🚀 go-pugleaf

In article <CvtFK9.37F@ncifcrf.gov>, masuda@fcs280s.ncifcrf.gov 
(Michiaki Masuda) writes...
>    BTW, raw fish in Japan could be safer than that in the US. I'm not sure
>about the exact difference between American and Japanese regulation on the
>seafood industry, but pregnant women appears to be recommended to stay away
>from sushi in the US because of the possibility of food poisoning while that
>doesn't seem to be the case in Japan. A raw egg is another example. It is
>essential for sukiyaki, but some Japanese restaurants here are rather 
>reluctant to serve it.

I'm sure that is true. The seafood industry (unlike the livestock
industry) is essentially unregulated here. The raw seafood served 
in Japan is probably much fresher than that available in all but a 
few places here. 

Eggs are occasionally tainted with salmonella here mainly because 
of a different philosophy. Rather than take the steps to eliminate 
the contamination at the source, they just tell you to cook everything
thoroughly. Pork is a great example. Trichonossis could be almost 
eliminated from pigs by simply not feeding them pig parts, or 
cooking the scraps first. In Europe, where some raw pork dishes 
are popular, raw pork is safe to eat. Here, it must be cooked to 
death. 

pyy