The popular Japanese delicacy, sushi, poses several safety risks if its
ingredients especially the fish is not properly handled. The raw seafood
if not properly sourced and handled poses a threat to the health of the
human body. Also sushi chef’s aversion to wear gloves can contribute to
some potential problems. According to a registered dietician and
food-safety expert with the Food Issues Group of Los Angeles based
consultants, Jeff Nelken, only 2% of seafood is inspected federally.
The ill effects of mercury
Tuna is a major composition in sushi preparation but the level of
mercury in it is rising. However, there is no particular way of knowing
whether the tuna that you are eating has high or low level of mercury.
The reason for this is that most of the fish that people consume come
without testing. Another matter of worry is that there is no way to know
where the fish came from. In fact, there is no documentation that can
detail the time that passed between the date when the fish was netted
and when you bought and consumed it.
Mercury contamination happens when mercury mixes with water through
burning of fossil fuels. Bacteria in the water convert mercury to toxic
methyl mercury. The marine life especially, the tiny fishes absorb
methyl mercury easily, and when mercury is absorbed by large predatory
fishes like tuna, there is practically no way to remove it from its
flesh.
Mercury affects the human body and health in many ways. Researchers have
found a link between mercury exposures in pregnant women. It might
affect the foetus, which is vulnerable to contamination. Internal organs
are also affected by the presence of mercury.
Precautionary measures
The present of bacteria and parasites in raw fish, can result in
various food borne illnesses. Fish that are found in brackish or fresh
water are considered not suitable for sashimi preparation because of the
presence of parasites. Therefore, it is better to avoid the fish
varieties that are not farm-raised.
Freezing the fishes at around -20 degrees centigrade or lower kills
parasite effectively. There are some fishes for sashimi, which are
wrongly treated with carbon monoxide for making them look fresh. Try to
avoid these.
Sanitization of the cutting boards and cutlery that are used for sushi
making should be done every four hours. Hand-washing stations should be
installed in the sushi-bars.
The bad news of mercury contamination is of more concern if you have a
liking for canned tuna.
|
