Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
【Ta Kung Pao News 2006-2-20】
The Health Bureau of Kaohsiung City, Taiwan, has found that over 30% of commercially available sashimi is illegally treated with carbon monoxide to enhance its appearance. Doctors warn that while carbon monoxide itself is not harmful to humans, processed sashimi "preserves color but not freshness." The fish may look vibrant on the outside but could harbor large amounts of bacteria, posing a risk of food poisoning to consumers.
According to a report from the Central News Agency in Taipei on the 20th, the Kaohsiung City Health Bureau conducted tests on the carbon monoxide content in commercially available sashimi. The results showed that out of 19 samples from restaurants, supermarkets, and general markets, six were found to have illegally added carbon monoxide, accounting for 31% of the samples.
Dr. Lin Jie-liang, director of the Toxicology Department at Linkou Chang Gung Memorial Hospital, explained that when carbon monoxide binds with hemoglobin and myoglobin in fish, the meat turns an unusually bright red, misleading consumers into thinking the fish is fresh. This effect can last for a long time. However, carbon monoxide only preserves the color and not the freshness. Even if the fish appears red and vibrant, it may already be spoiled and teeming with bacteria.
When carbon monoxide binds with myoglobin, it forms carboxymyoglobin, which breaks down in the human stomach and poses no health risks. The primary danger of processed sashimi lies in the potential for food poisoning.
Particularly in red-fleshed fish, which have high levels of histidine, once the fish spoils, bacteria can multiply rapidly, releasing large amounts of histamine. Since sashimi is not cooked, it is highly susceptible to causing food poisoning. Dr. Lin noted that mild symptoms include diarrhea, nausea, or vomiting. For elderly individuals or children with weaker immune systems, infection with deadly bacteria could lead to severe conditions like sepsis, potentially resulting in death.
Dr. Lin pointed out that fish treated at ultra-low temperatures, between -20°C to -30°C, can be safely stored for one to two weeks. Therefore, when purchasing sashimi, consumers should not rely solely on visual cues to determine freshness. They should ensure that the seller has ultra-low temperature refrigeration equipment and, if possible, sample the fish. If the fish lacks elasticity, has a weak fish flavor, a soft texture, or a fishy smell, it is highly likely to be processed sashimi.
To prevent consumers from being deceived into buying stale fish, regions including the European Union, South Korea, and Singapore have banned the use of carbon monoxide in food. In recent years, there have been reports in the United States of some businesses prioritizing profit over public health and food safety by adding illegal substances, causing concern among consumers.
Source: http://www. takungpao. com/ news/ 06/ 02/ 20/ TM- 527397. htm
Carbon Monoxide in Sashimi: Preserves Color, Not Freshness
The Health Bureau of Kaohsiung City, Taiwan, has found that over 30% of commercially available sashimi is illegally treated with carbon monoxide to enhance its appearance. Doctors warn that while carbon monoxide itself is not harmful to humans, processed sashimi "preserves color but not freshness." The fish may look vibrant on the outside but could harbor large amounts of bacteria, posing a risk of food poisoning to consumers.
According to a report from the Central News Agency in Taipei on the 20th, the Kaohsiung City Health Bureau conducted tests on the carbon monoxide content in commercially available sashimi. The results showed that out of 19 samples from restaurants, supermarkets, and general markets, six were found to have illegally added carbon monoxide, accounting for 31% of the samples.
Dr. Lin Jie-liang, director of the Toxicology Department at Linkou Chang Gung Memorial Hospital, explained that when carbon monoxide binds with hemoglobin and myoglobin in fish, the meat turns an unusually bright red, misleading consumers into thinking the fish is fresh. This effect can last for a long time. However, carbon monoxide only preserves the color and not the freshness. Even if the fish appears red and vibrant, it may already be spoiled and teeming with bacteria.
When carbon monoxide binds with myoglobin, it forms carboxymyoglobin, which breaks down in the human stomach and poses no health risks. The primary danger of processed sashimi lies in the potential for food poisoning.
Particularly in red-fleshed fish, which have high levels of histidine, once the fish spoils, bacteria can multiply rapidly, releasing large amounts of histamine. Since sashimi is not cooked, it is highly susceptible to causing food poisoning. Dr. Lin noted that mild symptoms include diarrhea, nausea, or vomiting. For elderly individuals or children with weaker immune systems, infection with deadly bacteria could lead to severe conditions like sepsis, potentially resulting in death.
Dr. Lin pointed out that fish treated at ultra-low temperatures, between -20°C to -30°C, can be safely stored for one to two weeks. Therefore, when purchasing sashimi, consumers should not rely solely on visual cues to determine freshness. They should ensure that the seller has ultra-low temperature refrigeration equipment and, if possible, sample the fish. If the fish lacks elasticity, has a weak fish flavor, a soft texture, or a fishy smell, it is highly likely to be processed sashimi.
To prevent consumers from being deceived into buying stale fish, regions including the European Union, South Korea, and Singapore have banned the use of carbon monoxide in food. In recent years, there have been reports in the United States of some businesses prioritizing profit over public health and food safety by adding illegal substances, causing concern among consumers.
Source: http://www. takungpao. com/ news/ 06/ 02/ 20/ TM- 527397. htm