Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Our Blog,Outbreaks & Recalls on December 1, 2020
Sushi, most people either love it or hate. I personally enjoy it. Take it or leave it, if not properly prepared or stored, it can make you very sick. Recently 159 people were sickened after eating sushi from 2 different Harris Teeter locations in Concord N.C. It’s not clear what caused the sushi related illness. However, as of Dec. 18th health officials consider the matter closed as no new cases have been reported since Dec. 1st.
Sushi is a traditional Japanese food and a favorite for many in the United States. Sashimi, which is thinly sliced raw fish often served with sauces (like wasabi or soy sauce), is another popular delicacy. Unlike sashimi, sushi does not necessarily involve raw fish. In fact, sushi simply refers to the small balls or rolls of vinegar-flavored cooked rice. These rice rolls are then wrapped in seaweed and garnished with vegetables, egg, raw fish, cooked fish, or other foods. Additionally, Nigiri is a type of sushi where slices of raw fish are pressed over vinegared rice.
Whatever option you enjoy, you should be aware of the health risks associated with sushi from Harris Teeter or other sources, which include consuming disease-causing bacteria or parasites. There are many ways to become sick from both raw or undercooked seafood, as well as contaminated rice, fish, and vegetables.
Infected individuals have reported experiencing vomiting, diarrhea, fever, muscle aches and abdominal cramps after eating sushi bought from a third-party sushi kiosk within the two Harris Teeter locations. Officials notified customers from 429 households who purchased sushi at one of the two locations between November 13th and 19th. Dana Robinson, Communications Manager for Harris Teeter stated that, “Committed to the quality of its products and the safety of its customers, Harris Teeter removed and discarded all sushi products from the two stores. The departments have undergone a thorough deep cleaning and sanitation. We have re-opened following inspection and approval by Cabarrus Health Alliance.”
According to the Cabarrus Health Alliance, specimen samples from the two sushi locations were submitted for analysis and tested for a broad range of pathogens in an attempt to identify the specific agent responsible for the illness. The results from all six samples came back negative. Officials believe that, unfortunately, the pathogen had already been through two incubation cycles at the time of collection, and were no longer active at a level that could be detected in laboratory testing. CHA Environmental Health Director, Chrystal Swinger, stated that “The collection of food and specimen samples did not align with the incubation cycles, which resulted in the cause of this food borne outbreak to be inconclusive.”
There are steps you can take to protect yourself from getting sick when eating sushi, nigiri, or sashimi. Properly trained sushi chefs know how to buy, examine, store, and handle fish to minimize the risk of illness and parasites. In Japan, sushi chefs must be licensed; however, that’s not required in the United States. What about “sushi grade” fish? While that may sound like a comforting designation, in America “sushi grade” isn’t regulated.
Be sure to only visit reputable sushi restaurants. Only frequent reputable sushi restaurants have well-trained staff. Looking for the cheapest sushi is really not a good idea. Reputable restaurants with trained staff will know how to detect anisakis larvae, as well as how to properly handle fish. The FDA The FDA has recommendations for the transportation and storage of sushi fish. It should also be flash frozen prior to preparation. Fish should be frozen to minus 4 degrees Fahrenheit for a minimum of seven days before it’s used in food. Flash freezing fish at a low temperature kills parasites and prevents infection.
Be careful when selecting fish for sushi. Some fish are simply a no-no for eating raw or sushi style; that includes freshwater fish like pike, yellow perch, and brook trout. Never eat these fish as sushi. They must be thoroughly cooked to 145 degrees Fahrenheit before consumption. Tuna is often considered a safer option for sushi. It’s a faster fish, so it often avoids parasites. This doesn’t protect it from other contamination issues, like salmonella, but it’s one way to reduce your risk.
At-home attempts at preparing sushi should be approached with caution. Most people are not trained to properly handle fish, and home freezers won’t get cold enough to kill parasites. Additionally, most fish sold at the supermarket is not properly frozen, and thus not sushi grade. Consider using smoked fish and seafood or meat alternatives, like imitation crab, when attempting to prepare sushi at home. Be sure your other ingredients, such as rice, celery, or avocado are of good quality and properly cleaned and prepared as well.
For some, the risk of infection is too high, pregnant women, young children, the elderly, and people with compromised immune systems are all at greater risk for infection and should avoid eating sushi all together. By simply taking these things into account, you can continue to enjoy sushi without worrying about the risk. For those of you that don’t like sushi, you’re in the clear. However, for those of us that do, simply find a good, reputable sushi restaurant with well trained staff and enjoy!
If you were impacted by Sushi from Harris Teeter and need advice, a food poisoning lawyer is a great place to start. The Lange Law Firm, PLLC can help!
An experienced food poisoning lawyer can answer your questions and go over the details of your situation. If you wish to file a legal claim, call The Lange Law Firm, PLLC at (833) 330-3663 for a free, no obligation consultation. Or send an email here to get started.
Many foodborne illness situations are time sensitive. So don’t wait. Call today.
By: Heather Van Tassell (contributing writer, non-lawyer)