"An allergic reaction, a reaction to a microbiological contamination, or something that has nothing to do with Sushi. The fact that the woman died after leaving a Sushi restaurant does not necessarily make it the cause."
Commenting on the death of Rossella Di Fuorti , who died at home on her fortieth birthday after eating a sushi lunch at a Naples restaurant specializing in oriental dishes, is Marco Silano, director of the Food, Nutrition and Health operational unit of the Istituto Superiore di Sanità.
"It is completely impossible to make any hypothesis. We would need other elements to establish what the cause is." As for the possible risks in consuming raw fish, the expert is certain: "No risk.
Because the fish that is eaten raw, for consumption as such, must first be 'frozen', that is, subjected to a process that brings the fish to temperatures around twenty degrees, generally within 24 hours. This procedure that begins on the boat - explains Silano - is mandatory for fish to be eaten raw.
And of course those who supply raw fish know it. Raw fish is authorized, so it is safe otherwise it would not be authorized. Of course it must be treated appropriately and the fundamental thing is to kill it. This applies to all types of fish, whether it is consumed in a restaurant or is a home preparation.
So also for the fish that you buy from the fishmonger or at the supermarket. And in the points of sale it is specified which fish can be eaten raw”.
