Sushi or sashimi that are traditionally eaten in Japanese cuisine must be removed from the diet of pregnant women, in the same way as raw meat. It’s fish or raw seafood dishes. The prohibition of the consumption of raw fish during pregnancy It is to avoid the risk of poisoning or infection due to parasites which may contain raw fish, as it is the case of the anisakis.
Anisakis is a parasite that can accommodate different fish such as cod, sardines, anchovies, herring, salmon, Pollock, hake, whiting, mackerel, tuna or mackerel.
The danger of that happens to human beings is not only raw fish, but also smoked, salted, pickled or marinated, nor suffered from firing processes. Ditto for the squid, Octopus, oysters or raw clams. The fish or little cooked shellfish may also be harmful.
An of the possibilities to eliminate the parasite It is freeze raw fish at a temperature below – 20 ° c, for 24 to 72 hours prior to its consumption. Another way of ending the parasite is subjecting it to heat: cooking the fish that will be consumed at temperatures that oscillate between 55 and 70 ° C for 10 minutes at least. Therefore, it is safe to eat the pasteurized, and hot smoked products since they produce the inactivation of the parasite.
This prohibition does not mean that we should renounce Japanese food, because between the safe selection we found other delights that are well cooked fish, meat or vegetables.
In Spanish law is obligated since 2006 to establishments that serve food that implement all of the above measures to ensure that they do not contain anisakis. However, as we can never be sure that indeed all requirements have been met, better to leave these raw fish dishes for after pregnancy.
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