EATING PARASITES IN FISH

We almost never read news about parasites being found in fish. But don't let that fool you. They are there, much more often than you think. Hundreds of different kinds. In fact, I have just walked back indoors after chatting with one of my gourmand neighbors. The conversation started with the most recent burglary on our street, and ended on parasites in fish (a symbolic connection?). He told me about an experience he had a few days ago.

What happened was this: he had bought a whole halibut fish from Whole Foods Market for a dinner party. As he was in the kitchen with one of the guests, about to put the fish in the oven, the guest noticed a pinkish worm in the fish. What to do? The other guests were waiting. Should they just go ahead, cook and serve the fish and keep quiet about the worms, or go out for pizza? In the end, the guest who spied the parasite made a good suggestion. They called Whole Foods, which was still open and rushed down to exchange the fish for wild salmon. The manager believed their story, and said, yes, it does happen from time to time. Not that unusual at all.

What they found was probably a Cod worm ( the most recent scientific name is Phocanema decipiens) - a common "round worm" in fish. It is found in several kinds of fish such as halibut, haddock, flounder, sole and even red snapper. The larger fish are more likely to carry it. This parasite may sometimes look pinkish, creamy white or brown, and is about 4cm long.

But isn't fish inspected, especially those sold at upper-end ("healthy") stores such as Whole Foods? Yes, it is, and a process called "candling" is also used which is supposed to help the inspectors see any worm-type parasites. But no inspection is ever 100% effective. Candling is also less likely to work well with whole fish where filets are thick and the skin is on - as in the case of my neighbor's halibut.

If you happen to come across such parasites in your fresh fish, you have several options. One, you can cook the fish well, and eat it, parasites and all. They will be killed and harmless. Most of us would not have the stomach for this approach, or want to serve it to guests. The next option is to put on a pair of disposable gloves, take a sharp knife or tweezers, grit your teeth and carefully remove and discard any wormy creatures in the fish. You can then cook the fish and eat it. The third option is the garbage - hopefully getting a replacement fish from the store. Most stores would willingly comply, as Whole Foods did in this case.

The Safe Food Handbook discusses parasites in fish in more detail, and gives you the specifics on how to be safe.

To your good health,
TSF

7 SIMPLE RULES FOR EATING SAFE SEAFOOD

The Safe Food Handbook has a chapter dedicated for Fish and Shellfish. Why? Because I believe seafood, and especially farmed seafood, is becoming increasingly dangerous to eat.

Mind you, any list like this tends to be a bit of an oversimplification, but here it is:

1. Raw is risky
2. Wild is usually safer than farmed
3. Small is usually safer than large
4. Domestic is usually safer than imported
5. Fish fat and fatty fish are best avoided
6. Dark parts of shellfish are more dangerous than light parts
7. Diversification is a good idea.

TSF

WHICH IS WORSE - RADIATION OR SALMONELLA IN YOUR FOOD?:

(photo by Micael Elins for TIME).
A lot of people around the world seem to be nervous about radiation in their food. Radiation detectors are the latest hot item. They are not just being bought in Japan. There is also an active market in the U.S. - and, elsewhere. I read an article in the Business section of the New York Times today (my favorite daily read) that was talking about high-end restaurants in Manhattan, New York, using geiger counters to check the fish they buy- and every other item that enters the restaurant (I wonder if they advertises "radiation-free food?).

Frankly, I think people are exaggerating the risks. Yes, as I predicted, both radioactive iodine and cesium have been found in higher than normal levels in fish caught between the Fukushima power plant site and Tokyo. And yes, these unhealthy substances have also turned up in fairly high levels in some leafy greens, and in milk. This is just as I predicted. And yes, I bet we'll soon get reports about radiation-contamination of root vegetables in Japan (as the rains drive the radiation down into the soil), and then, of eggs and of meat.

But let's look at this in context. You have to regularly eat these food items for your health to be affected (although pregnant women and children have to be extra careful). One meal or a few meals are not going to hurt you. And if you are nervous, there are ways of detecting the presence of such radioisotopes, although it may cost you over a thousand dollars to buy a reliable radiation detector. Besides, governments all over the world are busily testing for radiation in foods imported from Japan, so maybe you can just leave it to them and save your money.

