Why is Salmonella less of a risk with sushi than with the chicken or fish i boug!
Question: Why is Salmonella less of a risk with sushi than with the chicken or fish i bought from the market!?
My salmonella knowledge is limited, and i got curiouser on the subject after the tomato salmonella scare a few months ago!. I guess Im curious to the origins cause before then I though vegetables were always safe to eat uncooked!.Www@Answer-Health@Com
Answers:
Depending on the restaurant, sushi with raw fish is often made with "sushi-grade" fish, which is (assuming it's done correctly) safer than untreated fish!. This involves the process of killing parasites in the fish by freezing it for a period of time!. And yes, this means that your "fresh" fish may not be as fresh as you think it is!.
Again, some sushi/sashimi grade fish may not have been treated correctly, so take note of how clean the restaurant is before you order raw fish anywhere!.Www@Answer-Health@Com
Again, some sushi/sashimi grade fish may not have been treated correctly, so take note of how clean the restaurant is before you order raw fish anywhere!.Www@Answer-Health@Com
the risk of salmonella is less because sushi is traditionally made with FRESH fish, caught that day with little or no chance of the bacteria getting a foothold on the product!. Www@Answer-Health@Com