In recent years, the living standards of China residents have been continuously improved, and various ingredients and new cooking methods have continuously enriched people's lives. For a long time, we have a preference for cooked food, so sashimi has attracted many people's attention. For this cold meat diet, some friends are worried that they will be infected with parasites such as roundworms after eating, and it is necessary to ban eating. However, is this worry really necessary? This paper will analyze whether sashimi may carry parasites from three aspects: the source, storage and eating methods, and what preventive measures we should take.

First of all, the growth environment of fish determines the risk of parasites in its body. In fact, all fish growing in the environment are at risk of carrying parasites, because the secretions of mammals in water can provide a certain growth environment for parasites. These parasites are attached to other organisms and may be eaten by fish, which in turn makes fish carry parasites. Therefore, in the deep-sea environment, although the salt content of seawater is relatively high and the environment is relatively clean, it does not make the probability of fish growing in the deep sea carrying parasites lower than that of fish in fresh water.

Secondly, in the process of fish preservation, ultra-low temperature can eliminate parasites. As we all know, many sashimi we eat are not eaten immediately after being treated with live fish. In the process of transportation and storage, ultra-low temperature technology is different from traditional cognitive freezing. It reduces the taste loss of fish after quick freezing, inhibits the growth of some bacteria and even kills some bacteria and parasites. Therefore, sashimi preserved at ultra-low temperature is less likely to contain parasites than fresh sashimi.

Finally, the insecticidal effect of sashimi "partners" such as mustard sauce and vinegar is not satisfactory. Although both of them can kill parasites in the laboratory, the experimental conditions used are high concentration mustard and high concentration vinegar, and the sashimi with parasites is soaked for a long time. However, it is difficult for us to soak sashimi in high concentration seasoning for a long time before eating. So this can't achieve the purpose of eliminating parasites well.

For friends who like sashimi, especially those with weak immunity, you can try to buy sashimi in regular channels, and pay attention to check whether the merchants have the inspection and quarantine certificate of entry goods to ensure the safety of sashimi as much as possible. Reducing the frequency of eating sashimi can also reduce the risk of infection with parasites.

To sum up, eating sashimi has the risk of infection with parasites, so we should try our best to ensure the quality of food and reduce the frequency of eating.

This paper was scientifically proofread by Ruan, director of the business department of Kexin Food and Nutrition Information Exchange Center.