Unveiling the Safety of Your Sushi: Hidden Health Risks Revealed
Research conducted in Norway highlights the potential health risks associated with underprocessed seafood, particularly sushi and sashimi, due to the presence of Aeromonas bacteria. Mild processing methods used in these products do not effectively inhibit bacterial growth, and there is a concern that these bacteria can spread antibiotic resistance. While the risk of getting sick from Aeromonas is small for healthy individuals, it is important for the food industry to pay more attention to these bacteria. To ensure safety, it is crucial to consume raw or mildly processed seafood when it is fresh and maintain strict personal and kitchen hygiene during food preparation. Additionally, strict regulation by authorities and choosing raw produce from countries with limited antibiotic use, such as Norway, can help combat the problem of antibiotic-resistant bacteria.