Let's compare this to some of the bacteria contaminating our food supply these days. OK - take a look at my earlier post about food contaminants in California. One meal with a hefty dose of Clostridium botulinum, Salmonella, or Listeria monocytogenes can be enough to make you seriously ill - and, can even be deadly. Yes certainly, in countries food such as the U.S. and Canada (and many others) testing for such bacteria is done by both the company and government to make sure that they won't turn up in your lunch or dinner. But believe me, it's not that simple. They'll only catch some of them (see the book for details on this).

So, what I am saying, is " Don't stress out about radiation in your food." Life - and food - is full of risks, and all said and done, radiation may not be the worst of them.

TSF

MORE ON RADIATION IN FISH AND SHELLFISH

I blogged on March 27 about the likely risk of radiation contamination of fish and shellfish near the Fukushima power plant. That was over a week ago. It was also before we heard about the tons of radiation-contaminated water flowing into the sea near the Fukushima power plant. In fact, the latest numbers say about 7 tons of radiated water an hour is flowing into the sea from that crack in the pit at the damaged Reactor No. 2 (where ongoing efforts are now resorting to newspaper and sawdust to plug it). It was also before concerns about radiation in fish affected fresh fish sales in Tokyo, and before the media began to discuss it all over the world, including in the U.S.

And, it was before there were any reported findings of radiation in seafood near the Fukushima plant. The International Atomic Energy Agency has now reported that at the port of Choshi, in Chiba prefecture south of Fukushima, about 20% of the fish caught have been found to have elevated levels of caesium-137 (not high enough to be considered unsafe - yet).

Caesium-137? Isn't everyone talking about iodine-131? Well, yes. But most radioisotopes, including Iodine-131, have pretty short half lives (the time it takes for half the amount that initially enters the water to decay), measured in days or weeks. Testing may show elevated levels in surface seawater now (and I bet it's in lakes and rivers too) but it will get diluted, and soon just decay. In fact, the International Atomic Energy Agency said iodine-131 in seawater would “soon be of no concern.”

But other radioisotopes such as caseium-137 and stronium-90 can stick around for a long time - years, and even decades. I gather from the research on Chernobyl, that if it's in water bodies it's likely to sink down into the sediment and bioaccumulate (that is, build up) in the fish and shellfish in the area.

I wonder when we'll hear about the levels of caesium-137 found in seafood in rivers and lakes near Fukushima? I would guess, pretty soon.

By the way, I notice that my local store has stopped selling scallops imported from Japan.

TSF

RADIATION IN FISH?

Radiation in food is becoming a big issue. People everywhere are becoming nervous - not just in Japan. Even in America. Radiation fears are slowing sales of fish from Japan, and sushi restaurants are finding their customers disappearing. But is the situation at the Fukushima nuclear power plant really likely to result in radiation-contamination of fish as well as of vegetables and milk?

The experience of Chernobyl, as well as of smaller incidents at power plants (including in the U.S.) would argue that it is. And it is not just a question of contaminated marine fish. The Chernobyl disaster of 1986 showed that radiation can also enter rivers and lakes and show up in the fish living there. Fish is very important in the Japanese diet. Fish is also a major export commodity. It comes from a variety of sources: wild-caught ocean fish, marine aquaculture, inland fishing and inland water aquaculture.

After plowing through a number of research studies and scientific papers, I concluded that the levels of radionuclides entering a particular water body will not be the only factor in determining which fish are most likely to become contaminated. A number of other factors are also likely to be involved. One is whether the water is flowing rapidly or not. Another is the type of fish: whether it is predatory, and whether it is a bottom feeder or a surface feeder. The experience of Chernobyl suggests that fish in lakes and ponds will have higher build-up of radionuclides than the same type of fish from fast-moving rivers and streams. Predatory fish will have higher levels than fish which were not predatory. Benthic fish (those that like to lie on the bottom, such as carp - Japan's most popular fish) are more likely to pick up contamination than those fish which tend to live near the surface.

