Health Tip: Safer Sushi Eating
Sushi is becoming more and more popular, but there can be health risks associated with eating some kinds of sushi, especially those that contain raw fish.
The Colorado State University Extension offers these suggestions for when you plan to eat sushi:
- When making sushi from scratch, look for fish at the grocery store labeled "sushi-grade" or "sashimi-grade."
- Keep the fish refrigerated at 41 degrees Fahrenheit or below until it's time to eat.
- Prepare rice for sushi rolls with vinegar to slow bacterial growth.
- Separate raw and cooked fish during preparation -- and ideally -- use different utensils, cutting boards and surfaces to prepare each.
- People with a weakened immune system (pregnant women, children, people with chronic conditions) should not eat sushi.
Health Tip: Keep Your Kitchen Clean
Proper food storage and preparation are important ways to prevent food-borne illness, as is keeping your kitchen germ-free.
Here are suggestions for a clean kitchen, courtesy of the National Digestive Diseases Information Clearinghouse:
- Each week, wash all sponges, dish rags and towels in the washing machine with hot water.
- Make sure all cooking utensils are clean before you use them, and wash them thoroughly immediately after cooking.
- Keep all kitchen counters and surfaces clean before and after preparing food. Clean them with a solution of one teaspoon of bleach to one quart of water.
- Always wash your hands with warm water and soap before working in the kitchen, especially when handling food.
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