日本の生食文化を守りたい|新アニサキス撃退法の社会実装へご支援を

日本の生食文化を守りたい|新アニサキス撃退法の社会実装へご支援を 2枚目
日本の生食文化を守りたい|新アニサキス撃退法の社会実装へご支援を
日本の生食文化を守りたい|新アニサキス撃退法の社会実装へご支援を 2枚目
日本の生食文化を守りたい|新アニサキス撃退法の社会実装へご支援を
日本の生食文化を守りたい|新アニサキス撃退法の社会実装へご支援を
日本の生食文化を守りたい|新アニサキス撃退法の社会実装へご支援を 2枚目

寄付総額

14,125,000

目標金額 4,000,000円

寄付者
1,397人
募集終了日
2023年12月26日

    https://readyfor.jp/projects/anisakis-kill?sns_share_token=&utm_source=pj_share_url&utm_medium=social
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2023年11月08日 10:21

project overview (英語版 プロジェクト概要)

 

 

To bring safe and delicious sashimi to the dinner table.

Novel technology that kills anisakis without cooking or freezing the fish

 


ーHelping people to feel safe when eating delicious sashimiー

Our goal is to develop and implement a new technology that kills anisakis, a parasite in
seafood, without having to cook or freeze the fish.


 

These days, as the parasite anisakis becomes more widely known, some people may chooseto avoid eating raw sashimi for fear of becoming infected and developing painful symptoms.

 

Although various technologies and treatments have been used to try to neutralize anisakisin raw fish (including UV rays, X-rays, ultrasound, high pressure and chemical treatments),the only effective and viable treatments thus far have been heating and freezing.

 

However, freezing can impact the sensory qualities of sashimi to some degree. With this inmind and in order to meet consumer demand for raw and delicious sashimi that has notbeen frozen, steady progress has been made towards effectively finding and removing the tiny anisakis parasites from fish.

 

Nevertheless, the risk of anisakis being present in raw fish has not been completelyeliminated, and when an incident of anisakis infection occurs, it can result in the suspensionof transactions with wholesalers and the shutdown of vendor operations.

 

In the long term, such a risk may mean that it becomes difficult or even impossible toserve raw sashimi in Japan. In fact, in Europe and the U.S., there are already regulations inplace that require sashimi be frozen before consumption, despite the impact on quality andcustomer dining experience. We have thus started this project with the hope of breaking out of this situation.

 

Our goal is to implement a technology that kills anisakis with a high degree of accuracyand without compromising the quality of the sashimi. We firmly believe that this can beachieved by the innovative use of pulsed power, an extremely powerful form of electricalenergy.

 

Please join us on our journey. We are truly honored to have your kind support in the form ofa crowdfunding donation, and sincerely thankful for your trust in our vision.

 

Help us to create a new era, in which people around the world can enjoy the exquisite tasteof raw sashimi both safely and reliably.

 

 

 

 

 

 

 

 

 

 

 

 

Takao Namihira

Institute of Industrial Nanomaterials, Kumamoto University

 

 

 

Raw Sashimi may be unavailable in Japan
–Technology to kill anisakis without deteriorating sashimi quality to be implemented in society–

 

Thank you for visiting this webpage. My name is Takao Namihira and I belong to the Institute of Industrial Nanomaterials, Kumamoto University.

 

During the course of my graduation research in the Faculty of Engineering, Kumamoto University, I became aware of “pulsed power”, an enormously powerful form of energy.

 

I have been fascinated by the many phenomena brought about by this immense power, and I have continued my research in the hope of developing technology that utilizes pulsed power to the benefit of society.

 

It was in 2017 that I learned that Anisakis parasite was casting a dark shadow over the fishing industry. Although my grandparents owned a fishing tackle shop and often took me fishing when I was young, until 2017 I had never heard of anisakis.

 

I was deeply impressed to learn about the efforts that the seafood industry had made to combat anisakis, since awareness of the parasite became widespread in the 1970s.

 

Indeed, for the next 50 years, people in the industry attempted numerous anisakis countermeasures in their desire to deliver safe and secure raw sashimi to consumers.

 

 

 

The fisheries industry has fought anisakis using various methods, such as UV rays, X-rays, ultrasound, high pressure, and chemicals. However, as of 2023, no effective method other than heating or freezing has been found.

 

In response to consumers’ desire to eat raw, unfrozen sashimi, people in the fisheries and retail industries have been working diligently to find and manually remove tiny anisakis parasites (as small as 1 mm in diameter and 2 cm in length) during the process of delivering the fish to consumers as sashimi.

 

However, it is extremely difficult to eliminate all of the parasites by this process. Unfortunately, despite these best efforts, there have been some cases where people have suffered from food poisoning caused by anisakis.

 

Anisakis being manually removed 

 

In Japan, if an anisakis food poisoning case occurs, the public health authorities can impose a business suspension order against the vender and restaurant under Article 55 of the Food Sanitation Act. This is a matter of life and death for those who serve fish.

 

That is why seafood processors can be suspended from doing business with their wholesale customers when an anisakis food poisoning incident occurs. In the past, companies that suffered multiple cases of anisakis food poisoning incidents lost 20 percent of their monthly transactions, or 50 million yen.

