Sushi is under attack again as a British tabloid makes sensational claims that Australian sushi may contain parasites or have been pumped full of carbon monoxide.
There are fears that overseas are using carbon monoxide – a gas found in car exhausts -to stop the fish turning brown and staying artificially pink.
The claim in Australian edition of the Daily Mail comes just eight months after another Mail article proclaimed that diners were on “a safer footing” with raw salmon sushi.
“Food hygiene legislation dictates that fishery products for raw consumption (and which aren’t from certified parasite-free farms or waters) must have been frozen, which destroys tiny stomach-upsetting worms, called anisakis.”
The October 2017 article didn’t specify which country’s legislation it was referring to.
Australians eat more than 110 million servings of sushi and sashimi every year, despite experts warning parasites and harmful bacteria may be present in the seaweed-wrapped rolls and raw fish slices.
As the popularity of the Japanese snacks continue to rise, so too do the gruesome tales of hidden ingredients, ghastly infections and shoddy operations in foreign factories, The Daily Mail said.
