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Nieves Casado Escribano, a professor at
Universidad de Alcalá and with a degree
in parasitology, sent us this video so that
we could prevent Anisakis parasites. Many
people are not aware of it as evidenced by
the numerous cases that are being detec-
ted.
One of the most important measures for
controlling this infestation, is to inform the
population on the risks of eating fish that is
either raw or undercooked which contain life
larvae. The video aims to make it possible
for people to identify this parasite in the fish
that they buy and bring home and, most im-
portantly, to learn about the measures that
should be taken to prevent anisakiasis infec-
tion.
The video shows how these parasites may
be present in the fish that we eat every day,
how to eradicate them, and the possible
consequences of ingesting these parasites.
Anisakis,
a hidden parasite
Anisakis poses a risk for human health in two
senses: though the infection caused by ea-
ting fish that is not cooked or through allergic
reactions to the chemical substances that
these worms leave in the fish.
About anisakis
Anisakis is a parasite that can be found in
fish. Its larvae enter the human digestive
system when we eat raw or undercooked
fish and could prevent digestive disorders
and allergic reactions that could often be
quite serious.
Human anisakiasis is a public health pro-
blem and has been increasing in recent
years. The guidelines for reducing the risk
involves the entire food chain, from the prac-
tices of capturing or collecting food and its
subsequent handling, to recommendations
for consumers.
What happens if we ingest this parasi-
te?
When we eat raw fish or fish that has not
been cooked sufficiently, the larvae of the
worm, still alive, could penetrate the orga-
nism and attach itself to the digestive tube.
The infection could also occur when we eat
smoked or dry fish or fish that is cured in
brine.
The countries with the highest rate of this
disease are those that consume the most
amount of fish, such as Japan, associated
with the consumption of sushi; Scandinavian
countries, because of cod liver; Holland, due
to mackerels; and in Latin America as a re-
sult of the consumption of ceviche. In Spain,
it is particularly associate with the consump-
tion of hake, anchovies, and sardines.