Foodborne illnesses involving sushi, including sushi containing sashimi (or raw fish) tend to be less frequent than those from many other potentially hazardous foods. However, eating raw fish and seafood can increase the risk of human disease from parasites and other microbes that are typically destroyed by cooking.
Risks from parasites (freezing does not destroy viruses or bacteria) can be prevented through freezing fish to a temperature of -35 degrees C or below for 15 hours and then held at -20 degrees C for 24 hours.
Some species of fish used in sushi and sashimi which do not require freezing include larger species of Tuna:
- Albacore tuna
- Yellowfin tuna or ahi
- Blackfin tuna
- Bluefin tuna
- Bigeye tuna
- Bluefin tuna, northern