The Leading Seafood Cuisine of Anisakidosis in Japan

  • Published 2016

Abstract

TO THE EDITOR—Iwata et al [1] reported the suitability and feasibility of freezing raw fish to eliminate the risk of anisakidosis infection. They compared frozen and raw sushi materials, squid, and mackerel, using a suitable scientific method. However, we discuss this study’s misleading interpretation. During the last few decades, many inexpensive sushi… (More)

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