How do sushi chefs kill bacteria?

Question

I know that they do flash freezing to kill parasites. But flash freezing only kills parasites, not bacteria. How they kill salmonella and stuff?

In: Other

Answer 1

>I know that they do flash freezing to kill parasites. But flash freezing only kills parasites, not bacteria. How they kill salmonella and stuff?

Fresh meat generally will not contain many/any dangerous disease vectors because while the animal was still alive and well **so was its immune system**.
The more processing steps there are and the more time passes between the animal’s (and thus its immune system’s) demise, the more room there is for microorganism growth. If little to no time passes and if there are little to no processing steps, then there will be no microorganism growth.