Is raw marine fish safer than freshwater fish? Expert: Myth!

In the eyes of many people, raw pickled seafood such as sashimi, drunken shrimp, and choking crabs are delicious

Although delicious, the media has also recently reported many cases

Myth 1:

Marine fish are safer than freshwater fish

The reporter purchased raw food such as drunken crabs and drunken shrimp through online shopping, restaurants and vegetable markets, and sent them to professional laboratories for testing

Finally, the experimenters detected the parasite's cysticer in a drunken shrimp product

Dai Yang, an associate researcher at the Institute of Parasitic Disease Control in Jiangsu Province, said that the most common thing in China is called liver flukes in freshwater fish, and there is a worm called iscanthiasis

Chondridylus, also known as hepatic flukes, is one of the most common pathogenic parasites

Experts particularly emphasize that it is also a misconception

Zheng Jianwei, chief physician of the Department of General Surgery at Beijing Tiantan Hospital affiliated to Capital Medical University, said that The Tremadosoma hua is actually seafood and freshwater fish from raw food, causing a very high

The risk of cirrhosis and liver cancer caused by Clonorchidis is more than 5 times greater than normal, generally around

Myth 2:

High concentrations of alcohol kill bacteria

There is also a misconception that parasites in food can be killed by liquor, mustard and other spices

Zheng Jianwei said that many people use wine, vinegar or other materials to pickle ingredients, think that the disinfection standards have been met, especially some from the river or the sea after the obvious pollution, with the so-called high concentration of wine pickled, but high concentration wine and medical high concentration alcohol is very different, and the conditions of soaking such as concentration, time, depth are not up to standard, this so-called raw pickled food is still very risky

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The national standards for raw and cooked foods in China are not the same, and the inspection and testing of fresh foods is more stringent

Zheng Jianwei said that if raw food does not pay attention to quality standards, including collection, collection, transportation, storage and final kitchen processing, any link in the process is contaminated or stays too long, or the temperature is not up to standard, there will be bacteria breeding