How to sterilize sashimi, and is there any bacteria in sashimi?

Cryogenic freezing. Sashimi.

It is widely accepted that freezing fish meat at low temperature before eating raw sashimi can basically eliminate parasites.

Harm. Taking salmon as an example, salmon needs to be frozen at a low temperature in advance, the lower the temperature and the longer the freezing time, the safer it is, which can effectively kill parasites and eggs. "In order to kill Anisakis larvae in sashimi, the European Union stipulates that seafood must be at minus 20 degrees Celsius.

It can only be marketed after 24 hours of freezing, and it is illegal to fish and cut it for consumers to eat.

Salmon can be refrigerated at a temperature of 30 for a week so that foodies can eat it open without worrying about parasites. The freezer of the general household refrigerator can reach a low temperature of about -20, and after a long period of freezing, it can also have a good parasite killing effect. Of course, the exception is for individual fish (such as tuna), which requires a storage temperature of minus 60 degrees Celsius.

Foodies who want to get rid of parasites quickly can also pay attention to the other aspect of the freezing control of salmon and other sashimi sales. After the salmon is caught in the deep sea, it is dissected on the spot to make a semi-finished product, and stored in an environment of -18 instant freezing, and the salmon can be stored for one year after freezing. But the shelf life of the meat after thawing.

Generally around 5 days. Salmon that has been thawed for more than 3 days is destroyed and must not be further sold. Therefore, when buying sashimi ingredients, you need to pay more attention to the thawing date.

First of all, I want to correct the misunderstandings of the life-loving people. Ginger, garlic, chili, wine, etc. with sashimi.

The ingredients on the same are not used for sterilization. Rather, it is used to enhance the taste of food. The only thing that can really sterilize is the temperature, and it is higher than 100 degrees Celsius.

temperature. However, the treatment with pesticides can only kill some bacteria on the surface to a limited extent, and the bacteria or insects in the meat layer are powerless. (To use a shallow analogy, why use today's highest technology.)

The ointment that has been researched is difficult to kill the ** fungus? Are the scientists collectively mentally retarded, or are the philistines too smart? In fact, eating raw is just a personal hobby, don't listen to the sterilization measures boasted by a foodie or store in the food industry, this is just a psychological comfort for yourself.

Sashimi can be sterilized by soaking it in white wine, is that true?

Sashimi contains parasites and bacteria, so why are Japanese people so fond of eating sashimi?

Good you asked, eating sashimi is not in line with the scientific diet and should not be promoted, bacteria.

Germs are easy to eat into the human body and are not advisable.

Low temperature can only inhibit bacteria, and high temperature cooking can be sterilized.

However, can freezing at low temperatures really ensure the hygiene of sashimi? Dr. Yan Zonghai, director of the Department of Clinical Toxicology of the Department of Nephrology of Chang Gung in Linkou, pointed out that low temperature can only inhibit the growth of bacteria, but cannot kill bacteria. However, if sashimi can be stored frozen, the hygienic conditions are better than refrigeration.

In addition, if the sashimi is only stored on top of the ice cube and is not refrigerated, it is more likely to cause safety concerns.

Pregnant women, children, and patients with serious illnesses are not recommended to eat sashimi.

However, sashimi is a delicacy in the eyes of many customers, and it must be eaten fresh to be delicious. If you are in good health, you don't have to worry too much about eating sashimi in moderation if you choose a store with good hygiene. However, Dr. Ngan Zonghai reminds that people with major diseases such as cancer, end-stage liver cirrhosis, as well as people who have to undergo dialysis, undergoing chemotherapy, infants, young children, pregnant women, etc., are not suitable for eating sashimi due to their weak immunity.

Large fish may contain heavy metals, so pregnant women and children should consume them in moderation.

On the other hand, sashimi is often made from large fish such as tuna and salmon, which in turn belong to the top of the food chain, and global industrialization has caused marine pollution, and large fish often accumulate a lot of heavy metals such as methylmercury in their bodies, which may cause harm to the human body. Dr. Yan Zonghai said that methylmercury is neurotoxic to the brain, which can affect the brain, kidneys, and even lead to cardiovascular disease and infertility, so it is recommended that children and pregnant women avoid long-term and large consumption of large fish, so as not to affect the brain development and intellectual development of children and fetuses.

Sashimi, also known as sashimi, sashimi, and sashimi, refers to a dish in which fresh seafood is cut into raw slices and dipped in seasonings and eaten directly. Originated in China, it was a common fish dish in ancient China, and is now popular in Japan, the Korean Peninsula and other places. Sashimi gradually disappeared in ancient China, probably due to the use of freshwater fish as an ingredient.

In general, freshwater fish have more parasites than marine fish.

Hello, it is very important to eliminate the parasites of sashimi in the selection of sashimi materials, wild fish whether they are freshwater fish or marine fish, these fish contain parasites, and in order to choose healthy and good farmed fish, in the process of breeding can be controlled or eliminated by artificial methods, so as to minimize the harm to the human body.

In addition to selecting the seafood from which the sashimi is made at the source, it is also important to know how the fish is handled.

Eating frozen sashimi is a very safe way to eat it, because ultra-low temperature freezing can kill more than 99% of parasites, so it will be safer to eat.

In addition, a common parasite in sashimi is the Annie nematode, which is more common in undercooked or undercooked fish and can cause a variety of hazards to the human body.

After freezing, it can be killed, freezing also has high requirements for temperature, if it is minus 35, it only takes 15 hours, and when it is minus 20, it takes more than 10 days for the parasites in the fish to be killed.

Anisakis can survive for at least one hour in white vinegar and one hour in mustard, and soak in 60 degrees liquor for at least about 20 minutes, and the cysts or eggs of the parasite are still alive after several hours of treatment with mustard and vinegar. To be safe, they should be cooked for a few minutes so that the parasites can be completely killed.

This is divided into many situations, can not be generalized, if you want to disinfect, then it is safer.