miso sauce, also served as Okinawa cuisine. Goat meat: Okinawa cuisine, served with soy sauce and grated ginger. Horse meat: offered with grated garlic and soy sauce. Mimigaa: boiled ears of pork, also served as Okinawa cuisine. Offal: advised to buy from meat processors or restaurants with licenses, as fatal food poisoning happened in Japan with beef liver. Wild meat: boar as Okinawa cuisine consumed on Iriomote and Ishigaki islands and boiled meat is served. Deer meat. Safety As a raw food, consuming sashimi can result in foodborne illness when bacteria or parasites are present; for example, anisakiasis is a disease caused by the accidental ingestion of larval nematodes in the family Anisakidae, primarily Anisakis simplex but also Pseudoterranova decipiens. In addition, incorrectly prepared Fugu fish may contain tetrodotoxin, a potent neurotoxin. Another type of food borne illness that could occur after consuming tainted sashimi is Diphyllobothriasis. This disease is an infection within the intestines that occurs when the tapeworm Diphyllobothrium latum is consumed. Common fish such as trout, salmon, pike, and sea bass harbor this parasitic larvae in their muscles. Due to the innovation of the chilled transport system paired with the salmon and trout consumption, an increasing number of cases have been recorded annually in northern Japan due to the spread of this disease. Traditionally, fish that spend at least part of their lives in brackish or fresh water were considered unsuitable for sashimi because of the possibility of parasites. For example, salmon, an anadromous fish, is not traditionally eaten straight out of the river. A study in Seattle, Washington, showed that all wild salmon had roundworm larvae capable of infecting people, while farm-raised salmon did not have any roundworm larvae. However a study commissioned by the Pew Foundation found that total organic contaminants were consistently and significantly more concentrated in the farmed salmon as a group than in wild salmon. Freezing is often used to kill parasites. According to European Union regulations, freezing fish at −20 °C (−4 °F) for 24 hours kills parasites. The U.S. Food and Drug Administration (FDA) recommends freezing at −35 °C (−31 °F) for 15 hours, or at −20 °C (−4 °F) for 7 days. While Canada does not federally regulate freezing fish, British Columbia and Alberta voluntarily adhere to guidelines similar to the FDA's. Ontario attempted to legislate freezing as part of raw food handling requirements, though this was soon withdrawn