Food safety or food hygiene is one of the most important aspects of preparing sushi, whether it happens in a restaurant or you make your own at home. Good health and safety principles are an essential part of minimizing the chance of becoming ill from food-borne diseases or parasites.
A good regimen may mean a bit of extra work on your part. However, considering it could prevent food poisoning and other illnesses, it is time well-spent.
Problems Associated With Sushi
Many diners have a vague idea that eating sushi comes with health risks. However, most of those diners probably have no idea what those risks are.
Anisakiasis is caused by eating fish infected with anisakis, a parasitic worm. Their presence in the body can lead to severe pain, bowl obstructions, and even severe allergic reactions.
A severe food-borne disease, listeriosis is caused by the listeria bacterium. Diarrhoea, fever, headache, and muscle pain are among the symptoms. Salmonellosis is caused by the salmonella bacterium. It is characterised by abdominal cramps, severe vomiting and diarrhoea, and fever.
It is best to leave taking chances to when you play slot games for real money. You should take every precaution when buying fish and preparing sushi.
Tapeworms are flat parasitic worms that can survive in humans. If you ingest their eggs, you could develop larval cysts in various organs. If you ingest larvae, they can develop into metres-long adult worms in your intestines.
Top Sushi Safety Tips
When purchasing fish for sushi, make sure you buy sushi-grade fish that has been flash frozen correctly. In order to kill parasites, fish must be frozen at -35° C for 15 hours, or at -20° C for 7 days.
Wash your hands with soap and water before handling any food and at various points during the preparation process. In addition to practising good personal hygiene, ensure that all your utensils are cleaned properly. Use sanitizer to clean countertops, kitchen boards, knives, and other equipment.
If you intend to store fish or seafood for some time before using it for sushi, make sure your freezer is cold enough to do so. When storing food items, keep raw and cooked food completely separate to avoid cross-contamination.
Kitchen cloths, sponges, and towels can be breeding grounds for all sorts of bacteria, so it is important that you properly wash and sanitize them. They should be allowed to dry thoroughly, and you should replace them regularly.
Clean the kitchen and mop the floor after preparing your sushi. Most people are happy to clean the kitchen after prep, but a large number to not necessarily mop the floor. Keeping your kitchen clean from top to bottom is an essential aspect of discouraging bacteria and pests such as cockroaches.
Take other steps to discourage insects and pests from visiting your kitchen. Ants, cockroaches, flies, mice, and rats can spread disease, especially if they can access food items. Ensure ingredients and prepared food is stored properly. Use insecticide or other methods of dealing with kitchen pests. Clean your fridge thoroughly if you notice any bad smells.