3 ms·
What we consider food safe depends on local regulations / individual standards. Some people eat raw salmon.
by yreg 4y ago
What we consider food safe depends on local regulations / individual standards. Some people eat raw salmon.
- daliusd 4y agoSome eat raw meat but like drawing motorcycle without helmet it is not safe whatever standards you have
- xxs 4y agoC'mon raw meat is one of the absolute best types of food. Beef tartare is great, although in most places I'd not have it home prepared, yet I'd trust most restaurants willing to put in a menu [or 'cooked' if asked directly in the kitchen]
- deleted 4y ago[deleted]
- daliusd 4y agoI agree that it might be tasteful and I hope that's what you mean by "best", but health-wise there is nothing good about it. https://sentientmedia.org/can-humans-eat-raw-meat/ https://sentientmedia.org/can-humans-eat-raw-meat/
- matsemann 4y agoI'd rather say it depends on the source of the fish. In some parts of the world the salmon has parasites, and needs to be either cooked or frozen before it's considered safe to consume. Salmon from other places can however be consumed raw. See "Up to the 1990s, raw salmon sushi was not eaten in Japan" https://news.ycombinator.com/item?id=34193748 https://news.ycombinator.com/item?id=34193748
- CipherThrowaway 4y agoDepending on where you are in the world, the salmon you eat raw isn't the same as the salmon you eat cooked. There are extra requirements around sashimi grade salmon such as flash freezing to kill parasites. The risk profile is not the same as eating undercooked salmon that is not intended for raw consumption.
- yreg 4y agoAlso depending on where you are all available salmon could be flash frozen and considered safe without cooking. Depending on where you are the salmon might be less likely to contain parasites and your government food hygiene institution might not consider raw salmon unsafe. My point is that the original comment seems like US-defaultism.
- b112 4y agoBut warming salmon to a temperature where bacteria grow best, and fastest, and then not heating it enough to kill bacteria, is not the same as raw salmon or cooked salmon. Bacteria appear when preparing the meal. A salmon, uncut, is internally sorta safe, but once cut open, bacteria is introduced. This is why you don't see cuts of salmon for sale, at room temp. You see cleaned salmon on ice, or in a fridge.
- yreg 4y agoThis is a good point. Do bacteria multiply so fast at the right conditions that this would already have an effect during the time it takes to cook + eat the meal?
- deleted 4y ago[deleted]