Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site brl-tgr.ARPA Path: utzoo!linus!philabs!cmcl2!seismo!brl-tgr!wmartin From: wmartin@brl-tgr.ARPA (Will Martin ) Newsgroups: net.cooks,net.med Subject: Sushi Message-ID: <499@brl-tgr.ARPA> Date: Wed, 7-Aug-85 16:29:10 EDT Article-I.D.: brl-tgr.499 Posted: Wed Aug 7 16:29:10 1985 Date-Received: Sat, 10-Aug-85 23:49:52 EDT Distribution: net Organization: USAMC ALMSA, St. Louis, MO Lines: 25 Xref: linus net.cooks:3574 net.med:1752 I've only had the chance to have sushi a few times, when visiting California, and loved it. However, since then, I've read some newspaper articles describing various vile and loathsome parasitical infections or other ill effects that can arise from eating sushi, and have been scared away. I was wondering if anyone out there had some hard knowledge about this topic -- how likely is it that I will suffer some ill effect from eating sushi or sashimi at a commercial sushi bar or Japanese restaurant in America? (Would location make any difference?) I can't see that such shops could stay in business long if the ill effects were anything but very rare -- the legal judgements against them, or the cost of liability insurance, would drive them out of business. So, are these sensationalistic newspaper articles just drivel? Is it really perfectly safe to gobble all the sushi I can afford? ("Perfectly" being a real-world chance of something like one in ten million that I will contract some dreaded infestation...) Or are ill effects, bad enough to require some form of treatment or having permanent repercussions, really relatively common, and people just accept them as the cost of enjoying this foodstuff? Regards, Will Martin UUCP/USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA