Viewing a single comment thread. View all comments

BaldBear_13 t1_itrbyi9 wrote

Reply to comment by tdscanuck in ELI5 why can we eat sea food raw but not others by FNAFlover_3265

does it matter that farm animals often live in overcrowded conditions that make diseases easier to spread, while seafood is often wild-caught, and salt water kills many germs?

1

Way2Foxy t1_itrc3js wrote

Salt water may kill many germs, but I'm guessing not such germs you'd find in the ocean.

2

Sunlit53 t1_itrenwt wrote

If you are referring to sushi it’s necessary to freeze it to a certain temperature and keep it there for a while to kill off any parasites.

“Sushi-grade- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours, or freezing at -35°C (-31°F) or below until solid and storing at -20°C (-4°F) or below for 24 hours.

https://www.gov.mb.ca › docsPDF Food Safety Guidelines for the Preparation of Sushi”

1

BaldBear_13 t1_itrfrni wrote

you are quite right. Fish is often farmed, so disease is a risk.

Beef intended for raw consumption is also often sterilized by freezing.

1