How do you kill parasites after eating raw fish? Can Yusheng have parasites?

In recent years, the living standards of Chinese residents have been continuously improved, and a variety of ingredients and new cooking methods have been enriching people's lives. For a long time, we have a preference for cooked food, so sashimi has caused a lot of concern. For this kind of raw and cold meat diet, some friends are worried that they will be infected with parasites such as roundworms after eating, so they need to prohibit eating.

However, is such a concern really warranted? In this article, we will analyze whether sashimi may carry parasites and what precautions we should take from three aspects: the origin, storage, and consumption of sashimi ingredients.

First of all, the environment in which the fish grows determines the risk of parasites in their bodies. In fact, fish growing in all environments are at risk of carrying parasites, due to the fact that mammals in the water can provide a certain environment for parasites to grow in their secretions. These parasites attach to other organisms and can be eaten by fish, which in turn can carry the parasites.

Therefore, in the deep-sea environment, despite the relatively high salinity content of the sea and a cleaner environment, the fish growing in the deep sea are not less likely to carry parasites than those in freshwater.

Secondly, during the preservation of fish meat, ultra-low temperature can destroy parasites. As we all know, a lot of the sashimi we eat is not eaten immediately after being processed from live fish. In the process of transportation and storage, ultra-low temperature technology is different from the traditional perception of freezing, which is to reduce the loss of taste and inhibit the growth of some bacteria, and even kill some bacteria and parasites after the fish meat is quick-frozen.

As a result, ultra-low temperature preserved sashimi is less likely to contain parasites than fresh sashimi.

Finally, sashimi "companions" such as mustard and vinegar are less effective at killing insects. Although both of them do kill parasites in the laboratory, they are tested under conditions of high concentration of wasabi and high concentration of vinegar, and sashimi with parasites soaked for a long time. However, it is difficult to soak sashimi in high-concentration condiments for a long time before eating it in our daily life.

Therefore, the purpose of parasite eradication cannot be well achieved in this way.

For friends who like sashimi, especially those with weak immunity, you can try to buy sashimi through regular channels, pay attention to check whether the merchant has the "Entry Goods Inspection and Quarantine Certificate", and ensure the safety of sashimi as much as possible. Reducing the frequency of sashimi consumption also reduces the risk of contracting parasites.

In summary, there is a risk of parasite infection in the consumption of sashimi, and we should try our best to ensure the quality of the food and reduce the frequency of consumption.

This article was scientifically checked by Ruan Guangfeng, director of the business department of Kexin Food and Nutrition Information Exchange Center.

It's to deal with it yourself, I recommend killing it with vinegar first, or drinking some liquor when eating Note that it must be liquor.

Sashimi is delicious, but epidemic prevention experts remind that sashimi parasitizes a variety of fish-borne parasites such as Clonorchis sinensis, and infection with Clonorchis sinensis can lead to hepatocyte necrosis, induce liver cirrhosis and liver cancer.

According to Lin Jinxiang, vice chairman of the Expert Advisory Committee on Parasitic Diseases of the Ministry of Health, eating sashimi and shabu fillets is easy to be infected with Clonorchis sinensis parasitic disease, which will cause gallbladder inflammation and biliary blockage, thereby causing liver cell necrosis and inducing liver cirrhosis and liver cancer. Eating sashimi can also be infected with parasitic diseases such as Paragonimus heteromorphaceae, Trematodes Echinocanaceae, and Clonorchis orientalis. Sashimi consumption is mainly in the coastal areas of Guangdong, and cases of Clonorchis sinensis infection due to sashimi consumption have increased significantly.

According to reports, eating sashimi and undercooked fish can also be infected with jaw mouth nematode disease. After entering the human body, the jaw nematode will migrate everywhere in the internal organs, causing fever and local lumps, and burrowing into the organs will cause serious lesions. In the past 10 years, the number of cases infected with jaw nematode has increased more than threefold in the country.

There will be parasites.

Because sashimi is not cooked, there is a certain chance that parasites are present in the body. Therefore, it is certain to increase the chances of developing parasitic diseases in those who consume them. However, it does not mean that all sashimi must have parasites in their bodies.

Marine fish have fewer parasites than freshwater fish, less but not none, and it is important to pay attention to eating fish, and choosing farmed marine fish is a safer choice for consumption.

Reduces the risk of parasites.

1. Choose farmed deep-sea fish.

Don't hear the word wild and think it's too high. The containment of parasites from the source is deep-sea farming, of which 75% of the fish we import in large quantities from Norway, Scotland, Chile and other places belong to deep-sea farming.

