Commercial fisheries in Kamchatka harbor hazardous parasitic worms
## Unveiling the Hidden Threats: Parasites in Fish and Their Health Risks
Fish, a popular food source around the world, can unknowingly harbour a variety of parasites that can have detrimental effects on both fish health and human health. Some common parasites found in fish include tapeworms, roundworms, myxosporidians, and fish lice.
**Tapeworms**, internal parasites that infest the digestive tract of fish, can cause symptoms such as a swollen abdomen and difficulty swimming in fish. **Roundworms** (Nematodes) like *Camallanus* and *Capillaria* can infest various parts of the fish's body, including the digestive tract, swim bladder, and body cavity. In severe cases, roundworms can be seen protruding from the cloaca.
**Myxosporidians** primarily infect fish but can also affect amphibians and reptiles. These parasites target hollow organs, skin, muscles, and gills, and infections can be fatal. **Fish Lice (Copepods)**, ectoparasites that attach to the skin of fish, can cause irritation and stress.
While fish parasites generally do not infect humans directly, there are some indirect risks. **Anisakis Infection**, a type of nematode parasite found in fish, particularly in raw or undercooked fish, can cause anisakiasis in humans. This infection leads to gastrointestinal symptoms such as intense pain, nausea, and vomiting within a few hours. Complications of anisakiasis include ulcers and intestinal inflammation, which may require surgical removal of the parasites.
To avoid these risks, it is crucial to handle fish safely, cook them adequately, and ensure proper hygiene practices when preparing fish for consumption. Parasites like anisakis require fish to be cooked above 63°C (145°F) to kill them, reducing the risk of infection.
Recently, laboratory tests conducted by the Kamchatka Krai Fishing Society found viable helminths in all seven tested samples of fresh fish (mintai, cod, flounder, pollock, turbot). Consuming infected fish with Anisakids can lead to severe health consequences.
In light of these findings, it is strongly advised not to eat such fish raw or lightly salted. To ensure parasite elimination, infected fish should be kept at -20°C for at least seven days. Proper cooking and handling practices are essential to minimise the risk of parasitic infections and maintain the safety of fish consumption.
Science has revealed that fish, often consumed globally, can unintentionally host a wide range of parasites, including tapeworms, roundworms, myxosporidians, and fish lice. Popular health-and-wellness practices emphasize the importance of proper nutrition, fitness-and-exercise, and molecular decontamination methods to reduce the potential risks associated with parasitic infestations in fish, such as the Anisakis infection, which can be contracted through the consumption of raw or undercooked fish.
