Answer to Question 1
Even the freshest, most appealing, raw or partly cooked seafood can harbor disease-causing viruses; parasites, such as worms and flukes; and bacteria that cause illnesses ranging from stomach cramps to severe, life-threatening illnesses. As burgeoning human populations along the world's shorelines release more contaminants into lakes, rivers, and oceans, the seafood living there becomes less safe to consume. Viruses that cause human diseases have been detected in some 90 percent of the waters off the U.S. coast and easily contaminate filter feeders such as clams and oysters. Government agencies monitor commercial fishing areas and close unsafe waters to harvesters, but illegal harvesting is common. As for sushi or seared partially raw fish, even a master chef cannot detect microbial dangers that may lurk within. The marketing term sushi grade, often applied to seafood to imply wholesomeness, is not legally defined and does not indicate quality, purity, or freshness. Also, freezing does not make raw fish entirely safe to eat. Freezing kills adult parasitic worms, but only cooking can kill all worm eggs and other microorganisms. Safe sushi is made from cooked seafood, seaweed, vegetables, avocados, and other safe delicacies. Experts unanimously agree that today's high levels of microbial contamination make eating raw or lightly cooked seafood too risky, even for healthy adults.
Answer to Question 2
To eliminate microbes on surfaces, utensils, and cleaning items, there are four choices, each with benefits and drawbacks:
1 . Poison the microbes with highly toxic chemicals such as bleach (one teaspoon per quart of water). Chlorine kills most organisms. However, chlorine is toxic to handle, it can ruin clothing, and when washed down household drains into the water supply, it forms chemicals harmful to people and wildlife.
2 . Kill the microbes with heat. Soapy water heated to 140F kills most harmful organisms and washes most others away. This method takes effort, though, since the water must be truly scalding hot, well beyond the temperature of the tap.
3 . Use an automatic dishwasher to combine both methods 1 and 2: it washes in water hotter than hands can tolerate, and most dishwasher detergents contain chlorine.
4 . Use a microwave to kill microbes on sponges. Place the soaking wet sponge in a microwave oven, and heat it a minute or two until steaming hot (times vary).
The third and fourth optionswashing in a dishwasher and microwaving kill
virtually all bacteria trapped in sponges, while soaking in a bleach solution misses over 10 percent. The dishwasher may be preferable, however, for overall safety.
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