Avoiding parasite dangers: Choosing safe fish for your diet
You don't have to live by the sea to access fresh and healthy fish. Valuable sea and ocean fish can be found in most large stores. However, some species may contain dangerous parasites that pose a health risk.
2 August 2024 16:05
According to World Health Organization recommendations, fish should be eaten at least three times a week. Fish are an excellent source of protein and valuable omega acids. However, it's essential to be aware that fish meat can contain dangerous parasites that can seriously threaten human health.
What parasites are in fish?
Eating fish carries the risk of infection with diseases such as diphyllobothriasis (tapeworms), opisthorchiasis (cat liver fluke), or anisakis (nematodes). Diphyllobothriasis can be particularly dangerous because tapeworms can reach lengths of up to 10 metres. Symptoms such as severe abdominal pain, diarrhoea, and vomiting are typical of this disease, and if neglected, it can lead to vitamin B absorption disorders. Treatment of the parasitic infection is necessary.
Opisthorchiasis, an infection caused by a cat liver fluke, can affect domestic animals like dogs, cats, foxes, and humans. Infection occurs after consuming caviar or undercooked fish meat. Anisakis are nematodes that inhabit the lower parts of fish, causing damage to the walls of the stomach and intestines.
How to avoid parasite infections from fish?
Infections from these parasites usually result from eating raw or undercooked fish. To protect yourself, it's worth subjecting the fish to thermal treatment at least 60 degrees Celsius. When purchasing fish, paying attention to its country of origin is essential. The parasites mentioned are most commonly found in fish from Scandinavia, Japan, the Netherlands, and the Pacific coasts.
There are fish species that are better to avoid due to a higher risk of infection. These include wild sea bass, ling, shark, mackerel, swordfish, ruveta, bluefin tuna, red snapper, herring, hake, rosefish, pollock, and turbot.
