As with most foods, sushi is not free from health risks, but these risks are minimized with proper preparation and service. Some large fish, such as tuna (especially bluefin), can harbor high levels of mercury. This is due to the tuna's position at the top of the food chain (among sea creatures). Thus, tuna can lead to mercury poisoning when consumed in quantity. Details are also described in an article, "Mercury in fish". The FDA recommends eating up to 6 - 12 ounces a week of a variety of fish and shellfish.
Parasite infection by raw fish is rare in the modern world (fewer than 40 cases per year in the U.S.),[18] and involves mainly three kinds of parasites: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium (a cestode/tapeworm).[18] Infection risk of anisakis is particularly higher in fish which may live in a river such as salmon (shake) in Salmonidae, and mackerel (saba). Such parasite infections can generally be avoided by boiling, burning, preserving in salt or vinegar, or freezing overnight.
For the above reasons, the EU regulation No 853/2004[19] forbids the use of fresh raw fish; it has to be frozen at temperatures below -20 °C in all parts of the product for not less than 24 hours.
Some forms of sushi, notably those containing pufferfish fugu and some kinds of shellfish, can cause severe poisoning if not prepared properly. Particularly, fugu has a lethal dose of tetrodotoxin in its internal organs and must be prepared by a licensed fugu chef who has passed the prefectural examination in Japan.
Source: wikipedia
Lihat juga : dim sum, steak
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