Pregnancy and Maternal Health Care

The sushi and sashimi that are traditionally eaten in Japanese cuisine must be eliminated from the diet of the pregnant woman, just like raw meat. These are dishes of fish or raw seafood. The prohibition of the consumption of raw fish during pregnancy is to avoid the risk of poisoning or infections due to parasites that can have raw fish, as is the case of Anisakis.

The Anisakis is a parasite that can be hosted in a variety of fish like cod, sardines, anchovies, herring, salmon, pollock, hake, whiting, mackerel, bonito or mackerel.

The danger of passing to humans is not only raw fish, but also in smoked, salted, pickled or marinated foods, which have not been cooking processes. Same for the squid, octopus, oysters or raw clams. The fish or undercooked seafood may also be bad.

One possibility to eliminate the parasite is to freeze raw fish to a temperature below -20 º C for 24 or 72 hours prior to consumption. Another way to kill the parasite is subjected to heat: cook the fish to be consumed at a temperature range between 55 and 70 ° C for 10 minutes at least. It is therefore safe to eat hot smoked products and pasteurized, and produce inactivation of the parasite.

This prohibition does not mean we should abandon the Japanese food, for among the varied menu sure to find other goodies that are well cooked, whether fish, meat or vegetables.

In Spanish law since 2006 are required to establishments that serve to implement all previous measures to ensure they do not contain Anisakis. However, as we can never be sure who actually have met them all, better to leave these raw fish dishes after pregnancy.

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