Prohibits the practice of ikizukuri where seafood is prepared as sashimi while the fish is still alive

This bill prohibits the culinary practice of ikizukuri (also called ikezukuri), which involves preparing sashimi from seafood while the fish is still alive. It directly affects restaurants, chefs, and food preparers within the state who currently use this method. The law adds a new provision to the public health code making ikizukuri unlawful, effective 30 days after enactment. The bill does not address other seafood preparation methods or include enforcement details beyond the prohibition.