

"What's eating Toronto sushi lovers who are feeling the long reach of the province's regulatory tentacles now that it has decided that all the fish used in sushi must be frozen first?
The short answer: could be anisakis, eustrongylides, diphyllobothorium or other nematodes.
To find out more about these sushi garnishes that are not on the menu, we visited the Web site of Tokyo's Meguro Parasite Museum, which prides itself on a diphyllobothorium specimen — a tapeworm — that is eight metres long.
The museum also features a parasite of the month. In March, 1996, the winner was anisakis, a worm that is "a major health hazard associated with the eating of raw fish."
The disease it causes, anisakiasis, is not confined to Japan but is showing up in other countries where people like eating sushi or sashimi.
In a 1994 study conducted by the U.S. Food and Drug Administration, researchers found that in 32 Seattle sushi restaurants it sampled, 10 per cent of the salmon contained parasites. The risk of disease may not be as small as many people think.
There is still a chance — unless the sushi has been frozen — that these worms will bite back."
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