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Vol. 3 & 4 9 / 2001 |
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FOOD & NUTRITION
Whether you are purchasing products as a
consumer or evaluating them as a government inspector, odor and appearance are
the best means of assessing freshness. Products that have a strong,
objectionable odor or have an ammonia odor should be rejected.
When evaluating whole fish, look at the
eyes - they should be clear and should not be sunken. The gills should be
bright red and free from slime. Scales should be firmly attached to skin, and
the skin should be shiny and not faded. (Characteristic colors and markings
fade as fresh fish get older.) For dressed or filleted products, avoid those
that show signs of discoloration.
Are raw
and lightly marinated seafood such as sushi safe ?
Consuming raw fish is slightly riskier than eating cooked products,
primarily because parasites may be present. To minimize the risk, do not eat
raw or marinated seafood unless the fish has been adequately frozen to ensure
that any parasites are destroyed. In countries where raw fish dishes are
traditional, the fish are usually frozen before preparation. Freezing at 0° to
18°F for 48 hours will kill any parasites that may be present; however, for
larger fish four to five days may be required. Commercially frozen fish are
usually held at even colder temperatures and are essentially free of parasites.
Although parasites are the primary health concern in
consuming raw fish, bacteria can also be a problem. If you are in one of the
high-risk groups listed in the previous question, avoid raw or lightly
marinated seafood of any kind.
The information presented here refers only to raw or lightly
marinated products. Pickled products, such as pickled herring, are not a
problem. The acidity of the vinegar used in pickling, often in combination with
salt, preserves products and destroys parasites and harmful bacteria.