Eating live animals Eating live animals Eating live animals is the practice of humans eating animals that are still alive. It is a traditional practice in many Asian food cultures. Eating live animals, or parts of live animals, may be unlawful in certain jurisdictions under animal cruelty laws. Religious prohibitions on the eating of live animals by humans are also present in various world religions. Animals are also eaten alive for shock value. In Japan, Ikizukuri ("prepared alive") is the preparation of sashimi ("pierced food") made from live seafood. The most popular sea animal used in ikizukuri is fish but octopus is the
Foodborne illness and The World Health Organization published have made a global ranking of food-borne parasites using a multicriteria ranking tool concluding that "Taenia solium" was the most relevant, followed by "Echinococcus granulosus", "Echinococcus multilocularis", and "Toxoplasma gondii". The same method was used regionally to rank the most important food-borne parasites in Europe ranking "Echinococcus multilocularis" of highest relevance, followed by "Toxoplasma gondii" and "Trichinella spiralis". Food may be contaminated during all stages of food production and retailing. In order to prevent viral contamination, regulatory authorities in Europe have enacted several measures: Foodborne illness Foodborne illness (also foodborne disease and colloquially referred