The whole process starts from the artificial insemination of broodstock, to the freshwater aquaculture of the fry, then to the marine aquaculture, and then to the fishing and packaging of the adult fish, all of which are strictly and precisely scientifically controlled. The control of feed and the environment, the vaccination of the fry, the strict disinfection of the aquaculture and fishing personnel, and the quarantine of import and export customs make these farmed fish have a high level of safety.

2. Blast freezing is one of the most effective ways to eliminate parasites.

Fish are treated as a second line of defense against parasites after the selection of farmed fish. Of course, heating is the best way to kill parasites, but who let us talk about sashimi today In the United States, Europe and the United States, in order to improve the effective defense without damaging the taste of the meat too much, the common method is flash freezing (IQF).

Of course, Yusheng has parasites, and freshwater fish, as a raw material, has a high probability of being infected with liver flukes, so if you are usually keen on foods such as Yusheng, drunk shrimp and drunken crabs, it is recommended to regularly conduct parasite detection and screening.

Fish are infested with parasites. In particular, fish that live in places with poor water quality also have an increased number of parasites in their bodies. However, most fish have parasites that are not contagious to humans, and when cooked at high temperatures, they are killed directly.

Therefore, unless there are some special circumstances, if you eat fish that has been heated and heated, you will not be parasitized.

Parasites are a type of lower eukaryotic organism that is pathogenic.

It is both a pathogen and a vector for the transmission of diseases. Parasitism is characterized by all animals that exist or are attached to their bodies in order to maintain the nutrients or shelter they need for their survival, development, and reproduction.

In our daily life, many people like to eat sashimi very much, so how much harm will eating sashimi bring to the body? What are the substances in sashimi that damage our health? What can be done to kill the parasites contained in the sashimi?

Here are some of the answers to your questions.

As we all know, living organisms contain a large number of bacteria, viruses and various microorganisms, and even a large number of parasites. If these organisms are eaten by the human body without any sterilization or heat treatment, then these microorganisms and parasites will enter the human body along the human digestive tract. The microorganisms and parasites contained in these fish organisms will not achieve a state of coexistence in the human body after entering the human body, but will seriously affect the health of human beings.

As we all know, the human body has a certain ability to prevent epidemics, **, saliva and immune system are the three lines of defense of the human body, when we eat sashimi, parasites and other microorganisms will be eaten into our digestive tract, so that it will cross the first and second lines of defense, directly into our third line of defense. If the immune system is very poor, then there is no defense against this microorganism, and once you eat sashimi that is severely infected by bacteria, you will experience fever, dizziness, nausea, and even diarrhea. Therefore, for the sake of our life and health, we must eat less raw and cold food.

For people who are accustomed to eating sashimi, they also have a certain resistance to the microorganisms in the sashimi, but they must also undergo corresponding disinfection and sterilization treatment before eating, such as washing the sashimi and soaking it in high-concentration liquor, so that it can kill a large part of the microorganisms and parasites. High temperature can also completely kill parasites and microorganisms, and for most people, the acceptance of cooked food is also higher than that of sashimi, and it is healthier to eat, so it is recommended that you still process all kinds of raw meat before eating.

There is a possibility that there are parasites or bacteria in the sashimi. Therefore, it is necessary to freeze the sashimi before eating it, and the freezing process can kill most of the parasites in the sashimi.

In fact, it is also possible for bacteria and viruses on the fish to enter the body, which will cause symptoms of bloating, abdominal pain, dizziness and nausea; First of all, it is necessary to clean it, it is better not to eat raw fish, it is okay to cook it or steam it.

Eating sashimi in small amounts is not risky. If you eat too much, or if the sashimi is not clean and not handled properly, there is a possibility of food poisoning. When eating sashimi, it is best to add some wasabi or dipping sauce such as green onions, ginger, garlic and other pasteurs.

Yusheng has parasites, fish are very rich in nutrients, and making raw fish can help retain a large amount of vitamins A, D and B group, but it still contains bacteria and the like, eating sashimi may be infected with parasites, such as liver flukes and anisakaris.

Yusheng, also known as sashimi, was known as fish gull, guilla or containing fish fish, which is a general term for food that is eaten with fresh fish and shellfish cut into slices and dipped in seasonings.

Sashimi originated in China and has a long history, and has spread to Japan, the Korean Peninsula, and other places, where it is a popular food.

The rot-tolerant history of Chinese yusheng can be traced back to the pre-Qin period, after many dynasties, several times prosperous, the formation of a rich yusheng food culture.