October 2008
Safer sushi
Put down those chopsticks and read this!
Not sure what to make of news about sushi risks? See our dos and don'ts so you can enjoy raw fish but reduce your chance of
being exposed to mercury, nasty parasites, and bacteria that can make you sick.
DO Pick the right rolls. Researchers found that one out of seven tuna rolls collected from 10 Chicago restaurants had more mercury than is considered safe for women and children. A recent New York Times survey found similar results at Manhattan restaurants.
Other mercury-heavy fish are king mackerel, shark, swordfish, and tile fish. So try to avoid those. If you're pregnant, nursing, or of childbearing age, just skip them. Instead, order seafood that tends to be low in mercury, such as crab, salmon, and shrimp. Studies show that eating lots of high-mercury fish can affect the neurological, cardiovascular, and immune systems. Fetuses and young children appear to face the most risk from mercury because they're smaller than adults and their nervous systems are still developing.
DON'T Make it yourself. The Food and Drug Administration requires sushi restaurants to freeze fish at minus 4 degrees F or colder for varying lengths of time (depending on the fish), which can eliminate the risk of parasites like tapeworms and nematode worms. (Yikes!) So ask if your favorite sushi restaurant freezes its fish, and leave sushi-making to the pros.
DO Look at the fish. Fish should be served cold and look bright, glossy, and translucent. Go to restaurants with clean counters, floors, and tables. If you buy take-home sushi, eat it right away. No leftovers-we mean it! Bacteria that usually live in small numbers in raw fish can multiply and lead to food poisoning if sushi isn't kept cold enough. Unsanitary handling can introduce more bacteria, so wash your hands before and after handling the fish.
This article first appeared in the October/November 2008 issue of ShopSmart.
DO Pick the right rolls. Researchers found that one out of seven tuna rolls collected from 10 Chicago restaurants had more mercury than is considered safe for women and children. A recent New York Times survey found similar results at Manhattan restaurants.
Other mercury-heavy fish are king mackerel, shark, swordfish, and tile fish. So try to avoid those. If you're pregnant, nursing, or of childbearing age, just skip them. Instead, order seafood that tends to be low in mercury, such as crab, salmon, and shrimp. Studies show that eating lots of high-mercury fish can affect the neurological, cardiovascular, and immune systems. Fetuses and young children appear to face the most risk from mercury because they're smaller than adults and their nervous systems are still developing.
DON'T Make it yourself. The Food and Drug Administration requires sushi restaurants to freeze fish at minus 4 degrees F or colder for varying lengths of time (depending on the fish), which can eliminate the risk of parasites like tapeworms and nematode worms. (Yikes!) So ask if your favorite sushi restaurant freezes its fish, and leave sushi-making to the pros.
DO Look at the fish. Fish should be served cold and look bright, glossy, and translucent. Go to restaurants with clean counters, floors, and tables. If you buy take-home sushi, eat it right away. No leftovers-we mean it! Bacteria that usually live in small numbers in raw fish can multiply and lead to food poisoning if sushi isn't kept cold enough. Unsanitary handling can introduce more bacteria, so wash your hands before and after handling the fish.
This article first appeared in the October/November 2008 issue of ShopSmart.