 

It is not difficult to imagine that if this situation continues, it may eventually be impossible to serve raw sashimi in Japan. In fact, in Europe and the U.S., there are already regulations in place that require sashimi to be frozen, despite the impact on customers’ dining experience.

 

Currently, the fisheries, retail, and restaurant industries are facing a double blow: the risk of food poisoning due to anisakis and consumers’ avoidance of raw sashimi.

 

We have launched this project with the hope of breaking out of this situation. Not only do we want to provide the best tasting sashimi possible, we sincerely believe that we are battling to retain the pride that has been built up in Japan’s raw seafood culture.

 

 

–What is the “pulsed power” that has the ability to kill anisakis even when the fish is unheated and unfrozen? –

How can anisakis be killed without sacrificing the quality of sashimi?

 

How can we neutralize (kill) anisakis parasites that hide in the flesh of raw fish?

Our challenge began with an idea:

"Might it be possible that the enormous energy released by pulsed power could play a pivotal role in tackling this problem?”

 

January 2021: Prototype device for killing anisakis (exclusively for horse mackerel) installed at Japan Sea Foods Co., Ltd.
January 2021: Celebrating the installation of a prototype device for killing anisakis (exclusively for horse mackerel) for Japan Sea Foods Co., Ltd. 
The banner says “Completed the installation of prototype device for killing anisakis.”

 

|A method for killing anisakis by using pulsed power

 

パルスパワーの特徴がアニサキス殺虫へフィット

The contents of this figure are explained below.

The features of pulsed power make it ideal for killing anisakis

 

(1) It can produce immense power.

 The enormous power electrocutes even tiny anisakis parasites that are hidden and invisible within the flesh of the sashimi.

 

(2) The process is completed in a very short time.

This minimizes any possible damage to the sashimi.

 

(3) The process can be repeated at intervals on the same piece of sashimi.

The time between pulses creates a margin for cooling the sashimi (because the temperature of the sashimi flesh does not rise significantly, the freshness of the sashimi does not deteriorate).

 

Generally, when people think of imparting electric energy to food, they think of a microwave oven, which heats the food. However, the characteristics (2) and (3) of pulsed power make it possible to neutralize anisakis without heating the sashimi.

 

At this stage, the conditions for pulsed power to neutralize anisakis lurking in horse mackerel have been clarified.

 

 

This photograph compares anisakis that have undergone pulsed power treatment (indicated as “パルス処理”) and heat treatment (“加熱処理”), and also shows an untreated one (“未処理”). The cuticle of untreated anisakis and one which underwent pulsed power treatment are transparent, but that of heat-treated anisakis is cloudy (protein denatured). That means the method of pulsed power treatment is not killing by heating.

 

 

–Raise funds faster to implement the technology in society before freezing regulations are imposed–

Why crowdfunding?

 

Sashimi is already subject to freezing regulations in Europe and the United States. According to statistics from the Ministry of Health, Labor and Welfare, there are approximately 500 to 600 reported cases of anisakis food poisoning in Japan each year. However, according to analyses of health insurance claims from hospitals in Japan, the actual number of anisakis food poisoning cases may be much higher, estimated to be about 20,000 cases per year. 

 

If this trend continues, it is not difficult to imagine that freezing regulations will be introduced in Japan. We believe that we can avoid the freezing restrictions by providing safe and secure raw sashimi using pulsed power technology, before such freezing requirements come into effect. 

 

 

By raising funds more quickly through crowdfunding, we aim to implement the technology in society before freezing regulations are put in place. In addition, we aim to demonstrate the value-added aspects of our technology and equipment by showing that it can be applied to various species of fish other than horse mackerel, and kill more types of parasites than just anisakis.

 

Therefore, this crowdfunding project aims to further add value to the pulsed power anisakis-killing technology by confirming the pulse treatment conditions suitable for: (1) chub mackerel, which has softer meat than horse mackerel, (2) Pacific saury, which has many small bones, and for (3) salmon, which is a white-fleshed fish, compared to horse mackerel.

 

 

This figure describes the steps for the social implementation.

(1) Elucidate the mechanism of killing anisakis and search for effective techniques

We will elucidate the mechanism of killing anisakis and search for effective techniques.
This will be conducted, using academic fundings such as the Grant-in-Aid for Scientific Research (KAKENHI)


(2) Confirm the possibility of horizontal development

We will confirm the potential of the technology through various experiments to see what kind of fish and other food it can be used for.
This will be conducted by the funds raised through this crowdfunding.

(3) Realize the device

We will provide the technology in the form of a device that can actually be used in the fishing industry.
This will be conducted with investment from supplier companies and fundings from the Ministry of Agriculture, Forestry and Fisheries and the Ministry of Economy, Trade and Industry.

 

Because anisakis-killing technology using pulsed power will result in a new type of high-voltage, high-power, and high-cost device, we fully recognize that the hurdle to social implementation is high.

