October 23, 2004
Q: Is it safe to eat sushi or sushami? - Layperson
A: Generally, a person has about a 25% chance of getting a parasitic/bacterial infection from the consumption of sushi or sushami. Those predisposed to this situation, are those with weakened or developing immune systems and liver problems, especially children, the elderly, the pregnant and the ill. Raw fish should be fresh, properly cleaned, and either frozen to -18° F for 24 hours or heated to an internal temperature of 145° F. The following guidelines may be used.
Safe to eat raw (partial list): Blue-fin tuna, big-eye tuna, striped marlin, broadbill swordfish, skipjack, flounder, porgy or seabream, horse mackerel, sea urchin, abalone, prawn, ark-shell, clam, scallop.
Not safe to eat raw: Pacific rockfish, Pacific red snapper, Pacific salmon, fresh-water fish, halibut, cod, herring, squid.
DISCLAIMER: The information in this column, is NOT intended to diagnose and/or treat any health related issues and is provided solely for informational purposes only. Consult the appropriate healthcare professional before making any changes to your healthcare regime. Even what may seem like simple changes in the diet for example, can interact with, and alter, the efficiency of medications and/or the body's response to the medications. Many herbs and supplements exert powerful medicinal effects. Neither the author, nor the website designers, assume any responsibility for the reader's use or misuse of this information.