Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site 3comvax.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!harvard!talcott!panda!genrad!decvax!decwrl!Glacier!oliveb!3comvax!brianb From: brianb@3comvax.UUCP (Brian Bechtel) Newsgroups: net.cooks,net.med Subject: Re: Re: Sushi (From Japan) Message-ID: <161@3comvax.UUCP> Date: Mon, 19-Aug-85 10:32:23 EDT Article-I.D.: 3comvax.161 Posted: Mon Aug 19 10:32:23 1985 Date-Received: Fri, 23-Aug-85 06:34:09 EDT References: <3713@decwrl.UUCP> Organization: 3Com Corp; Mountain View, CA Lines: 24 Xref: linus net.cooks:3638 net.med:1933 > >I, too, have read literature about getting worms (or something) > >from sushi and would like to know more. I recently read somewhere that > >one can not only catch worms from sushi, but also from other raw seafood, > >such as raw oysters. Glleergh. . . . . . > I've never hard such problem in Japan. It's restaurant's problem rather than > Sushi. Sushi makers are one kind of artisan in Japan, and they must have very > long time training more than 10 years such as chef of French restaurant. > ( But.. Currently , It's not true for increase large amount of sushi > restaurant. I think , especially in US. ) You should make sure quality of > restaurant. According to the Morbidity and Mortality Weekly Report (a publication for epidemiologists), parasite infection from commercially prepared sushi is very rare in the US. Sushi makers are trained to recognize bad fish, and won't serve it. Their training appears to be effective. I can't quote the exact statistic, but the ratio was something like: out of 150 cases of parasitical infection reported to the CDC, 1 was from a restaurant, 149 were from home-prepared foods. -- --Brian Bechtel {hplabs,fortune,idi,ihnp4,tolerant,allegra,tymix}!oliveb\ desteng }3comvax!brianb amdahl!bnrmtv/