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| hey, I'm sitting on the terrace drinking a spritz and enjoying the sunshine, I'm just messing with you 
600 death for a single disease caught eating food is actually not that small of a number, and a lot of restaurateurs will get concerned by this figure.. fogu causes less deaths and I guess you know the stringent training a chef has to go through before being allowed to prepare it (at least until the non-poisonous variety catches on...), so the lack of wild food shouldn't really be surprising. | |
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I don't think the comparison with fugu is a good one.
- Certain parts of fugu are definitely poisonous, it's a known risk
- The incidence rate in Japan is actually higher comparatively - according to wiki:
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| Statistics from the Tokyo Bureau of Social Welfare and Public Health indicate 20 to 44 incidents of fugu poisoning per year between 1996 and 2006 in all of Japan, where a single incident may involve multiple diners | |
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In addition, foraging is seen as relatively safe for amateurs and courses are offered in it, e.g.
http://www.wildmanwildfood.com/
Hell, even the BBC endorses it with people like Ray Mears and stuff like this:
http://www.bbc.co.uk/bloom/actions/foraging.shtml
So . . . it looks like you just need to wash stuff that's picked at ground level.