Health risks associated with sushi arise from: (1) raw seafood products used in preparation (2) acidified sushi rice -Raw seafood may contain the infective form of parasites (Anisakinae and diphylobothrium) Sushi rice is traditionally held at room temperature which may support the growth of pathogenic bacteria if not uniformly and adequately acidified. Food operators must ensure that sushi is kept at 5 degrees celcius of below during transport, storage and display.