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Sushi Safety

Most people think that all raw fish served in sushi and sashimi is just that - raw i.e unprocessed. However, as usual in our bureaucratic society a whole raft of rules and regulations have now come into existence surrounding the humble piece of fish in your sushi.

Here are some of those regulations as they apply in most of the Western world. Japan has probably the same sort of regulations, but I suspect that these sort of regulations do not exist for the domestic consumption of sushi in other Asian countries.

“Fish used in sushi does not have to be cooked if specific requirements are met.

One of the primary concerns with the consumption of raw fish is the destruction of any parasite which may be present. The following is a simplification of some of the technical requirements in the Food Regulations focused on parasites
Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 168 hours (seven days) in a freezer.

Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; or Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours.

Certain Species of Tuna (Yellowfin tuna), (Bluefin tuna, Southern), (Bigeye tuna), and (Bluefin, Northern); are exempt from the freezing requirement Also certain Aquacultured fish, such as salmon may be exempted from the freezing requirement.

The fish must [be] maintained below 41°F prior to serving but the fish may be held at room temperature if it is disposed of after 4 to 6 hours. Variances to the holding temperature requirements specific to cooked sushi rice may be granted if the rice is properly acidified and therefore minimizing bacterial growth.

Read full article at http://www.articlealley.com/article_2049989_26.html