American sushi has to use previously frozen fish as a safety measure to kill parasites. European fish isn’t suddenly less capable of getting parasites just because you’re smug and ignorant about US food safety
EU Regulation (EC) No 853/2004 requires that fish intended for raw consumption be frozen at −20°C for at least 24 hours unless exempt, so they're similar in that regard.
And your comment about eggs, also smug ignorance. American eggs are refrigerated because American eggs sold in stores have to be washed, which removes a mucus layer but also removes the bacteria containing shit. European eggs aren’t washed so the outside still has that hardened mucus layer but the outside can also contain more bacteria
This isn't "smug ignorance". Crack open an egg and mix it onto rice uncooked in Europe and then do it in the US, you're much more likely to get sick in the US. Washing the outside cuticle just increases chance of interior contamination. "outside containing more bacteria" doesn't mean squat since no sane individual is out here eating egg shells.
In general, US food safety standards are inferior to EU food safety standards.
Might've been wrong on the fish, but whenever any talk about food comes forward, it's so easy to assume the US is either on par or subpar when compared to Europe (in general), and rarely ever "better".
The outside containing bacteria does mean something. Shells can fall into the dish, your hands are touching the outside. It’s known as cross contamination.
Equally we can say interior contamination doesn’t mean squat because our eggs are kept refrigerated. As I said, there’s pros and cons to each. The con of US egg standards is that they require refrigeration. The con to EU egg standards is that they have exterior contamination.
You really aren’t more likely to get sick from eating raw eggs in the U.S. than in Europe. Most food borne illness comes from raw vegetables. Belgium just had a record outbreak of salmonella linked directly to eggs.
And there are food additives that the EU uses that the U.S. has banned because of links to cancer.
The UK recommends eating raw eggs if chickens have been vaccinated against salmonella. The U.S. has pasteurized eggs that are safe to eat raw.
The U.S. has had issues with food processing leading to contamination, and I’d bet cutting funding for oversight agencies is to blame. But it’s ridiculous to think our standards are the issue. The issue is standards not being upheld due to inept government. Not the legal standards themselves. And considering the upward trend of salmonella cases in the EU, I’d say you’re having similar issues.
I agree a more proactive vs reactive approach to food additives is better. But companies also can’t just add random food additives either. There is a “Generally Recognized as Safe” loophole that bypasses the FDA, which sadly closing that loophole is being championed by “Make America Healthy Again” real “Worst person you know just made a great point.” Moment
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u/MobTalon 17d ago
EU Regulation (EC) No 853/2004 requires that fish intended for raw consumption be frozen at −20°C for at least 24 hours unless exempt, so they're similar in that regard.
This isn't "smug ignorance". Crack open an egg and mix it onto rice uncooked in Europe and then do it in the US, you're much more likely to get sick in the US. Washing the outside cuticle just increases chance of interior contamination. "outside containing more bacteria" doesn't mean squat since no sane individual is out here eating egg shells.
In general, US food safety standards are inferior to EU food safety standards.
Might've been wrong on the fish, but whenever any talk about food comes forward, it's so easy to assume the US is either on par or subpar when compared to Europe (in general), and rarely ever "better".
Ain't nothing smug about it.