Those who love sushi know that their consumption poses a risk of food poisoning. So here are the types of sushi you can order at a Japanese restaurant to limit the risk.
Do you like sushi? Sushi unfortunately means raw fish and therefore risks food poisoning. Yes, raw fish is an ideal place for bacteria to multiply, which is why pregnant women cannot eat sushi. However, it is possible to order sushi at a Japanese restaurant, which limits the risk.
To help us see more clearly HuffPost researched by talking to experts to find out exactly which types of raw fish pose the greatest risk of food poisoning and which are safe to eat.
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This type of sushi poses the greatest risk of food poisoning
According to Sam Martin, senior director and food safety expert at Microbac Laboratories, the amount of bacteria on raw fish depends primarily on how the fish was. raised and stored, rather than the species of fish you eat. “The most common bacteria associated with raw fish are Listeria monocytogenes, Vibrio and Salmonella. Keeping fish at a temperature below 4°C will delay the spread of any bacteria of concern”, explains the expert.
You should therefore ask the restaurant how the fish was raised and stored, but you are unlikely to get a reliable answer. In the absence of this information, Sam Martin therefore advises not to eat raw salmon. In addition, salmon poses a higher risk of parasites than other fish. In fact, in recent years an increase in the number of salmon carriers tapeworm was observed. The risk of infection is highest when eating raw or undercooked salmon, such as that found in sushi. Raw salmon can also carry bacteria such as salmonella, Vibrio vulnificus and E. coli. Tuna also poses a risk when served raw, but is less likely to contain parasites than salmon.
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The safest type of sushi
To avoid any risk of food poisoning, it is best to choose cooked sushi. You can order tempura prawns, crab or cooked salmon makis. “Cooking is the only sure way to reduce the likelihood of foodborne illness from bacteria, parasites and viruses,” explains the expert. But that’s not all. You can also choose vegetarian sushi with tofu or simply avocado and cucumber.
“To destroy parasites, the fish must have been frozen at -20°C and stored for seven days,” says Sam Martin. “When the fish is thawed, it should be shiny and translucent with no slime or discoloration – if it smells sour or fishy, it should not be eaten.”
Agathe is passionate about women’s news and has been deciphering the latest trends for aufeminin since 2022. Her favorite areas? Advice on psychology, nutrition and well-being, without forgetting the tips…
