Sushi

In Japanese cuisine sushi is a food made of vinigared rice, with raw or cooked fish, or vegetables on top. There are various types and several diffent ways of presenting sushi.

Certain precautions need to be taken when eating raw meat, and sushi is no exception. All restaurants and retail outlets are required to freeze the raw sushi fish to minus 20°C for at least 24 hours, to kill any worms that are occasionally found in fish that can cause illness.

Fresh, raw seafood is potentially risky because it can contain parasites such as tapeworm, which, if they grow large enough, could prevent your body taking up essential nutrients, which is particularly important for pregnant women.

All fish intended to be eaten raw should be maintained at a temperature of 4ºC or below at all times.

Individuals who have compromised immune systems, men and women of reproductive age, and pregnant women should limit their intake of raw fish and seafood due to potential bacterial and mercury contamination.

Whenever you are dealing with raw (even undercooked) fish, proper food handling and hygiene is critical.