Final answer:
Sushi poses health risks due to the potential presence of parasites like fish tapeworms and the biomagnification of heavy metals like mercury. It's important to ensure fish used in sushi is properly frozen to kill any parasites, as per recommendations. The consumption of certain high-mercury seafood like swordfish should be avoided by vulnerable groups.
Step-by-step explanation:
Sushi is indeed a potentially hazardous food. The health risks associated with eating sushi primarily stem from its use of raw fish, which can harbor parasites like Diphyllobothrium species, or fish tapeworms. These parasites have at times led to an increase in infections among sushi consumers. Moreover, sushi can be a vector for heavy metal accumulation in humans due to the biomagnification of metals like mercury in the food chain. The United States Environmental Protection Agency (EPA) particularly warns against the consumption of certain types of seafood, like swordfish and shark, by pregnant individuals and young children because of high mercury content.
While sushi can be delicious, it is important to ensure fish has been properly frozen before consumption to kill any parasites. Despite the low numbers of reported cases of infections, there is a likelihood of underreporting. Food safety is a critical concern, and foodborne diseases are estimated to affect millions of Americans annually. Properly handling and preparing food items like sushi can help reduce the incidence of these diseases.