Re: Where's the petri dish thread?
Posted: Fri Feb 21, 2020 8:04 am
Another, and new reason why, I don't eat raw meat:
Sooner or later if you eschew raw meat, you're going to get some static for it. If not from your friends/eating companions, then, for example, your waiter/waitress, as they smile smugly and condescendingly when you ask them to point out for you which of their sushi rolls are cooked.
First Reported Case of Shewanella haliotis in the Region of the Americas — New York, December 2018
This organism, previously primarily in Asia, was isolated in 2018 from a New York patient who had ingested raw fish.
Shewanella haliotis is a gram-negative rod that grows in small yellow-brown mucoid colonies and was first identified from abalone gut flora in 2007 and has been isolated in China, Japan, South Korea, and Thailand. In December 2018, an 87-year-old man was evaluated at a Flushing, New York, hospital for lower-right abdominal pain. Computed tomography showed appendiceal abscesses, and percutaneous drainage of the abscesses revealed a cloudy jelly-like substance. An organism was isolated and identified by 16S ribosomal sequencing as Shewanella haliotis...
This patient's only probable exposure was ingestion of raw salmon 10 days before illness onset, an incubation period consistent with previous reports (3–49 days). The authors note that risk factors for infection have been identified in only about half of cases, usually in marine environments and involving contamination of cultivated shellfish.
COMMENT
Although this is the first report of infection with Shewanella haliotis in the U.S., the widespread ingestion of raw fish and shellfish (some of which is imported from Asia) in this country would predict the much more common emergence of this organism in the future.
I found this interesting:
Sushi - Health Risks
Some of the ingredients in sushi can present health risks. Large marine apex predators such as tuna (especially bluefin) can harbor high levels of methylmercury, which can lead to mercury poisoning when consumed in large quantity[70] or when consumed by certain higher-risk groups, including women who are pregnant or may become pregnant, nursing mothers and young children.[71]
According to recent studies, there have been about 18 million infections worldwide from eating raw fish.[72] This serves as a great risk to expecting mothers due to the health risks that medical interventions or treatment measures may pose on the developing fetus.[72] Parasitic infections can have a wide range of health impacts, including bowel obstruction, anemia, liver disease, and more.[72] The impact of these illnesses alone can pose some health concerns on the expecting mother and baby, but the curative measures that may need to take place to recover, are also a concern as well.[72]
Sashimi or other types of sushi containing raw fish present a risk of infection by three main types of parasites:
Clonorchis sinensis, a fluke which can cause clonorchiasis[73]
Anisakis, a roundworm which can cause anisakiasis[74]
Diphyllobothrium, a tapeworm which can cause diphyllobothriasis[75]
For the above reasons, EU regulations forbid the use of fresh raw fish. It must be frozen at temperatures below −20 °C (−4 °F) in all parts of the product for no less than 24 hours.[76] As such, a number of fishing boats, suppliers and end users "super-freeze" fish for sushi to temperatures as low as −60 °C.[77] As well as parasite destruction, super-freezing also prevents oxidation of the blood in tuna flesh, thus preventing the discoloration that happens at temperatures above −20 °C.[78]
Some forms of sushi, notably those containing pufferfish fugu and some kinds of shellfish, can cause severe poisoning if not prepared properly. Particularly, fugu consumption can be fatal. Fugu fish has a lethal dose of tetrodotoxin in its internal organs and, by law in many countries, must be prepared by a licensed fugu chef who has passed the prefectural examination in Japan.[79] The licensing examination process consists of a written test, a fish-identification test, and a practical test that involves preparing the fugu and separating out the poisonous organs. Only about 35 percent of the applicants pass.[80]
[...]
Sooner or later if you eschew raw meat, you're going to get some static for it. If not from your friends/eating companions, then, for example, your waiter/waitress, as they smile smugly and condescendingly when you ask them to point out for you which of their sushi rolls are cooked.
First Reported Case of Shewanella haliotis in the Region of the Americas — New York, December 2018
This organism, previously primarily in Asia, was isolated in 2018 from a New York patient who had ingested raw fish.
Shewanella haliotis is a gram-negative rod that grows in small yellow-brown mucoid colonies and was first identified from abalone gut flora in 2007 and has been isolated in China, Japan, South Korea, and Thailand. In December 2018, an 87-year-old man was evaluated at a Flushing, New York, hospital for lower-right abdominal pain. Computed tomography showed appendiceal abscesses, and percutaneous drainage of the abscesses revealed a cloudy jelly-like substance. An organism was isolated and identified by 16S ribosomal sequencing as Shewanella haliotis...
This patient's only probable exposure was ingestion of raw salmon 10 days before illness onset, an incubation period consistent with previous reports (3–49 days). The authors note that risk factors for infection have been identified in only about half of cases, usually in marine environments and involving contamination of cultivated shellfish.
COMMENT
Although this is the first report of infection with Shewanella haliotis in the U.S., the widespread ingestion of raw fish and shellfish (some of which is imported from Asia) in this country would predict the much more common emergence of this organism in the future.
I found this interesting:
Sushi - Health Risks
Some of the ingredients in sushi can present health risks. Large marine apex predators such as tuna (especially bluefin) can harbor high levels of methylmercury, which can lead to mercury poisoning when consumed in large quantity[70] or when consumed by certain higher-risk groups, including women who are pregnant or may become pregnant, nursing mothers and young children.[71]
According to recent studies, there have been about 18 million infections worldwide from eating raw fish.[72] This serves as a great risk to expecting mothers due to the health risks that medical interventions or treatment measures may pose on the developing fetus.[72] Parasitic infections can have a wide range of health impacts, including bowel obstruction, anemia, liver disease, and more.[72] The impact of these illnesses alone can pose some health concerns on the expecting mother and baby, but the curative measures that may need to take place to recover, are also a concern as well.[72]
Sashimi or other types of sushi containing raw fish present a risk of infection by three main types of parasites:
Clonorchis sinensis, a fluke which can cause clonorchiasis[73]
Anisakis, a roundworm which can cause anisakiasis[74]
Diphyllobothrium, a tapeworm which can cause diphyllobothriasis[75]
For the above reasons, EU regulations forbid the use of fresh raw fish. It must be frozen at temperatures below −20 °C (−4 °F) in all parts of the product for no less than 24 hours.[76] As such, a number of fishing boats, suppliers and end users "super-freeze" fish for sushi to temperatures as low as −60 °C.[77] As well as parasite destruction, super-freezing also prevents oxidation of the blood in tuna flesh, thus preventing the discoloration that happens at temperatures above −20 °C.[78]
Some forms of sushi, notably those containing pufferfish fugu and some kinds of shellfish, can cause severe poisoning if not prepared properly. Particularly, fugu consumption can be fatal. Fugu fish has a lethal dose of tetrodotoxin in its internal organs and, by law in many countries, must be prepared by a licensed fugu chef who has passed the prefectural examination in Japan.[79] The licensing examination process consists of a written test, a fish-identification test, and a practical test that involves preparing the fugu and separating out the poisonous organs. Only about 35 percent of the applicants pass.[80]
[...]
