Timeline for Is IKEA frozen salmon safe to eat raw in sushi?
Current License: CC BY-SA 4.0
14 events
| when toggle format | what | by | license | comment | |
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| Dec 22, 2018 at 20:29 | vote | accept | kiwibg | ||
| Nov 21, 2018 at 17:51 | comment | added | rumtscho♦ | @AnoE the information about "freezing not making things safe" refers to bacteria. They will survive freezing and thawing, and also there will be new bacteria finding your meat as soon as you thaw it. So, freezing does not reduce bacteria numbers. It does however reduce parasite numbers. In sushi, you have to accept that you will eat all bacteria present, so the freezing targets the parasites only (which are pretty widespread in fish). | |
| Nov 21, 2018 at 12:24 | comment | added | user3445853 | @AnoE slight freezing destroys most wormy parasites and their watery bodies; the hard freezing is to destroy the tougher parasite eggs specifically (see Seamonkies' eggs: survival mechanisms for long tough times!). The shrinking/re-expanding and the ice crystals in cells eventually, mechanically, destroys (statistically) all of them; just like flavour "flattens" over each freezing/thawing cycle, it's various molecules that get mechanically destroyed. The various options of procedures (shorter at colder temperatures) come from experiments that had to destroy a pre-set percentage of parasites. | |
| Nov 21, 2018 at 12:17 | comment | added | user3445853 | @Electrick-Gecko: "I have never gotten sick from eating sushi": That is mostly another issue, food poisoning from bacteria (bacterial infection, or bacterial toxins --- do look up Ciguatera in reef fish; toxins that cannot be destroyed by conventional cooking or freezing). Insufficiently frozen fish might give you parasites; with a long-ish incubation, you might not know for months or years you have them and you wouldn't be able to link them back to a specific meal (undercooked pork? unsafe sushi salmon? ... ), often only to a risky eating habit. | |
| Nov 21, 2018 at 12:03 | comment | added | AnoE | Also... if this is possible, why do we bother with keeping stuff cold all the time anyways, and don't just have big local deep-freezers etc., making it much less problematic if something thaws which should not? | |
| Nov 21, 2018 at 12:01 | comment | added | AnoE | I try to believe the things said here, and there are links to official guidelines. But this is the first time ever that I hear that stuff gets killed by low temperature. I was always operating under the assumption that the little buggers only get, well, frozen, and keep replicating happily when thawed - and get killed only by reaching a certain warmer temperature (e.g., ~40°C for beneficial bacteria involved in baking bread, or ~70-80°C-ish for harmful meat stuff). Do you have a link to some ressource that shows how that works for low temperatures, scientifically? | |
| Nov 21, 2018 at 10:31 | comment | added | WoJ |
[-18°C] is the most common temperature for household freezers This is an interesting point: as far back as I can remember, all the freezers in my refrigerators (refrigerator/freezer combo) were at -22°C, despite being *** graded, which indeed means -18°C
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| Nov 21, 2018 at 9:02 | history | edited | Electric-Gecko | CC BY-SA 4.0 |
added 133 characters in body
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| Nov 21, 2018 at 8:53 | history | edited | Electric-Gecko | CC BY-SA 4.0 |
Added more info in an update
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| Nov 21, 2018 at 6:56 | history | edited | Electric-Gecko | CC BY-SA 4.0 |
Added to the disclosure section.
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| Nov 20, 2018 at 19:02 | comment | added | Sophie Swett | If you want to freeze it below -35°C for 15 hours, would packing it in dry ice be a good way to accomplish that? | |
| Nov 20, 2018 at 17:56 | comment | added | J... | Manitoba's version of the document probably just says to put the fish out in the snow for a day. -40C is just another day in the life there... | |
| Nov 20, 2018 at 14:11 | comment | added | Nuclear Hoagie | Worth pointing out that the "sushi grade" label is completely unregulated, it doesn't indicate any uniform method of preparation or level of safety. Stores do have a vested interest in keeping you safe, so "sushi grade" fish likely is less likely to make you ill when eaten raw, but it's incorrect to assume that all "sushi grade" fish has gone through the same "sushi grade process". | |
| Nov 20, 2018 at 11:42 | history | answered | Electric-Gecko | CC BY-SA 4.0 |