Sashimi is delicious, but is it really safe?

Despite its name, raw fish - or sashimi - is a staple in Japanese cuisine. It is equally as common in poké bowls across Hawaii, and a much loved part of yu sheng in Singapore. However, is it really safe to consume?

In Feb 2023, a couple who purchased a ready-to-eat sashimi rice bowl from Don Don Donki spotted a live parasitic worm wriggling on a slice of raw fish. In 2016, Facebook user Randall Heng was enjoying his dinner at Sushi Express when he found traces of blood on some of the sashimi slices circling on the conveyor belt. He ended up in the hospital with a fever edging over 40°C, and his lips had turned purple. The National Environment Agency (NEA) banned the sale of raw freshwater fish in 2015 with the increase of Group B Streptococcus (GBS) infections - including two fatalities. 150 of the cases were linked to consumption of raw freshwater fish - toman - or snakehead, and song, the Asian bighead carp. Both fishes are typically consumed with porridge. Tests found that freshwater fish tend to have significantly higher bacterial contamination than saltwater fish, and presented higher risks of infection when consumed raw. What determines if sashimi is safe? A TikTok video filmed by ChannelNewsAsia studied the safety of sashimi consumption. 15 samples of sashimi were tested from various different places to see if they met food regulation standards. Said places included supermarkets, budget-friendly joints, mid-range eateries, high-end restaurants, and online grocers.

Two of the samples contained bacteria. The first sample from a supermarket contained E.Coli, known to cause stomachache and diarrhoea. However, it passed the test because its bacteria count was within safe levels.

The second sample from a budget-friendly joint was found to have Listeria, which can cause fever, vomiting, diarrhoea, and even miscarriage. This sample failed the test, as Listeria must not be detected in ready-to-eat food. According to the Singapore Food Agency (SFA), “by right, none of these bacteria should be found in any of the samples tested.” The agency also recommends consumers to purchase sashimi from licensed establishments only.

Although sashimi is commonly eaten, the SFA still classifies it as a “high-risk food”, seeing as it does not go through a cooking process. Aside from microbiological contamination, ready-to-eat raw fish carries a high risk of contracting parasitic diseases.

Recently, TikTok user Jeff Koh purchased sashimi from a popular take-out store and discovered white worms on his raw fish. Parasitic worms are less likely to occur in farmed fish, which grow in more controlled conditions. If the worms are eaten, the consumer could experience a range of symptoms from nausea to blood in their stools.

The chef and general manager of Kuriya Dining, Koezuka Yoshihiko, mentions that consumers should check the surface of the fish they’re about to eat and the in between the sliced fillets. Double-checking ensures that there are no holes in the flesh. Fish that is not fresh or has the presence of worms might also be a little bit on the soft side.

For fresh sashimi, diners can note the colour of the fish. The brighter the colour, the fresher the fish.

The SFA also emphasises that ready-to-eat raw fish should go through the deep-freezing process. However, many avoid doing so as it affects the texture. Regardless, licensed importers practise various measures to ensure that the fish they import remains consumable and safe.

“Licensed importers apply for a cargo clearance permit each time they import fish. This helps determine exactly when there is a bad batch, and we can pinpoint exactly which batch it came from. The fish is also kept at temperatures below 4°C,” explained Kenny Ng, the vice-president of RE&S Enterprises.

Furthermore, all carton boxes that arrive at Ng’s headquarters are inspected for broken seals. Samples are also taken from the processing line and sent to the quality assurance lab to undergo tests to ensure that any bacteria found are below thresholds set by authorities. Prior to packing and delivering to restaurants, the fish are cleaned and sliced. All labels indicate expiry dates, and any leftovers have to be discarded by restaurants.

Ultimately, it is important to note that sushi and sashimi should only be purchased from restaurants or shops with knowledge and experience for every fish they sell.