How to eat "raw salmon" to be safe for your health?
" Raw Salmon " Japanese food that is loved by Thai people. And many people around the world Became the cause of the outbreak of 2019 Corona virus or cattle wid -19 ( COVID -19) , another in Beijing, China, with the virus in the salmon market, butcher shops, large fresh food. Seeing this, will we still be able to eat raw salmon?
Is raw salmon dangerous?
Raw foods are prone to disease. Various bacteria That come with food Because it has not been destroyed by the heat treatment Raw food is often the cause of diseases related to the digestive tract. From common diseases such as diarrhea, diarrhea, food poisoning, to various types of parasites. That may come with fresh food, both from meat And contaminated fruits and vegetables
Salmon eaten raw like sashimi. There may be some types of worms that can be found, such as roundworms, Anisakis group (Anisakidae) and various microorganisms. That can cause food poisoning such as E. coli (E. coli), Vibrio Parahymolyticus (Vibrio parahaemolyticus), Vibrio Coleraine (Vibrio cholerae), Salmone Salmonella spp.), Listeria monocytogenes (Listeria monocytogenes) and Staphylococcus aureus.
The contamination of pathogens may be caused by environmental contamination such as listeria. Monocytogenase Or contaminated by natural sea water, including VIBRio Para Hymoliticus Or artificial cholera And bacterial contamination while cutting and cutting raw fish such as Salmonella This is mostly caused by bacterial contamination from other raw foods. By using kitchen utensils such as knives, cutting boards and utensils together. Without washing it thoroughly But in some cases salmonella and E. coli contamination Which is an infection found in human feces And the animal may come from improper personal hygiene practices, such as failing to wash hands afterward Going to the toilet
- What comes with "raw fish"
- Solve questions about why eating raw fish Is there a risk of diarrhea?
How to eat "raw salmon" to be safe for your health?
- Choose to eat salmon from the manufacturer. Or from a store that is confident in quality And reliable Or a salmon grade for eating as sashimi only Salmon will get rid of parasites and microorganisms. By freezing below -35 ° C for at least 15 hours or below -20 ° C for at least 7 days or heating over 60 ° C for at least 5 minutes before cooking, this parasite will die.
- Ask the source of the fish. (If the vendor can provide information) Most of the sashimi grade salmon comes from both Norway and Japan.
- Food operators and fish fillers must wash their hands thoroughly before handling food. And if there are wounds on the hands, cover the plaster. And wearing gloves while cooking To reduce the chance of contamination of staphylococcus, aureus and other pathogens into food.
- Peeled salmon should be packed in a sealed container, such as a tray covered with a plastic film. To prevent bacterial contamination
- If it's a takeaway salmon During sale and should be stored in chilled temperature throughout the life of the product. To control the bacterial multiplication And since it is perishable food, it should be eaten up within the day of purchase.
