Is Sushi Safe to Eat? A Chicago man sued a restaurant in 2008 for allegedly serving him a parasitic tapeworm along with his salmon. So what about the sushi or sashimi that hungry buyers pick up to go during the lunch hour rush? Sushi lovers need not fret about the raw fish they consume, food scientists say, as long as the sushi has been prepared properly according to regulations by the Food and Drug Administration. People preparing sushi themselves need to take extra care with both the raw fish and the rice. Raw fish poses several potential hazards for consumers besides parasites. Bacteria can develop in non-fresh fish and produce enzymes called histamines that may result in Scombroid poisoning. Certain tropical-water fish may also have a natural toxin called ciguatera which causes gastrointestinal and neurological symptoms. Sushi eaters don't typically have to worry because sushi restaurants take certain steps in handling and preparing their fish. A required step involves freezing fish at temperatures of -4 degrees Fahrenheit (-20 degrees Celsius) for seven days, or frozen at -31 degrees Fahrenheit (-35 degrees Celsius) for 15 hours, which kills any parasites.

"As far as sushi goes, the rules are in place because people were getting sick," said Keith Schneider, a microbiologist and food safety expert at the University of Florida. sushi grade fish online store"The parasites are why we do the freezing on the raw fish."sushi online semarang The cases of sushi-related illness fall far below the number of people sickened by contaminated produce such jalapeno peppers. sushi pesan onlineEven in those rare cases, the rice in sushi is more often the culprit than the fish.where to buy sushi grade fish in madison wi "I got sick eating sushi at a place I go to occasionally — a fast food place, not a restaurant — and I could swear I came out with bacillus cereus," Schneider told LiveScience.sushi roll maker kit

The bacillus cereus bacteria can spread rapidly in rice that sits at room temperature. sushi zushi online orderingSushi rice requires an acidic bath in a vinegary solution that lowers the PH to 4.1, killing troublemaking microbes and making sushi safer for the everyday foodie.sushi quality fish toronto Don't walk on the wild side Many sushi lovers feast contentedly on albacore or eel, but a few people aim for a more dangerous culinary experience by eating the raw flesh of a poisonous puffer fish called fugu. Master fugu chefs sometimes include some of the poison in their prepared dish, which creates a tingly feeling on the lips when eaten. However, improperly prepared fugu can kill due to the fish's potent neurotoxin. "I consider it more of a dare than a delicacy," Schneider said.

"There are people who kill themselves every year trying to make fugu, and it gives sushi a bad name." As for trying to make sushi with raw meat other than fish, best perish the thought. "Raw chicken, raw beef has probably much greater risk," Schneider said, pointing to bacteria such as E. coli and salmonella that can sicken thousands each year in the United States. "There are reasons you don't have chicken sushi." No food is completely without risk, but smart consumers can eat sensibly and enjoy – as long as fish are around. Expert tips for happy sushi eating The best bet for a good meal involves going to a restaurant or grabbing a sushi container from the local supermarket. If you absolutely want to prepare your own sushi, buy sushi-grade fish that has been frozen per FDA regulations. Eat your sushi as soon as possible, and do not let it sit in the fridge for more than 24 hours. Follow Life's Little Mysteries on Twitter @llmysteries. We're also on Facebook & Google+.

Smart cooks know that, when there's a heat wave (that would be now, in the Northeast), we ditch the sanctimonious slog of recipes that call for chopping, stirring, stuffing and run like hell for air conditioning and a Tom Collins. Luckily, both go well with ceviche, one of the easiest cook-free meals of all time. Ceviche is traditionally a South American dish made by marinating pieces of fish or shellfish in citrus juice. Essentially, the acid from the juice denatures the proteins just as heat might, giving the seafood a cooked texture and taste—but without any grilling, sautéing or other too-stifling-for-summer activity required. There are no set rules about how long ceviche should marinate before being served. I think anything under 10 to 30 minutes is too short (although I know some chefs serve theirs moments after the acid touches the fish, giving it a more raw texture and taste), and anything longer than five or six hours (though I guess it's possible, though not ideal, to leave a plate overnight) is probably too long.

After all, freshness is mostly the point. 1. Prep the raw fish by trimming it into thin slices or bite-size pieces. (To extract shellfish like lobster, you may find it easier to quickly blanch the whole lobster first. Some cooks will blanch and shock all of their fish for 30 seconds before adding to the dish, but I think par-cooking feels like cheating, and I find the fish takes on a chewier texture.) Since the acid will be cooking the food on contact, smaller pieces will allow the change to happen more quickly. Most fish will work here, but scallops have an especially fresh taste and smooth, slippery texture. 2. Choose your aromatics. Since the acid and salt will take effect on them, too, consider adding ingredients to the dish in the order you might like them to cook—flavors that could afford a little mellowing, such as onions or chili peppers, may do well to hit the citrus pool before, say, leafy herbs that might wilt and discolor. You can garnish with delicate items like these just before serving.

3. Add the citrus. Lemon and lime are the top two choices, since orange and grapefruit tend to be a little less acidic, but combinations can be fun and extra flavorful. You don't really need any fat here, though I prefer to add a splash of canola oil, and sometimes a dash of hot sauce, to give the liquid some body. Add salt and any seasonings. I like to make a dressing the way you might a vinaigrette—mix it in separate bowl, taste for seasoning and balance, and apply. How soupy or dry you like it is up to you. 4. Let the dish marinate in the fridge for your desired time, and chill a serving plate to use for later. Watch (and taste) as you go—the flesh will go from gray and translucent to firm, whitish-pink, and opaque. Remove from the fridge and serve with garnishes and something crunchy for texture. About the author: "Sue Veed" is an editor at a Manhattan-based food magazine and a current culinary student who's trying to learn it all so she can cook it all. She'll take us along for the ride as she makes the journey from home cook to professional.