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Never Order Sushi on a Monday (And 2 Other Microbiologist Rules)
Sushi safety risks start before you sit down. You're at the sushi bar. The chef slides salmon nigiri across the counter. Behind him, the rice pile looks like it's been sitting there since yesterday morning. You notice but you don't ask. Do you trust the restaurant followed freezing protocols, or do you assume they cut corners?
Why won't a microbiologist eat sushi after decades studying food safety? Warriner's answer: "Knowledge is power and I don't touch it." The Montreal sushi bar kept adding fresh rice to the pile all weekend. Four days old at the bottom by Monday. Bacillus cereus bacteria…
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