 

That is why we consider that, by this crowdfunding project, three conditions must be demonstrated in order to make it easier for manufacturers to come forward as suppliers:

 

(1) The world has high expectations for this device;

(2) The device has a meaningful role when implemented in society;

(3) The technology has the potential to create a highly versatile device.

 

We sincerely believe that our approach to this project will ensure that all three conditions are met.

 

 

Use of funds

This figure illustrates the three targets we intend to achieve.

(1) First target of 4 million yen: Expansion of target fish species to include chub mackerel, salmon, and Pacific saury (by the end of March 2025)

 

(2) Second target of 10 million yen: Expansion of the targeted parasites to include Spirurina, Kudoa, and Gnathostoma (by the end of March 2026)

 

(3) Third target of 16 million yen: Expansion of the targeted foods, which include sashimi of horsemeat and gibier, wild game (by the end of March 2026)

 

First target amount: 4 million yen

Personnel expenses: 2 million yen

Supplies: 640,000 yen

Research article submission fee: 500,000 yen

Administrative expenses: 860,000 yen

 

This crowdfunding project will promote activities to increase the value of the technology and equipment and to overcome any hurdles encountered. In addition, we will ensure that overall, the hurdles to success are lowered by securing separate budgets from companies that will become suppliers and the governmental and other national professionals, and by promoting the reduction of equipment costs.

 

In other words, we can accelerate the implementation of the technology in society by combining the two approaches: jump-starting the technology with your support through crowdfunding, and lowering the hurdles to success for the technology with private and national funding.

 

In the future, we also plan to explore the possibility of using this technology to kill parasites other than anisakis in seafood, as well as parasites found in a wide variety of non-marine food types. We believe that the development of this technology will preserve the future of various raw food cultures in Japan. We humbly look forward to your kind donation.

 

ギフト

3,000+システム利用料


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※寄付金領収書の日付はREADYFORから熊本大学に入金のある2024年2月9日(金)となります。このため、2024年の所得に対する確定申告の対象となりますので、ご注意ください。
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・講演会のオンライン視聴ご招待
・掲載学術論文誌(PDFデータをメールにて送付いたします)
・HPでのお名前掲載

※寄付金領収書の日付はREADYFORから熊本大学に入金のある2024年2月9日(金)となります。このため、2024年の所得に対する確定申告の対象となりますので、ご注意ください。
※講演会の詳細についてはプロジェクト終了後2024年1月中にご連絡いたします。

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・HPでのお名前掲載

※寄付金領収書の日付はREADYFORから熊本大学に入金のある2024年2月9日(金)となります。このため、2024年の所得に対する確定申告の対象となりますので、ご注意ください。
※講演会の詳細についてはプロジェクト終了後2024年1月中にご連絡いたします。
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・講演会のオンライン視聴ご招待
・掲載学術論文誌(PDFデータをメールにて送付いたします)
・HPでのお名前掲載

※寄付金領収書の日付はREADYFORから熊本大学に入金のある2024年2月9日(金)となります。このため、2024年の所得に対する確定申告の対象となりますので、ご注意ください。
※講演会の詳細についてはプロジェクト終了後2024年1月中にご連絡いたします。

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・掲載学術論文誌(PDFデータをメールにて送付いたします)
・HPでのお名前掲載

※寄付金領収書の日付はREADYFORから熊本大学に入金のある2024年2月9日(金)となります。このため、2024年の所得に対する確定申告の対象となりますので、ご注意ください。
※講演会の詳細についてはプロジェクト終了後2024年1月中にご連絡いたします。

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全力応援コース | 100,000円

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・講演会のオンライン視聴ご招待
・掲載学術論文誌(PDFデータをメールにて送付いたします)
・HPでのお名前掲載

※寄付金領収書の日付はREADYFORから熊本大学に入金のある2024年2月9日(金)となります。このため、2024年の所得に対する確定申告の対象となりますので、ご注意ください。
※講演会の詳細についてはプロジェクト終了後2024年1月中にご連絡いたします。

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300,000+システム利用料


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全力応援コース | 300,000円

・寄付金領収書
・お礼のメッセージ
・講演会のオンライン視聴ご招待
・掲載学術論文誌(PDFデータをメールにて送付いたします)
・HPでのお名前掲載

※寄付金領収書の日付はREADYFORから熊本大学に入金のある2024年2月9日(金)となります。このため、2024年の所得に対する確定申告の対象となりますので、ご注意ください。
※講演会の詳細についてはプロジェクト終了後2024年1月中にご連絡いたします。

寄付者
2人
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発送完了予定月
2024年3月

500,000+システム利用料


alt

全力応援コース | 500,000円

・寄付金領収書
・お礼のメッセージ
・講演会のオンライン視聴ご招待
・掲載学術論文誌(PDFデータをメールにて送付いたします)
・HPでのお名前掲載

※寄付金領収書の日付はREADYFORから熊本大学に入金のある2024年2月9日(金)となります。このため、2024年の所得に対する確定申告の対象となりますので、ご注意ください。
※講演会の詳細についてはプロジェクト終了後2024年1月中にご連絡いたします。

寄付者
3人
在庫数
制限なし
発送完了予定月
2024年3月

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