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The real risk of Japanese food

  •  April 15, 2021

The real risk of Japanese food

I love a sashimi. Raw cuts of fresh fish not only appeal to the taste, but provide an aesthetic experience that complements the pleasure at the table. But the health risk is proportional - know why.

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Thanks to their ancestral menu, they live longer and have a better quality of life.

But while healthy and complete, if not prepared carefully, Japanese cuisine also poses a huge risk.

And this is not an urban legend.

This is because, among the favorite cuts for preparing raw dishes, some fish, including salmon, are intermediate hosts for a parasitic worm similar to the solitary worm.

This parasite causes an infection called diphilobotriasis, with symptoms ranging from distension and abdominal cramps to diarrhea and severe anemia.

To consume a raw fish safely, it is necessary to choose quality restaurants, which I try to do in all the destinations I visit.

Amazingly, not everyone invests in processes that ensure food safety for their customers.

And it is not just a matter of financial investment, but attention and care with the handling of the raw material.

This is because the fish must go through a freezing process at a temperature of -20ºC for 7 days or -35ºC for 15 hours, according to ANVISA - National Health Surveillance Agency.

And the risk of contamination is not restricted to parasites.

Raw meat is a food that is highly contaminated with bacteria, including E. coli and salmonella.

Cases are not frequent, but not as rare as we would like them to be.

So be careful when you venture into addresses that seem quaint and authentic.

Your adventurous taste always gives you great experiences.

But it can also leave you in a bad way.

Risk Communication and Safe Food in Post-Fukushima Japan (April 2021)