Is the Japanese diet focused on eating raw fish susceptible to parasites?

Therefore, the probability of being infected with parasites is too great, and many parasites cannot be killed when they are cooked, let alone raw, so be careful when eating.

There are a lot of parasites in the fish, which cannot be killed without high temperature, and it is easy to get sick

Sashimi is delicious but has many hidden dangers, sashimi is delicious, but sashimi parasitizes a variety of fish-derived parasites such as Clonorchis sinensis, infection with Clonorchis sinensis will cause liver cell necrosis, induce liver cirrhosis and liver cancer.

Eating sashimi, shabu shabu, etc. is easy to be infected with Clonorchis sinensis parasitic disease, which will cause gallbladder inflammation and biliary blockage, thereby causing liver cell necrosis, 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.

Lung flukes are another common foodborne parasitic disease. According to experts, paragonimiasis infections are mainly caused by the consumption of freshwater crabs and insect crickets. Infection with paragonimiasis causes cough and chest pain, causing chest effusion and pleurisy.

Consumption of snails, especially snails and large snails, can be infected with cantonese strongyloidiasis.

According to experts, after a large number of Angiostrongylus larvae enter the brain, they will cause severe headache, vomiting, drowsiness, accompanied by encephalitis and meningitis symptoms such as a hard neck, and in severe cases, it will lead to death. Experts also pointed out that eating frogs and snakes will cause infection of Diegong Mansoni and Schizocephalus, and now there are more and more people who eat frog meat and snake meat, swallow snake gall bladder and drink snake blood, and cases of infection of Diegong Mansoni and Schizocephalus are also constantly appearing.

You're thinking too much about the food in China and it's still safe).

Japan is a very special nation, and despite historical factors, we can still find that this nation has a lot of advantages, and we do not need to blindly reject them, but we still need to absorb more of the advantages and advantages of their nation, and it is best to be able to use them for us. The Japanese have a dietary habit of eating sashimi, which is understandable, due to the living environment in which they live. The Japanese archipelago is surrounded by the sea and has abundant fishery resources, so it is relatively easy to obtain marine resources, and the habit of eating fish has formed.

The Japanese eat sashimi, which is also related to the genetic inheritance of their ancestors. Japanese people eat sashimi, why there are no parasites in the body, we know that parasites, it is easy to parasitize in raw food, especially celery, which is meat, and it is impossible to eat sashimi in our country. Japanese people eat sashimi without worrying about parasites, mainly because of these factors:

1. Japanese physique and genetic factors, which are congenital factors, Japan is an island country, surrounded by the sea, and has developed life and eating habits for a long time. Eating sashimi is already suitable for their physical condition. Second, most of the sashimi eaten by Japanese people are marine fish, and most of the parasites of marine fish cannot form a complete life cycle in the human body, so they cannot survive in the human body on a large scale.

Reduces the probability of infection. 3. Most of the sashimi we eat now has been frozen at low temperature. It is stored at -35 degrees for 24 hours or -24 degrees for 7 days, which can effectively kill most parasites.

Fourth, the thickness of the fish fillet is very thin. Japan is very fond of slicing, especially pufferfish, which can be cut like flowers. It's as thin as a piece of paper, so thin, of course, it can't be said that all parasites are avoided, but at least the adults and some of the eggs can be found, and if an infection is found, it's a big deal that the whole fish is no longer processed like this.

5. Serving. Sashimi in restaurants is usually served flat on ice, which not only preserves freshness, but also helps to sterilize. 6. Dip in mustard.

Wasabi contains bactericidal ingredients that are able to kill bacteria such as coliform bacteria, Staphylococcus flavus, and inhibit the growth of mold and other toxic bacteria in food. Mustard has a detoxification function and can detoxify fish and crabs. When Japanese people eat sashimi, they usually eat it with wasabi, which also has the effect of killing parasitic insects.

Because the Japanese eat Luzhao deep-sea fish, generally deep-sea fish are parasite-free, in order to taste the original taste of deep-sea fish, the Japanese will eat sashimi and taste the original taste of the fish.

Why are Japanese people not afraid of parasites when they eat sashimi? The fish used for sashimi is frozen at minus 20 degrees Celsius, deep-sea fish, and wasabi is used for final eating.

Why do Japanese people eat sashimi every day and don't get parasites in their bodies?

Japanese people eat sashimi almost every day, how can they not be afraid of parasites?

