What are the risks of eating sushi?

Sushi is a Japanese dish made with rice seasoned with rice vinegar and often served with raw fish, but can also be accompanied by other ingredients such as seaweed, vegetables and eggs. A major risk associated with sushi is bacterial contamination, particularly when raw fish are used as the main ingredient. However, this risk can be mitigated by selecting fresh, high-quality fish and keeping them at an appropriate temperature during transportation, storage and preparation.

Sushi restaurants should also follow strict hygiene and food safety standards to prevent contamination by bacteria such as Vibrio parahaemolyticus or norovirus. Another sushi-related risk is the presence of parasites such as anisaki, which can infest raw fish. However, the risk of contracting an anisakis infection by eating sushi is relatively low, especially if the fish is stored at sub-zero temperatures for at least 24 hours before being consumed. In general, sushi can be a healthy and tasty food choice if you choose high-quality fresh fish and eat in a restaurant that follows strict hygiene and food safety standards. However, individuals with weakened immune systems or pregnant women should seek medical advice before eating sushi because of the potential health risks associated with bacterial contamination or parasites.