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Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. When preparing these products, use commercially frozen fish. Alternatively, freeze the fish to an internal temperature of -4°F（-20C） for at least 7 days to kill any parasites that may be present. Home freezers are usually between 0°F and 10°F and may not be cold enough to kill the parasites.6 I/ e* C: Q& _; `) `+ i
$ c( y) i i+ j7 |The health risk from parasites is far less than the risk from “unseen” illness causing bacteria which are present in almost all foods V3 ]9 K5 I, {$ E
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发表于 2014-8-6 15:37
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