“Raw salmon” is a Japanese food that is loved by Thai people. And many people around the world It has become the cause of a new outbreak of the coronavirus 2019 or COVID -19 in Beijing, China, where the virus was found in salmon cutting boards in a large fresh food market. Seeing this, can we still eat raw salmon?
Is raw salmon dangerous?
Raw food is always at risk of germs. Various bacteria that comes with food Because it is not destroyed by heat treatment. Raw food is therefore often the โปรโมชั่น ufabet cause of various gastrointestinal diseases. From common diseases such as 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 as sashimi. There may be some parasites that can be found, such as roundworms from the Anisakidae group and various microorganisms. That can cause food poisoning, such as E. coli, Vibrio parahaemolyticus, Vibrio cholerae, Salmon. Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus.
Contamination with such pathogenic microorganisms can be caused by environmental contaminants such as listeria. Monocytogenes or contaminated from natural seawater, including Vibrio parahaemolyticus. or 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 equipment such as knives, cutting boards, and utensils together. without washing thoroughly But in some cases, contamination with Salmonella and E. Coli which is an infection found in human feces And the animal may have come from the operator having improper personal hygiene, such as not washing their hands thoroughly afterward. Going to the bathroom
How to eat “raw salmon” safely?
- Choose to eat salmon from the producer. or from a shop that is confident in quality and reliable Or is it only sashimi-grade salmon? Salmon will be rid of parasites and various microorganisms. By freezing at temperatures below -35 degrees Celsius for at least 15 hours, or below -20 degrees Celsius for at least 7 days, or heating above 60 degrees Celsius for at least 5 minutes before cooking will cause this type of parasite to die.
- Ask about the source of the fish. (If the seller can provide information) Most sashimi grade salmon comes from both Norway and Japan.
- Cooks and fish cutters must wash their hands thoroughly before handling food. And if there are wounds on your hands, cover them with a plaster. and wear gloves while cooking To reduce the chance of contamination of Staphylococcus aureus and other germs into food.
- Salmon that has been cut into pieces should be packed in a closed container, such as a tray covered with plastic film. To prevent contamination by various bacteria
- If it’s take-out salmon while on sale and should be kept at refrigerated temperatures throughout the shelf life. To control the increase in the amount of bacteria. And because it is easily perishable, it should be eaten within the day of purchase.