I've never had sushi (the raw fish type of sushi) and probably never will. I just couldn't stomach it. BUT, there was a time that I would eat raw beef sandwiches that my Dad used to make (with a slice of raw onion and mustard on rye bread). Now, I can't believe that I ate it!!! If anyone eats sushi, does the raw fish really have much flavor, or is most of the flavor in the dips?
Nearly 400 now sick from tainted tuna in sushi
Nearly 400 people in 27 states and the District of Columbia have now been sickened by an outbreak of two rare strains of salmonella detected in raw tuna products used in sushi and other dishes, health officials said.
Some 390 have become ill and 47 have been hospitalized, up from 316 confirmed infections and 37 hospitalizations in May, the Centers for Disease Control and Prevention confirmed. No deaths have been reported.
The outbreak includes 14 people sickened by salmonella Nchanga and 376 people sickened by salmonella Bareilly, both rare strains of the foodborne pathogen. The culprit has been identified as raw Nakaochi Scrape tuna product produced by Moon Marine USA Corp. of Cupertino, Calif.
In April, Moon Marine recalled 58,828 pounds of the frozen tuna product. It wasn't for sale to individual customers, but may have been used to make sushi, sashimi, ceviche and similar dishes in restaurants and grocery stores.
The numbers of new cases have declined substantially since the peak of the outbreak in April, CDC officials said. Illnesses may continue, however, because some food establishments may be unaware that they received recalled product and continue to serve the raw yellowfin tuna scraped from the backbone of the fish. It has a long shelf life.