Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary.
Fishmarket, Budaörs, Hungary.
Crit Rev Food Sci Nutr. 2021;61(5):867-888. doi: 10.1080/10408398.2020.1749024. Epub 2020 Apr 9.
It is undeniable that with the popularity of sushi and sashimi over the last decade the consumption of raw fish has extremely increased. Raw fish is very appreciated worldwide and has become a major component of human diet because of its fine taste and nutritional properties. Possible hazards concerning fish safety and quality are classified as biological and chemical hazards. They are contaminants that often accumulate in edible tissue of fish and transmit to humans via the food chain affecting the consumer's health. Although their concentration in fish and fishery products are found at non-alarming level of a daily basis period, they induce hazardous outcome on human health due to long and continuous consumption of raw fish. Regular sushi and sashimi eaters have to be aware of the contaminants found in the other components of their dish that often add up to acceptable residue limits found in fish. Hence, there is the urge for effective analytical methods to be developed as well as stricter regulations to be put in force between countries to monitor the safety and quality of fish for the interest of public health.
不可否认的是，在过去十年中，寿司和刺身的普及使得生鱼片的消费极大地增加了。生鱼片因其美味和营养价值而在世界范围内受到广泛赞赏，已成为人类饮食的主要组成部分。与鱼类安全和质量有关的潜在危害分为生物危害和化学危害。这些污染物通常在鱼类的可食用组织中积累，并通过食物链传播给人类，影响消费者的健康。尽管这些污染物在鱼类和渔业产品中的浓度在日常基础期处于非警报水平，但由于长期和持续地食用生鱼片，它们会对人类健康产生有害影响。经常食用寿司和刺身的人必须意识到他们所食用的其他成分中存在的污染物，这些污染物通常会超过鱼类中可接受的残留限量。因此，需要开发有效的分析方法，并在各国之间实施更严格的法规，以监测鱼类的安全性和质量，维护公众健康。
