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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