Although in principle, this kind of making meat safer is useful -- it probably ends up being used to make standards + preparation more lax and doable by unskill

Although in principle, this kind of making meat safer is useful -- it probably ends up being used to make standards + preparation more lax and doable by unskilled people. (in this case, so more people in China for example can access the exotic fish) This happened with the USDA + US beef industry, they wanted to be able to "cold sterilize" (irradiate) beef to eliminate E. coli. In principle why not, but there was also the belief that the industry wanted it so it would catch (and allow) mistakes in inspection and contamination to go through. Maybe for some things, it's good to have it be hard and only some people highly trained are allowed to do it, like fugu chefs...