How come you can eat raw fish in sushi but when just get samonella?

You're right to be cautious about raw fish and food safety! Here's why you can eat raw fish in sushi safely, but it's crucial to be mindful of the risks:

Sushi uses specific fish and preparation:

* Species Selection: Sushi chefs carefully choose fish known for low levels of parasites and bacteria. Salmon, tuna, and certain other fish are preferred.

* Freezing: Many sushi-grade fish are frozen for a specific period (usually below -20°C/-4°F) to kill parasites.

* Freshness: Freshness is paramount. High-quality fish is handled with care and consumed quickly to prevent spoilage.

* Proper Handling: Sushi restaurants emphasize hygiene and food safety practices, with strict cleaning protocols and trained staff.

But, risks still exist:

* Improper Handling: If any of the above steps are not followed, the risk of contamination increases.

* Cross-Contamination: If raw fish comes into contact with other foods or surfaces that are not properly sanitized, bacteria can spread.

* Individual Sensitivities: Some people may be more susceptible to foodborne illnesses, even with properly prepared sushi.

Here are some tips to minimize your risk:

* Choose reputable restaurants: Look for places known for their quality and sanitation.

* Observe freshness: Fish should look and smell fresh, not overly fishy.

* Ask about freezing: Inquire about the freezing process used for the fish.

* Pay attention to your body: If you experience any symptoms like nausea, diarrhea, or stomach cramps after eating sushi, see a doctor promptly.

The bottom line: Sushi is a delicious and popular food, but it's essential to be aware of the potential risks and take steps to minimize them. Enjoy sushi safely by choosing reputable restaurants and following food safety practices.