In Many areas of China, residents of many regions have the habit of eating sashimi, and in recent years, with the popularity of some Japanese restaurants in many cities, some sushi and sashimi have become popular foods for young people.
The most concerned question when eating sashimi is whether sashimi contains bacteria or parasites, and some people think that when eating sashimi, dipping mustard and vinegar can kill bacteria and parasites, is this correct view?
When eating sushi or sashimi, many people like to eat it with mustard. The main spicy component of mustard is mustard oil, which can promote the secretion of saliva and gastric juice, has an appetizing effect, and can increase appetite. It is true that mustard does contain ingredients that can be sterilized, and isothiocyanate in mustard oil has a bactericidal effect and can inhibit the growth of mold and other bacteria in food, but if you eat a large number of sashimi, its bacteriostatic effect is also limited. Secondly, although mustard has a bactericidal effect, it cannot kill the parasite in a short period of time.
Hepatic fluke disease is the most common parasitic disease in people who love to eat sashimi, and the scientific name is Called Sinokyrchidoniasis. Liver flukes parasitize the human hepatobiliary duct and can cause a range of symptoms from the host, such as diarrhea, epigastric discomfort, hepatomegaly, and eosinophilia. When healthy people eat freshwater fish and shrimp with liver fluke eggs, they are susceptible to liver fluke disease. After long-term infection with hepatobiliary flukes, many patients will have pathological changes in the hepatobiliary system, such as hepatomegaly, fibrosis, gallstones, cholangitis, cholecystitis, etc. If the condition is severe, it can easily progress to cirrhosis, liver cancer, and cholangiocarcinoma [1].
One trial looked at the effects of several common seasonings and additives on ex vitro Chondridys fluke larvae, and the results showed that the condiments vinegar, liquor, mustard and garlic juice required 90 hours, 15 hours, 8 hours and 36 hours respectively for the larvae of the liver fluke to all die. Food additives citric acid and sodium nitrite have a certain effect on liver fluke larvae, but require 30h treatment at room temperature to cause more than 90% of the larvae to die. It can be seen that these seasonings and additives can kill liver fluke larvae, but take a long time. When many people eat sashimi, they often only use mustard, vinegar and other seasonings as dips, which is far from the time to kill larvae [2].
The best way to kill parasitic larvae is high temperature treatment, in hot water above 90 ° C, it only takes a few seconds to kill the parasite larvae and eggs. Whether it is in the restaurant outside or at home, fish, shrimp and seafood must be eaten fresh, do not let the food sit for a long time, easy to cause the proliferation of bacteria. Cut the raw fish in the kitchenware, do not touch the cooked food again, to avoid contamination by bacteria or parasites.
For some people with low immunity, such as the elderly, children and people with underlying diseases, should avoid eating sashimi, healthy adults should also pay attention to the appropriate amount of sashimi, can not feel that with mustard and other seasonings can be safe to eat, beware of "disease from the mouth", long-term consumption of raw fish and shrimp, will greatly increase the risk of infection with parasites.
bibliography:
1. Huang Xujun, Gao Long: Can it be sterilized when eating sashimi and dipping in mustard wine. Family Medicine: Happy Health 2017(1):81-81, total 81 pages.
2. Wei Ping: Lethal effect of non-heat treatment on Cysticercetes sinensis and histochemistry of cysticercosis. Guangxi University; 2013.