Part 10/13:
While parasites are a valid concern, bacterial contamination remains a more common threat. Tests on 15 samples of sashimi sourced from various outlets revealed that most samples were free of parasites and within safe bacterial levels. Notably, two samples contained bacteria such as E. coli and Listeria monocytogenes—both of which can cause food poisoning, with Listeria posing higher risks for pregnant women and immunocompromised individuals.
Dr. Min emphasizes that bacteria like Salmonella and E. coli are typically introduced through poor hygiene practices, such as mishandling or inadequate cleaning, rather than the fish itself. Proper sourcing, handling, and storage are crucial to minimize these risks.