Berkeley CSUA MOTD:Entry 20898
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2024/11/23 [General] UID:1000 Activity:popular
11/23   

2001/4/8-9 [Recreation/Food] UID:20898 Activity:very high
4/8     I want to be adventurous and make my own sushi (actually, I just
        want sushi and am too cheap to go to a restaurant). Is there a
        market of some sorts in the Silicon Valley that sells very fresh
        fish free of tape worms and other nasty parasites?
        \_ How do you know if you are hosting a parasite?
        \_ why stop at fish, you should try pioneering chicken sushi!
        \_ There's no safe way to make your own sushi.  You do not own a fridge
           that freezes to zero.  Do not do this.  You're going to get ill.
           This is a terrible idea.  Do not do this.  What is up with all the
           cheapo sodans trying to save a buck who then come up with some
           stupid hairbrained scheme to get themselves killed for it.
        \_ Berkeley bowl has fish that's fresh, but the selection isn't that
           great.
        \_ Stick to salt water fish and you should be fine. -ausman
                \_ You actually have to be fussier.  Ahi tuna is usually
                   OK, salmon is BAD BAD BAD.  The biggest rule is never
                   eat a fish which is eaten regularly by mammals, as that
                   enables mammal->fish->mammal parasites to be happy. -nweaver
                <DEAD>www.stickyrice.com/sushi/parasites/parasites.html<DEAD>  _/
                <DEAD>www.learn-sushi.com/1d-sushi-styles.html<DEAD>
                http://ift.confex.com/ift/2000/techprogram/paper_4651.htm
                Six years of eating home-made sushi in Japan and still
                tapeworm-free; let's hear it for wasabi. --erikred
           \_ You mean like puffer fish?
              \_ mmm... tiger fugu...
        \_ Hmmm... If someone told you of a certain market sold fish that was
           of tapeworms, would you trust them and "give it a taste"???
           I dont know if they invented a tape worm detector beyond
           making sushi out of it and seeing if you get sick or not.
           \_   What?  There are tapeworms in fish or sushi in particular?
                More info. please!  I love sushi but not tapeworms.
        \_ Ranch 99 typically sells things for sushi.  You don't even
           have to make it presentable.  Get some raw tuna, some seaweed,
           wasabi, Ginger, and soy and put it over rice. (well, put the
           wasabi and soy and ginger on the side)
           \_ Theirs is also not the world's freshest.  It's never made me
              sick, but it has 4+ day expiration dates, and they keep
              refreezing and thawing it.
           \_ Or start with sashimi. No work needed.
        \_ I don't know your case in particular, but the relative cheapness
           of some single engineers with relatively large salaries is
           staggering.
2024/11/23 [General] UID:1000 Activity:popular
11/23   

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ift.confex.com/ift/2000/techprogram/paper_4651.htm
Food and Nutrition, California State University, Long Beach, CA, 800 W. Many people are afraid of consuming raw fish for fear of bacterial growth, parasites, and poor sanitation. The first objective was to evaluate the microbiological safety of raw fish served at Japanese restaurants by bacterial and parasite tests in sashimi, and by testing the cleanness of serving equipment and foodhandlers' hands. The second one was to evaluate the antibacterial effects of wasabi and vinegar. This study evaluated the microbiological safety of raw fish served at 20 Japanese restaurants in Long Beach and its vicinities. Bacterial growth was evaluated by three indicator microorganisms. Parasite analyses were done by nondestructive methods with ultraviolet light. Swab tests (cutting boards, knives and foodhandlers' hands) were conducted to evaluate the cleanness, and the same microbiological tests were conducted. Four different combinations of sushi from each restaurant were tested to evaluate the antibacterial effects of vinegar and wasabi. Aerobic plate counts were below the FDA guidance level (ranging from 5x10^5 to 10^7 bacteria/g) and S. For swab tests, 40% of the cutting boards tested and 10% of the knives tested were rather high in aerobic plate count. Bacteria counts of some sushi using vinegar and/or wasabi were lower than those of sushi without vinegar and wasabi. These results suggest that consuming raw fish at Japanese sushi restaurants is relatively safe. Vinegar and wasabi play an important role of reducing some bacteria in sushi.