Japanese eat sashimi, why rarely get parasitic diseases?

> > Can you believe it? The average infection rate of human parasites in China is as high as 63%. There are 60 species of parasites, and about 700 million people are infected. Millions of people die from parasitic diseases every year, but Japanese often eat raw seafood and fish fillets. Why are there so few parasitic diseases? Is it a problem with the seafood itself, or is there a difference in practice? >

Seafood is an indispensable delicacy on the table in summer, but friends who cook often know that there are a lot of parasites in seafood. If it is not treated with high temperature, symptoms of varying degrees such as abdominal pain will appear in light, and there will be severe symptoms. Dangerous to life, not to be underestimated. It is understood that most of the parasites in live crabs are Paragonimus, which has a very high chance of infection. This Paragonimus parasites in the lungs, stimulates or destroys lung tissue, can cause coughing or even hemoptysis, and if it invades the brain, it will cause paralysis .

Moreover, eating raw crabs is also very easy to be infected by Vibrio parahaemolyticus, causing intestinal inflammation, edema and congestion. In 2006, a restaurant in Beijing launched the dish of cold snails, but in order to save costs, the snails were replaced with Fushou snails. You must know that there are more than 6,000 parasites in the Fushou snails, and the chef did not affect the taste of the snails. After cooking for a few minutes, it was fished out. As a result, more than 160 people were infected with Angiostrongylus canton, which has left many people with lingering fears. It can be seen that if the seafood is not handled properly, the consequences will be disastrous. Some people will ask here, Japanese often eat raw fish Slices and seafood sashimi, why rarely get parasitic diseases? Let's look down.

Japanese often eat sashimi, why are they rarely infected with parasites? The Guangdong area of ​​China has become a high incidence area of ​​liver fluke disease. As we all know, Guangdong people have special eating habits and like to eat raw fish and seafood very much. However, many people are infected with parasitic diseases because of this. The infection rate of liver fluke disease in Guangdong is as high as 16.13%, and the number of infected people is expected to exceed 5 million, making it the region with the highest incidence of liver fluke disease in China.

First of all, Japan's geographical position is very advantageous. Although the territory is small, it faces the sea on all sides. The seafood resources are very rich. You can also choose the healthiest fish to catch according to the changes of seasons. The most important thing is that the raw fish that Japanese eat Most of the flakes are deep-sea fish. In addition, they pay attention to the taste and the ingredients are very fresh, so the number of parasites themselves is very small, and they can be eliminated through their own digestive system. For friends in Guangdong, most of the seafood and fish they eat come from fresh water, which is seriously polluted and has a large number of parasites and bacteria, so it is not surprising that they are infected.

Secondly, the Japanese monitor food safety very strictly. All imported fish must be guaranteed to be fresh and pollution-free, and they must be subjected to strict freezing and sterilization to eliminate insect eggs, which not only achieves the purpose of killing parasites, but also does not affect the quality of seafood. The taste will eventually become a sashimi delicacy on the table. Most of us generally believe that only high temperature can sterilize, so in order not to affect the taste of sashimi, it will be eaten raw, which will greatly increase the chance of infection with parasites. As the saying goes: If you often walk by the river, you can't get your shoes wet. The Japanese love to eat sashimi, so is it true that they will not be infected with parasites? Let's look down.

Japan has a unique geographical location. It is reflected in the mountains and the sea. It also makes the locals love sashimi. However, although the parasites of deep-sea fish are relatively few, the Japanese who often eat sashimi, Do you really not get parasitic diseases? According to literature records, before 1990, there were about 16,000 Japanese people infected with parasites. In June of this year, there were many incidents of food poisoning caused by eating fish with parasites in Japan. There have been nearly 100 cases in 27 autonomous regions. It can be seen that low-temperature freezing cannot completely eliminate parasites. There are still risks involved in eating fish.

What you may not know is that in most restaurants and fresh food supermarkets in Japan, when they sell sashimi, they will ask how far they are from home. If it takes more than 30 minutes, it is not recommended to buy them because they are frozen. The sashimi will gradually rise with the temperature, and the parasites will also become active. If people eat sashimi with worm eggs, once these parasite eggs survive and parasite in the body, the consequences are also unimaginable.

So I suggest everyone here, don't try sashimi easily, and when you eat seafood, you must also heat it at high temperature, so that you can better enjoy the food on the tip of your tongue. What's more, there are countless ways of fish, steamed, braised or made into boiled fish, pickled fish, isn't it delicious? What do you think about this? Have you ever eaten sashimi? Welcome to leave a message and share in the comment area below, see you in the next issue!