It doesn't, really - this is a known hazard. You want fish that was flash-frozen very rapidly after harvesting. It's tastier and it kills (these types of) parasites. Which is basically what you're going to get at any decent sushi place.
Never too old to try something that is incredibly delicious. :-) My mom (born 1943) introduced me to sushi. Can't blame generation there.
All sushi fish is frozen for some number of days to kill anything. I guess the only risk would come from somebody not doing there job properly, but I'm sure a sushi chef would notice a living worm parasite in the fish they are cutting
I don't think that the Anisakis species discussed in this article would generally be considered microscopic, as demonstrated by various photos included in the article. The Trypanorhyncha larvae are smaller, but also likely to be visible without microscopy as well, on the basis of the scale I'm inferring from the included photos vs. the muscle striation in the tuna.
Assuring than no undesirable worms reach the table, ever, is the main reason of Japanese having developed sushi. Every fish in Japan destined to be served as sushi is ultra frozen first
It's not a generational thing, at least not anymore. People older than you were eating sushi back when Western businesses started intensely transacting with the Japanese in the late 20th century (60s, 70s, 80s).
This term has no legal definition and is unregulated. A fish caught, cut, and thrown on a plate as sashimi could be called sashimi grade having never touched a freezer to kill off parasites.
I am from an older generation, I have never nor will ever eat sushi :)