It is almost well known that Japanese people like to eat sashimi. However, Japan has always been a country with a high incidence of parasitic diseases, and I am afraid not many people know about it. This is mainly because most reports about Japanese parasitic diseases can't reach China. Even if there are a few reports, they may not attract attention. After all, China people still pay more attention to news reports related to themselves.

Of course, it's not just Japan. As long as you like to eat raw seafood and don't pay attention to scientific treatment, anyone anywhere may be infected with parasitic diseases.

Some people mistakenly think that the way of eating sashimi in Japan is more conducive to killing parasites, such as dipping in green mustard and drinking sake. In fact, green mustard can produce a strong pungent sensation to people, but it has little effect on killing parasites. Although some experiments show that it has a certain bactericidal effect, sashimi should be treated in a certain concentration of mustard for 90~ 120 minutes before it can play a bactericidal role, which I am afraid most people can't do. Sterilization conditions are still so difficult to achieve, let alone the role of killing parasites. In addition, eating drunken shrimps and crabs made with wine may also be infected with parasitic diseases, so the role of sake is not worth mentioning.

In order to maintain the taste and edible value of sashimi, the internationally accepted method is freezing. According to American regulations, raw marine fish must be frozen at -35℃ 15 hours or at -20℃ for 7 days before they can be eaten. The regulation of EU in this respect is that raw marine fish should be frozen at -20℃ for more than 24 hours.

It can be seen that the freezing requirements of raw seafood are very strict. If the freezing time and temperature can't meet the requirements, it will be placed at room temperature for a long time after thawing, or it will be polluted during circulation, transportation and processing. Eating sashimi made from this marine fish will greatly increase the probability of human infection with parasitic diseases.

There are no hard and fast rules in this respect in our country. It is entirely up to the merchants to handle raw ingredients. If the merchants do not handle the ingredients carefully, eating this sashimi may be infected with parasitic diseases.

Relevant data published in China show that the infection rate of food-borne parasitic diseases is on the rise in China. It can be said that this has something to do with some people blindly imitating foreign eating habits and pursuing raw food dishes.

I have to say that our ancestors were still very wise. Although the major cuisines in China have their own characteristics, most dishes are cooked food. Besides freezing, the best way to prevent parasitic diseases is high temperature. If we don't have good conditions to freeze now, let's try to pursue high temperature cooking.