On food and cooking the science and lore of the kitchen ( PDFDrive ) 366
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ParasitesParasitesarenotbacteriaorviruses:
they’re animals, from single-celled protozoa
tolargeworms,thattakeupresidenceinone
ormoreanimal“hosts”andusethemforboth
shelter and nourishment during parts of their
lifecycle.Therearemorethan50thatcanbe
transmitted to people who eat fish raw or
undercooked,ahandfulofwhicharerelatively
common,andmayrequiresurgerytoremove.
Thanks to their more complex biological
organization, parasites are sensitive to
freezing(bacteriagenerallyaren’t).Sothere’s
asimpleruleforeliminatingparasitesinfish
and shellfish: either cook the food to a
minimum of 140ºF/60ºC, or prefreeze it. The
U.S. FDA recommends freezing at –31ºF/–
35ºC for 15 hours, or –10ºF/–23ºC for seven
days,treatmentsthatarenotfeasibleinhome
freezers,whichseldomdipbelow0ºF.
PoisoningsCausedbyToxicAlgae
TypeofPoisoning UsualRegions
Diarrheticshellfish
Japan,Europe,
poisoning
Canada
Amnesicshellfish U.S.Pacificcoast,New
poisoning
England
Neurotoxicshellfish
GulfofMexico,
poisoning
Florida
Paralyticshellfish U.S.Pacificcoast,New
poisoning
England
Ciguatera
Caribbean,Hawaii,South
poisoning
Pacific
TypeofPoisoning UsualSources
Diarrheticshellfish
Mussels,
poisoning
scallops
Amnesicshellfish
Mussels,clams,
poisoning
Dungenesscrab
Neurotoxicshellfish
Clams,
poisoning
oysters
Paralyticshellfish Clams,mussels,oysters,
