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You don’t really have to worry about getting food poisoning from sushi. That’s according to attorney Bill Marler, who specializes in food poisoning. Because fish meant for sushi is generally handled very carefully from source to chef. And the US requires all sushi fish to be flash-frozen to kill parasites, except tuna. That’s a deep-water fish that isn’t prone to parasites. And Marler says there have been only a handful of disease outbreaks caused by sushi, ever.