more than 24 hours. The freezing method can effectively inhibit the incidence of anisakis disease. However, due to the extreme pursuit of "fresh taste" of fish, Japan has not stipulated the freezing method to treat fish. Therefore, Japan is one of the regions with high incidence of parasitic diseases in the world.

Therefore, from the perspective of low-temperature freezing, American standards are stricter. Moreover, as long as the raw fish imported through formal channels will have professional quarantine inspection, the safety is basically guaranteed.

Finally, how to eat sashimi is the least risky.

Many people think that mustard, ginger slices and sake can play a certain role in sterilization and insect repellent. From the tolerance test of Anopheles simpliciflorus larvae to condiments, anti-worm drugs and traditional Chinese medicines published by Yanbian University Medical College in 20001year, we found that Anopheles simpliciflorus can survive in vinegar for 105 hours, in high-concentration liquor for 24 minutes, in garlic juice for 7 hours and in ginger juice for 10 hours. As for the role of bacteria: the best bactericidal effect is liquor; However, because of its large number of bacteria, ginger not only did not play a bactericidal role, but the total number of colonies increased. Therefore, drinking high-concentration liquor has a certain effect on killing insects and sterilizing. But overall, the effect is limited.

To sum up, it is necessary to be cautious when eating raw food. If it's true love powder, don't be greedy for cheap. Buy sashimi through regular channels and quality-guaranteed restaurants. See a doctor as soon as possible if you feel unwell. In addition, remember to regularly take broad-spectrum anthelmintic drugs to repel insects to kill the insects that escape the net. Finally, I wish you all a happy and healthy meal.