The U.S. and EU bans on food cultivated from cells will not likely slow that industry. The latest to weigh in is Israel-based Wanda Fish Ltd., out with its first cultivated bluefin tuna toro sashimi.
It is said to create the buttery sensation of a true Bluefin Toro. The cultivated
Continue Reading Israel-based Wanda Fish rolls out first cell-cultivated fish
Researchers have estimated that Japan had around 20,000 anisakiasis cases each year in 2018 and 2019. These figures are much higher than official data.
Anisakiasis is a parasitic disease caused by anisakid worms. Transmission occurs when infective larvae are ingested from fish or squid that are eaten raw or undercooked.
Continue Reading Scientists find large gap in anisakis estimates and official statistics
Salmonella in raw fish has been identified by Food Standards Australia New Zealand as an emerging food safety risk.
For 2019, Food Standards Australia New Zealand (FSANZ) also noted two ongoing issues and kept a watch on eight other food safety issues, according to an annual report on emerging and
Continue Reading FSANZ identifies Salmonella in raw fish as emerging issue
Proper storage of raw seafood and good hygiene is important to avoid contaminating sushi with Listeria at amounts that can cause illness, according to a risk assessment in Norway.
The Norwegian Scientific Committee for Food and Environment (VKM) looked at Listeria monocytogenes in sushi after a Norwegian Food Safety Authority
Continue Reading Norwegian agency assesses Listeria risk from sushi
Beginning in August, New York City will require that fish served raw in restaurants be frozen before serving, according to The New York Times. For purist diners of sushi and sashimi who may take offense at the idea of their fresh catch coming from a freezer, the new food
Continue Reading New York City to Require Freezing Fish Before Serving It Raw
