I'm considering exposing raw fish slices to a UV lamp to kill bacteria before making it into sushi. Would this help? Is there a practice of doing this? And what could be the drawbacks, if any?
UPDATE Thank you very much for your answers. A couple of points to clarify. I am talking about:
- Using UV-C light wand
- Using it on freshly defrosted fish, that is in addition to freezing, not instead of it
- The goal is to further reduce risk of bacterial infection, not to completely sterilize the fish, as that wouldn't be possible
Furthermore, while digging on the Internet I found this:
For some types of food this [surface treatment] may well be sufficient, for example, muscle flesh from a healthy animal immediately after slaughter is, for all intents, sterile. Where contamination does occur, it will be as a result of contact with contaminated surfaces or fluids and this will initially manifest itself at the surface.
The efficacy of UV surface treatment will be strongly influenced by surface topography. Crevices, and similar features, of dimensions comparable to the size of microorganisms (i.e., a few microns) may shield microorganisms from potentially lethal UV rays and enable them to survive. This was cited in recent work as the reason why the UV treatment of fish fillets from a smooth-fleshed species was more effective than that of a rough-fleshed one.
This seems to imply that what I proposed had been tried and even proven somewhat effective.
I have not however found any mentions that UV exposure can cause changes in raw fish that would make it harmful to eat. In other words to make fish less safe than before. If anyone saw such effects being mentioned, please let me know (preferably without a pay wall).
Thank you again.