Parallax Scroll posted:

are they just fish parasites or also people parasites. that kind of makes a difference

quote:

“Will quality suffer? Of course,” he said. “We all know that cheese is better at room temperature, but the health department wants it refrigerated.” Unless you want to eat irradiated food sprayed with poisons,” he continued,

Zzulu posted:

the sea has always seemed like a hellish place to me

You're just floating around in the abyss and then you have ten thousand things burrowing into you and then you get eaten by some horrific monstrosity

Hector Beerlioz posted:

Haha, just like marriage, amiright?

vols bitch posted:

dont give a poo poo, will still eat because im not a weak bitch

quote:

“Will quality suffer? Of course,” he said. “We all know that cheese is better at room temperature, but the health department wants it refrigerated.” Unless you want to eat irradiated food sprayed with poisons,” he continued,

ANIME IS BLOOD posted:

I would eat any irradiated food and it's retarded as hell people are pissbitches about it

Moridin920 posted:

most cheese you'll get is made with pasteurized milk anyway


you probably already have because food irradiation improves safety and shelf life of foods by eliminating the micro organisms in it and it's a pretty common technique

people are just piss babies and don't know how radiation works

mobby_6kl posted:

quote:

some species are known to be parasitic on sea cucumbers, eating their gonads and living in their anal pores. Though usually Pearlfish live alone, or in pairs, in 1977 the New Zealand biologist Victor Benno Meyer-Rochow recorded 15 pearlfish all living in a shared habitat - the anus of a single sea cucumber.[2]

XMNN posted:

ANIME IS BLOOD posted:

verily, I sound our ancient goonish battlecry: "gently caress the ocean"

Hector Beerlioz posted:

Salmonella is little salmons that live in worms

Captain Yossarian posted:

Holy poo poo is this true??

Blurry Gray Thing posted:

But I know exactly what is in my cool ranch Doritos.

mobby_6kl posted:

handshake posted:

What you Americans don't understand is that we live here. The worms live here. We open our mouths and eat them. *fish puffs on cigar* They grow inside us, whatever. It is... apart of life for us.
*cue footage of fish in poverty, holding guns*

Dely Apple posted:

You're just one big flesh sack working for the piles of bacteria in the middle of you

When you stop doing your job they burst out of you and go other places

Moridin920 posted:

most cheese you'll get is made with pasteurized milk anyway


you probably already have because food irradiation improves safety and shelf life of foods by eliminating the micro organisms in it and it's a pretty common technique

people are just piss babies and don't know how radiation works

Captain Yossarian posted:

Holy poo poo is this true??

Zzulu posted:

Where are these worms, I want to scoop them out of my body

some website posted:

All living organisms, including fish, can have parasites. Parasites are a natural occurrence, not contamination. They are as common in fish as insects are in fruits and vegetables. There are two types of parasites that can infect people through food or water: parasitic worms and protozoa. Parasitic worms include roundworms (nematodes), tapeworms (cestodes) and flukes (trematodes). These worms vary in size from barely visible to several feet in length. Protozoa are single-cell animals, and cannot be seen without a microscope.

Just as there are risks to eating raw or undercooked meat, there are also risks with eating raw, undercooked, pickled, and lightly or cold-smoked seafood dishes. Parasites do not present a health concern in thoroughly cooked fish.

Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. When preparing these products, use commercially frozen fish. Alternatively, freeze the fish to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers range from 0°F to 10°F and may not be cold enough to kill parasites.

Parasites (in the larval stage) consumed in uncooked, or undercooked, unfrozen seafood can present a human health hazard. Among parasites, the nematodes or roundworms (Anisakis spp., Pseudoterranova spp., Eustrongylides spp. and Gnathostoma spp.), cestodes or tapeworms (Diphyllobothrium spp.) and trematodes or flukes (Chlonorchis sinensis, Opisthorchis spp., Heterophyes spp., Metagonimus spp., Nanophyetes salminicola and Paragonimus spp.) are of most concern in seafood. Some products that have been implicated in human infection are: ceviche (fish and spices marinated in lime juice); lomi lomi (salmon marinated in lemon juice, onion and tomato); poisson cru (fish marinated in citrus juice, onion, tomato and coconut milk); herring roe; sashimi (slices of raw fish); sushi (pieces of raw fish with rice and other ingredients); green herring (lightly brined herring); drunken crabs (crabs marinated in wine and pepper); cold-smoked fish (lox); and, undercooked grilled fish.

The process of cooking (145°F for 15 seconds) raw fish sufficiently to kill bacterial pathogens is also sufficient to kill parasites.

The effectiveness of freezing to kill parasites depends on several factors, including the temperature of the freezing process, the length of time needed to freeze the fish tissue, the length of time the fish is held frozen, the fat content of the fish, and the type of parasite present. The temperature of the freezing process, the length of time the fish is held frozen, and the type of parasite appear to be the most important factors. For example, tapeworms are more susceptible to freezing than are roundworms. Flukes appear to be more resistant than roundworms.

Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.

Trimming away the belly flaps of fish or candling and physically removing parasites are methods for reducing the numbers of parasites. However, they do not completely eliminate the hazard, nor do they minimize it to an acceptable level.
The health risk from parasites is far less than the risk from bacterial pathogens and mishandling of seafood.

Drunk & Ugly posted:

hector beerlioz why would you lie to us

Hector Beerlioz posted:

Salmonella is little salmons that live in worms

Hector Beerlioz posted:

ha haaaaa

Relin posted:

what if vice founds out that the ocean is a literal slurry of bacteria and viruses, many pathogenic to humans, but just not concentrated enough (or cant get through the skin) to cause harm? a scary article will be written mark my words