[Do you occasionally infect salmon?]
When it comes to Japanese-style salmon, everyone may think of its parasites. Parasites generally exist in aquatic animals. People who infect them, body tissues, and physiological functions may be damaged.
After eating salmon, some people will experience stomach pain, tired pain, and anal itching.
So will salmon be infected once in a while?
Raw salmon is a popular Japanese food. Salmon is rich in high-quality protein and omega-3 unsaturated fatty acids (such as DHA and EPA). Unsaturated fatty acids cause lowering of blood lipids. At the same time, DHA and EPA also affect children’s brain and nerve cell development and vision.The marginal effects of dysplasia, so eating regular amounts of salmon is of great benefit in the prevention of cardiovascular and cerebrovascular diseases in the elderly and in the development of children’s intelligence and vision.
In recent years, it has become quite popular to eat salmon raw in China, probably because people recognize the nutritional value of salmon, and it is also affected by the Japanese preference for sashimi.
Most Japanese people eat salmon in the form of sashimi or sushi. When delicious fish and spicy mustard collide in the mouth, the novel and wonderful taste is the favorite of many people.
However, from the traditional Japanese habits, salmon is not a guest at a high-end Japanese restaurant.
First, because many Japanese restaurants hold the concept that “fresh seafood in Japan’s surrounding waters is of high quality”, especially white fish with mild taste; and second, because the quality of Norwegian salmon is thawed after long-distance transportation,May be inferior to the quality requirements of high-end Japanese restaurants.
Although it is impossible to overcome the favor of high-end Japanese restaurants, salmon is still popular in general restaurants, and most people think that freezing treatment can kill parasites without causing harm to human health.
Are there any parasites in delicious raw food?
Although Japanese people do n’t have heart stalks on raw salmon, the incidence of anisakiasis, a parasite that salmon is susceptible to, is about as high as in other countries.
Food and drug regulatory agencies in the United States and the European Union have clearly stated that frozen meat sterilization before fish is sold on the market requires that the US Food and Drug Administration requires freezing for 15 hours at minus 35 ° C, or 7 days after freezing at minus 20 ° C. The EU requires thatMinus 20 ° C for more than 24 hours.
These government agencies do not approve of the public’s direct consumption of fresh fish meat, and generally recommend heating above 63 ° C to prevent infection with parasites.
Freezing may to a large extent solve the threat of parasites, but freezing has a great impact on the taste of fish meat, so the “cold freshness” preservation method is also welcomed by food companies.
The temperature of cold fresh is higher than that of frozen, and the storage period is shorter, so it is difficult to avoid transportation, and microbial contamination occurs due to improper storage conditions during the sales process.
Once improperly stored, protein- and trace-rich salmon can be considered a gentle hometown for microbial growth!
Unfortunately, common sauces such as mustard, vinegar, garlic, ginger, etc. cannot completely kill pathogenic microorganisms in sashimi.
Even using high-concentration liquor as the dipping material, it takes a certain contact time (about 10 minutes) to achieve complete sterilization, which is unlikely in daily eating.
It seems that the only way to ensure the sterilization effect is to fully heat it.