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並前往http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/SushiSafety.pdf

Sushi safety - BC Centre for Disease Control

Freeze raw fish to destroy parasites at temperatures of -20°C or below for 7 days or -. 35°C or below for 15 hours or -35°C until frozen.

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