Mrs. Wales food science class 2015-2016
Japan v. United States
Did you know?
Japanese consumers are very conserned about the quality of their food, they often demand fresh and uncontaminated. Because of this Japanese convenience stores -which are the main sorce for moderately priced pre-cooked meals-,have their meals prepared locally and delivered daily. This helps insure a better quality and a fresher meal.
To Sushi or not to Sushi?
The Japanese have been eating sushi for centuries. Modern Sushi falls into two main categories nigiri and maki. Nigiri consists of rice topped with a slab of fish, crab, egg, or other topping. Maki, is cylinder of rice wrapped in nori (seaweed) with fish or other filling in the middle.
But of course both forms of sushi contain a certain amount of risk, such as...
- Eating uncooked fish, carries the risk of bacteria, viruses, and parasites.For example roundworm is one example of a parasite found in raw fish. (roundworm is a threadlike parasite that can burrow into the stomach and cause painful symptoms that mimic appendicitis)
- Did you know the bigger the fish, the more mercury it contains. Fish lower on the food chain tend to have lower mercury levels. For example blue fin tuna is a popular fish served in sushi. Unfortunately it’s one of the unhealthiest fish to eat because it has such high levels of mercury.
- Tobiko sushi is made with fish roe and raw quail eggs. Quail eggs are high in saturated fat and cholesterol and they also run the risk of salmonella poisoning.
So to be on the safe side, eat sushi responsibly and leave it to the professionals. Sushi chefs at respectable sushi restaurants are highly trained to handle raw fish safely.
What are some dangers from raw seafood?
- Some common infectious organisms that can infect raw fish include hepatitis A, noroviruses and Vibrio vulnificus, and scromboid poisoning
to learn more see links below.
But why doesn't everyone refrigerate them? Wont they go bad?
- The U.S., Japan, Australia and Scandinavia all refrigerate their eggs because the wash them. Soon after a chicken lays an egg, producers put them straight to a machine that shampoos them with soap and hot water. However, the wash compromises them because it washes away the natural coating that acts like a safety vest for the egg. (It keeps water and oxygen in and bad bacteria out) Since washing damages that layer and increase the chances for a bacterial invasion into pores or hairline cracks in the shell. So the eggs are spray with oil to prevent bacteria from getting in, and refrigerated to keep microorganisms at bay.
So why go to the trouble of washing eggs? A lot of it has to do with fear of salmonella. In most European countries, hens are vaccinated against salmonella. In the U.S., vaccination is not required, but eggs must be washed and refrigerated from farm to store, and producers must follow a host of other safety measures.
More on eggs
The consumption of horse meat is something that many of us would find quite appalling, but in some places it is considered a traditional delicacy. In Japan horse meat is usually eaten raw, which can of course be a problem.
However,other than the obvious risk of eating raw meat the presence of horse in meals does not directly pose a threat to health.
- The danger comes from the fact that it might contain a chemical known as bute, a drug that is given to horses to relieve pain and treat fevers.In humans the chemical can trigger a serious blood disorder known as aplastic anaemia. (which causes a loss of red and white blood cells and, without treatment,it can be life-threatening) Regardless of that , the amount of bute that you are likely to get from eating horse meat is about a millionth of what would need to eat to get aplastic anaemia.
But to be safe, its not advised to eat horse meat if you eat a lot of processed food because it can exasperate the bute. Other than that, go ahead and try the delicacy, just make sure its done propelly
So what is the problem with raw meat?
- Bacterial contamination that occur during production, harvesting, processing, storing, shipping or preparation include Campylobacter, Escherichia coli, Salmonella, Staphylococcus aureus, Listeria monocytogenes and Yersinia enterocolitica. The most common symposm of these include diarrhea nausea and vomiting.
- Paracites you can get from meats include Trichinella spiralis.
For further information see links below