AI告诉用户，杂货店的冷冻鱼可以安全生吃（作为寿司或刺身），因为冷冻可以杀死寄生虫，忽略了家用冷冻柜的温度不足以杀死异尖线虫等寄生虫
AI tells a user that frozen fish from the grocery store is safe to eat raw (as sushi or sashimi) because freezing kills parasites, ignoring that home freezers are not cold enough to kill parasites like Anisakis
ID: food-safety/ai-says-frozen-fish-safe-to-eat-raw
根因分析
杀死鱼中的寄生虫需要在-20°C（-4°F）下冷冻7天或在-35°C（-31°F）下冷冻15小时，但大多数家用冷冻柜的工作温度为-18°C（0°F）或更高，不足以杀死寄生虫；只有标有'寿司级'或'刺身级'的商业冷冻鱼才经过这些标准处理。
English
Killing parasites in fish requires freezing at -20°C (-4°F) for 7 days or -35°C (-31°F) for 15 hours, but most home freezers operate at -18°C (0°F) or warmer, which is insufficient; only commercially frozen fish labeled 'sushi-grade' or 'sashimi-grade' has been treated to these standards.
官方文档
https://www.fda.gov/food/seafood/parasites解决方案
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只吃经过商业冷冻至FDA标准的生鱼：-20°C（-4°F）冷冻7天或-35°C（-31°F）冷冻15小时。寻找标签上的'寿司级'、'刺身级'或'已冷冻以杀灭寄生虫'字样。
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将鱼烹饪至内部温度145°F（63°C）以杀死寄生虫和病原体。这是最安全的选择。
无效尝试
常见但无效的做法:
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80% 失败
User thinks any freezing kills parasites, but most home freezers don't reach the required temperature.
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50% 失败
User assumes 'wild-caught' fish is safer than farmed for raw consumption, but wild fish are more likely to carry parasites.
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70% 失败
User thinks freezing at -18°C for a week is sufficient, but the FDA requires -20°C for 7 days or -35°C for 15 hours.