Named the most dangerous dishes of Japanese cuisine in Russian cafes
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It is not the first time that sushi, beloved by Russians, has come to the attention of the “auditors”. An inspection of popular Philadelphia rolls from the largest Russian manufacturers, conducted by Roskachestvo, showed that E. coli was found in 40% of the samples, and in absolutely all rolls, excess of the standards in terms of the number of pathological microorganisms was revealed. In other words, the rolls sold in restaurants, shops and takeaways are unsafe, which, of course, is not new. “MK” found out what other dishes can hit the gastrointestinal tract.
Of course, gastroenterologists have long called sushi very risky snacks, at least those that are sold here. “Don’t forget that sushi is based on raw fish, so it’s critical that it’s fresh. In Japan, where sushi comes from, this is not a problem. But in Moscow, although it is the port of the seven seas, there is no fresh fish of its own. And everything that is issued for it was delivered to the capital by plane for at least two hours. And if, for example, she flies from the Far East, then even longer. Therefore, frozen fish is most often used for their preparation – it is not known where, how and how long it was stored, whether it was thawed and re-frozen. Phosphates are traditionally added to such fish, which retain moisture in it. In addition, in most cases, not wild fish is used, but artificially grown. And this is often kept in the literal sense of the word in muddy water and fed with growth hormones, ”an epidemiologist who wished to remain anonymous told MK.
Therefore, according to our expert, the first thing that can threaten eating sushi is acute intestinal poisoning, from mild forms to the most severe. From this point of view, raw salmon is especially dangerous, which even in Japan itself is treated with great apprehension. The fact is that it is in this fish that microbes multiply the fastest. Remember that fresh salmon has no smell, while stale salmon smells.
If we talk about tuna, then this fish is considered not only tasty, but also healthy. Provided, of course, that it is fresh. However, we practically don’t have one – tuna spoils very quickly. Therefore, we add artificial dyes or carbon monoxide to it – these harmful additives improve its presentation and extend the shelf life. In addition, we can often find sushi from tuna, banned in Europe, treated with carbon dioxide. In addition, often in our sushi bars, tuna is given out as tinted fish of a different, cheaper breed.
Symptoms of raw fish poisoning include abdominal pain, fever, nausea or vomiting, diarrhea, and in some cases a metallic taste in the mouth and photophobia.
Well, in addition, we must not forget that raw fish may contain parasites, the larvae of which, according to inspections of the sanitary service, are detected on average in 2% of samples. The most terrible fish parasite is the liver fluke, which causes opisthorchiasis. And although it is mainly found in river fish, unscrupulous sushi sellers often pass off river fish as sea fish. In marine fish, flat, round and tapeworms can be found. Therefore, the expert advises sushi lovers to choose options without raw fish and in no case store such products. Sushi should be delivered to your home in isothermal containers, but it’s still better to order them in popular places where there is more control (although, as the test shows, this may not work either). A restaurant or cafe that serves sushi must have visible refrigerated counters as well as visible production areas. There are almost no parasites in fish that has been cold-treated. The greatest risk is the purchase of ready-made sushi in stores – the manufacturer of ready meals can specify an arbitrarily long shelf life of their products. Plus, there are preservatives in there.
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