Can eating a small amount of salmon get parasites?

Nowadays, more and more people like to eat salmon because of the good taste of salmon and the low fat content of salmon. Some people choose to eat salmon raw when they eat it, as some people say that salmon is very tasty when eaten raw, especially for some authentic Japanese dishes, salmon is eaten raw. But there are also many people who say that salmon has parasites in it.

The parasite content of salmon depends on two factors.

1. The living environment. If you want to know whether salmon has parasites, you first need to see if the salmon itself has parasites, salmon live in different places, so the parasite content in the salmon itself is different, there will be more and less. In addition, there are some processing techniques for eating salmon raw, and different processing methods will also lead to a lot of parasites in raw salmon.

2. Processing methods. If the salmon is not handled properly, the content of anisakis will be more, and if the human body eats less, it may only cause allergies, but if you eat a lot of content, it is likely to lead to food poisoning. Therefore, to see whether there are parasites in the salmon, it is necessary to look at the treatment method of the salmon itself, and the proper treatment method can kill the parasite, but improper treatment will affect the increase in the parasite content in the salmon.

In the European Union, salmon must be stored at minus 20 degrees Celsius and can only be eaten raw for more than 24 hours, but in the United States, it is recommended to store salmon at minus 20 degrees for more than seven days, or minus 35 degrees for more than 15 hours before eating raw salmon, and the standards for eating raw salmon are different in different countries. In general, however, these methods are methods of freezing parasites to death using low temperatures.

Although it is said that the method of heating salmon can kill the parasites most quickly, some people like to eat salmon raw, and at this time, it needs to reach a certain storage temperature before it can be eaten raw, otherwise there are parasites.

Generally, people go to restaurants where salmon is eaten raw to a certain extent, for example, it will be stored at a low temperature for a certain time, and then some ginger, garlic and other sterilized ingredients will be used to sterilize before cooking, basically speaking, the content of parasites is relatively low, so everyone can also try to rest assured when eating raw salmon. If you really don't feel safe about raw salmon, you can heat it up and eat it, as the heat can kill both parasites and bacteria.

It's unlikely, but it's dangerous.

It is recommended to freeze it at a low temperature before eating.

The analysis is as follows: Salmon in the wild has parasites. Therefore, eating sashimi can lead to the risk of parasitic diseases, and Japan is a country with a high incidence of parasitic diseases among developed countries. However, in real life, we don't just eat wild salmon raw.

Freezing salmon at low temperature before eating can kill parasites. Usually, it can be frozen for about 24 hours at a low temperature of about minus 30 degrees Celsius, which is enough to kill parasites.

In addition, farmed salmon is generally dewormed, so it is generally free of parasites (although there may be residues of antibiotic drugs).

Salmon needs to be frozen to about minus 30 degrees Celsius to destroy parasites, so if you don't handle it properly, parasites may grow.

The U.S. and European Union food and drug administrations have made clear regulations on the freezing and deworming of fish before it is marketed, with the U.S. Food and Drug Administration requiring freezing at minus 35 for 15 hours or freezing at minus 20 for 7 days before consumption, and the EU requiring freezing at minus 20 for more than 24 hours. These ** organizations do not approve of the direct consumption of fresh fish and meat by the public, and generally recommend heating it to above 63 to avoid parasite infection.

Freezing may be able to solve the threat of parasites to a large extent, but freezing can greatly affect the taste of fish, so the preservation method of "cold fresh" is also popular with food companies. The temperature of chilled fresh is higher than that of freezing, and the shelf life is shorter, so it is difficult to avoid microbial contamination due to improper storage conditions during transportation and sales. If not stored properly, salmon that is rich in protein and fat can harbor microorganisms!

Common sauces such as mustard, vinegar, garlic, ginger and so on cannot completely kill the disease-causing microorganisms in sashimi.

Thiaminase in raw seafood destroys vitamin B1 in food, which plays an important role in the normal absorption of other nutrients in food. To avoid this effect, simply heat the fish above 60 to inactivate thiaminase, which protects vitamin B1. Secondly, moderate heating will not only not destroy the protein and unsaturated fatty acids in salmon, but will be more conducive to the digestion and absorption of protein.

Hello dear, I'm glad to answer for you. Salmon is a common sashimi ingredient, and eating salmon raw is also a culinary culture. However, there is a risk of parasites associated with eating salmon raw, so there are a few things to be aware of:

1.Types of parasites: Salmon may be infected with parasitic insects such as roundworms, hookworms and anisakis nematodes.

These parasites can be found in the muscle tissue of the salmon, and if not treated properly, eating salmon raw can lead to parasite infection. 2.Processing:

To ensure that the salmon is clean and hygienic, salmon needs to be treated before eating raw, such as removing scales, bones, internal organs, etc., and it also needs to be frozen or treated with high temperatures to kill potential parasite eggs or larvae. Depending on the treatment, different times and temperatures are required to kill the parasites, and it is generally recommended to freeze them in an environment below -20 for 3-7 days, or heat them for 2-3 minutes at a temperature above 60 degrees. 3.

Serving size: When eating salmon raw, you need to pay attention to the amount of food you eat, and you should not overdo it. Excessive consumption may increase the risk of parasite infection and may also cause health effects.

Salmon eaten raw may have parasites.

Salmon is a common dish in Japanese cuisine. It has a tender taste and is rich in nutrients, and is loved by many young people. The most common way to eat salmon is raw, which is often referred to as "salmon sashimi", but it is also a controversial ingredient.

Because salmon is a saltwater fish, the complex environment of the sea makes salmon at risk of parasite infection, so salmon must have parasites.

When salmon has parasites in its body, if the salmon is eaten raw, it may cause adult Senbi worms to parasitize in the human liver and bile ducts, resulting in liver flukes. Of course, salmon has a risk of parasites, but it is popular with many diners because of its excellent taste and nutrition.

In terms of taste, salmon has almost no fishy smell, and the fat content of the fish is very good, which is more suitable for raw eating, and the taste is more fresh and delicate.

In terms of nutrition, salmon has the advantages of all deep-sea fish, Senbi is rich in protein, unsaturated fatty acids, astaxanthin, etc., these nutrients do not need to be cooked and matured to be absorbed by the pure body of human relatives, and many nutrients inside salmon will be destroyed if heated at high temperatures, so in order to ensure its high-quality nutrition, people are also more willing to choose raw food.

Precautions for eating raw salmon:

One is to reduce or avoid the production of parasites at the root. Try to choose farmed salmon. Artificial breeding can avoid many edible risks, and there are also relevant departments to check, and it is relatively safe to eat.

The second is to carry out low-temperature freezing before raw food. According to the regulations of the U.S. Food and Drug Administration, fish must be frozen for 15 hours at minus 35 degrees Celsius before eating.

Third, the cooking method can be changed. Salmon can not only be eaten raw, but also can be used for frying, steaming and grilling, a combination of cooking options, and through high-temperature cooking can kill parasites, it will be safer and healthier to eat.