As far as I know, no contamination of seafood from Japan has been reported so far. But the chances are, that it will be soon. If so, don't panic. As I keep saying, in most countries, any radiation-contaminated fish is likely to be caught before it reaches the market. Even if it does get there, a few meals are unlikely to harm you. But if you are pregnant, and for young children, it is still better to stick to the safer fish.

TSF

FIVE FOODS I WON'T EAT IN 2011

I'm an omnivore. I have even eaten barbecued bugs in Asia, sheep's eyes in Greece, some very odd root foods gathered by Bushmen in Africa, and well...a whole lot of other things I would rather not think about these days.

But the other night someone I met at a party asked me if there are any types of North American dishes or meals I simply won't eat because I consider them too unsafe. Yes, there are. Here are five that I plan to pass on in 2011, both when eating at home and when eating out:

• Salads or sandwiches made using raw sprouts.
Sprouts are simply too easily contaminated, even when producers use best FDA recommended procedures, and even if you grow them yourself.

• Raw oysters in any form.
True, I don't care for their slimy texture, but there is also a major health risk: Vibrio vulnificus bacteria which can make you very seriously ill and even be fatal.

• Farmed fish imported from China.
Too many drug residues have been found in these fish, and the FDA probably isn't even catching a small fraction of the ones that are there.

• Cheeses made with unpasteurized ("raw") milk.
I love them, but the latest outbreaks are showing that the 60 day cheese aging rule is not working to kill all bacteria.

• Sunnyside-up eggs.
I don't consider eggs to be a very risky food, in spite of the 2010 large Salmonella-associated outbreak. But they're easy to give up. I mean, they're not like chocolate. So why risk it?


TSF

A BAD YEAR FOR WHOLE FOODS

2010 has not been the best year for Whole Foods Market. True, the stock price has done very well - up by roughly 66% in 12 months. Now I wish I had bought shares last January after all, and held onto them. So maybe my singling it out is a bit of "sour grapes." But I do want to make a point: even the best and most popular higher-end food retailers, including those which specialize in organic and healthy-lifestyle foods, can be caught out selling dangerous, contaminated food.

In fact, it has been a pretty dangerous year for those who shop at Whole Foods - like dodging a bacterial bullet every time you buy food. In January, Whole Foods had to recall a number of Listeria bacteria-contaminated ready -to-eat products (along with some other large retailers such as Target, Shop-Rite, Wal-Mart) such spreads, cheeses. This bacterium is particularly dangerous for pregnant women as it can cause stillbirths and health-problems in the newborn. In early April of this year, it has to recall frozen yellowfin tuna steaks, because they were found to have elevated levels of histamine - a natural fish toxin which in high levels can cause scromboid poisoning. The fish was sold in its stores in 29 states.

Then in early Sepember, Whole Foods Market’s North Atlantic Region had to do a recall of Morningland Dairy and Ozark Farm's Raw Goat Milk Mild Cheddar Cheese - which carried not one, but two kinds of bad bacteria (Listeria and Staphylococcus aureus) . In November, Whole Foods was again found to be selling about 7 kinds of contaminated Cheddar cheeses in five states, manufactured by Bravo Farms. This time it was the more common Listeria bacteria again. Then, later in November, it found it was selling recalled Dagoba Organic chocolate made by Artesan Confections with a touch of Salmonella. In late November, it had to recall nutmeg sourced from a New Jersey supplier, again because of contamination with Salmonella. Later in December, it had to recall a number of cheeses manufactured by another of its suppliers - Sally Jackson - with yes - that awful E.coli 0157 bacteria this time. Then, just in time for little kids eating them, right on Christmas Eve, Whole Foods had to recall Gingerbread houses produced by Rolf's Bakery from its stores in 23 states.

I am getting rather tired of listing the recalls, so this is not a comprehensive list. But before I sign off - three things. One, Whole Foods Market sold many of these products (such as cheeses, nutmeg and others) under its house label. Secondly, I have noticed that several of these Whole Foods suppliers have sent it contaminated food before - that is, this wasn't the first time. Thirdly, I have noticed that the supplier involved announced its recall several days earlier, before Whole Foods got around to notifying its customers. Delays are dangerous. Maybe "healthy' Whole Foods needs to start being a bit more health conscious in the New Year.