I'm Japanese, and I used to eat sashimi when I was in Japan. We generally think that marine fish are relatively safe and are not afraid of strange worm diseases, but river fish are not very safe, so few people eat river fish. In addition, we are afraid of contamination problems and food poisoning of hygienic bacteria.

The strange insects of marine fish are usually in the internal organs of the fish when they are alive, but they may move to the meat of the fish after a few days of death, so the risk of stale fish is greater. Freezing at minus 20 degrees Celsius or less has the same effect of killing insects as if it were heated, and sake also has a certain disinfecting effect. Also, we know very well which fish is safer and which sashimi is safer.

In addition, these requirements in Japan are very strict, so the probability of strange insects actually occurring is very small. In the unlikely event that the strange insects of marine fish enter the human body, ordinary strange insects can only live for a few days. The symptoms are also stomach pain for 2-3 days, which is not so severe for the body.

But I don't know much about the situation in China, so it's hard to say... Question addendum: I see that there are reports in China that a large number of people get sick from eating raw fish, while Japan has a tradition of eating raw fish, and it seems that there are no reports of large-scale diseases, especially since Japanese people have been eating raw fish but have a relatively high life expectancy, which is strange, I don't think it's strange.

Most of the people who get sick from eating raw fish in China are river fish. In addition, according to the official website of the Tokyo Public Health Bureau, the number of people who suffered from food poisoning in Tokyo in the one year in 2005 was 2,518. Most of them are bacteria and viruses, and parasites are only 2 people.

In addition, in the recent reports of strange insects in Japan, there are more spicy cabbages than sashimi. Resources.

Although it is possible to be infected with a variety of parasitic diseases if eaten raw, the delicious taste of raw fish makes people forget about the dangers. In addition, sashimi is a traditional dish invented in China, the earliest historical record is the Zhou Dynasty, the historical record of edible sashimi in the south is from the Eastern Han Dynasty, the heyday of sashimi is the Tang Dynasty, and it was also spread to Japan at that time. At present, there are still more traditional ways to eat yusheng along the coasts of Guangdong and Fujian, which are slightly different from those in Japan.

Moreover, yusheng is a relatively luxurious dish (except for coastal areas), not to say that it can be eaten at every meal.

Japanese people eat sashimi almost every day, how can they not be afraid of parasites?

Why do Japanese people eat sashimi every day and don't get parasites in their bodies?

The fish that Japanese people eat sashimi is almost always saltwater. There is little chance that parasites from marine fish will become infected in freshwater organisms.

Hello, the Japanese have strict requirements for breeding these things, thank you.

Marine fish carry fewer parasites than river fish. While the Japanese like to consume wasabi, which kills bacteria and parasites. In the Japanese diet, steak is fried until it is half-cooked, and it is eaten with wasabi to avoid a fishy smell.

The same goes for sashimi. In a word, eating habits, one side of the water and soil to support one side. Nothing strange.

Foodborne parasitic diseases are diseases caused by pathogens entering the body due to poor dietary habits. According to a survey by the Ministry of Health, in recent years, foodborne parasitic diseases have become the new "wealth disease", especially in the economically developed coastal areas, and the number of infections is on the rise. Japan is an island country, surrounded by the sea, rich in fishery resources, and its unique geographical environment and climatic conditions have created unique eating habits and customs for residents, who feed on fish according to local conditions.

Sashimi (called in Japanese.)"Sashimi"It is one of the most representative and distinctive foods in Japanese cuisine. Before the Edo period, sashimi was mainly made of sea bream, flounder, flounder, and sea bass, and the flesh of these fish was white. After the Meiji era, tuna with red flesh and bonito became the best ingredients for sashimi.

Nowadays, the Japanese cut shellfish and lobster into thin slices, which is also called"Sashimi"。

Yes, the raw materials for sashimi in Japan, these raw fish production areas are specially divided, and they are selected to be unpolluted areas. Why are there no parasites? Of course, it is not that the resistance is strong, but that the specific water environment is different, such as apples, there are many insects to be pesticides for apples grown in some places, while there are no various parasites in some places, and special environments create special ingredients.

When Japanese people eat sashimi, they dip horseradish in horseradish to kill the parasites inside, and at the same time, Japanese people are not afraid of death.

That's a personal habit, maybe they have a constitution that resists parasites.

Since the Japanese evolved into humans, they have been eating raw for millions of years, so how can they be afraid of parasitism