Eat at Your Own Risk
The safer solution: Cooking fish to at least 145 degrees for a minute or more will kill any parasites residing in the fish. But then you no longer have sushi! The only way to eat it raw and still be sure it's not harboring any parasites is to eat fish that has been frozen before it became sushi. The U.S. Food and Drug Administration recommends freezing fish to an internal temperate of -31 degrees Fahrenheit for at least 15 hours in order to kill parasites.
The FDA, AS USUAL...who are in bed with the mega corporate food businesses of homogeneity. Both want us to kill any form of REAL food in the end. I will stay happy in my home with all my lacto-fermented goodness and living food.... pathetic article.
If you want real food, you have got to work for it. Pay no attention to this article!
The pasteurization process was originally intended as a way of preventing wine and beer from souring according to Wikipedia. Pasteurization is not intended to kill all pathogens in the foods. Pasteurization reduces the number of pathogens so it's less likely to cause disease. Pasteurization of milk eliminates the spread of diseases such as diphtheria, tuberculosis, and brucellosis (a disease that primarily infects cattle but may rarely infect humans), through contaminated milk.
And, as the point was made; it's not the food we need to worry about, it's the handling; with the exception being the egg where the infection can come from within.
Popular Nutrition Slide Shows on MSN Health & Fitness
advertisement
MSN Health & Fitness does not provide medical or any other health care advice, diagnosis or treatment.
