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March 2015 Issue

Use Caution When Eating Raw Fish; No Clear Risks for Fluoride

The Centers for Disease Control and Prevention estimates that one in six Americans suffers from a foodborne illness each year. Of those, only a small percentage is caused by the consumption of raw or undercooked fish, like sashimi (raw fish) or sushi (rice and raw fish) preparations. Fresh caught fish does have potential to cause illness because of parasites, bacteria, or viruses present in the fish when it comes out of the water. The Food and Drug Administration recommends that fish to be served raw should be flash frozen to destroy potentially deadly parasites.

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