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The parasites develop into metacercaria and encyst within the kidneys, muscles, and fins of the salmonid fish. The parasites enter its final host, including canids and humans, upon ingestion of the infected fish, and develop into adult worms that produce eggs to be passed in the host's feces.
Isopod fish parasites are mostly external and feed on blood. The larvae of the Gnathiidae family and adult cymothoidids have piercing and sucking mouthparts and clawed limbs adapted for clinging onto their hosts. [20] [21] Cymothoa exigua is a parasite of various marine fish. It causes the tongue of the fish to atrophy and takes its place in ...
The Food and Drug Administration recommends that fish that will be consumed undercooked should be placed in low temperatures and frozen under −20 degrees Celsius for at least a week, or under −35 degrees Celsius for a minimum of 15 hours, as freezing removes any chance of transmitting parasites to consumers. [3]
Ingestion of raw freshwater fish should be avoided. Adequate cooking or freezing of freshwater fish will destroy the encysted fish tapeworm larvae. Fish that is thoroughly cooked, brined, or frozen at −10 °C for 24–48 hours can also be consumed without risk of D. latum infection.
The immune system of the fish reacts by producing a capsule of connective tissue around the larva, this capsule retains the larvae for the fish's life. Once an infected fish or the discarded guts of a cleaned fish are eaten by another fish, the capsule around the larvae are digested, freeing the larvae to restart this stage of its life cycle.
Several antiparasitic drugs have been developed for control purposes. L. salmonis is the best understood in the areas of its biology and interactions with its salmon host. Caligus rogercresseyi has become a major parasite of concern on salmon farms in countries including Chile [3] and Scotland. [4]
These fish and amphibians are infected with the larvae of a fluke, Nanophyetus salmincola through an intermediate host, the snail Juga plicifera (Oxytrema is an obsolete genus). The larvae attach to the intestine of the dog and the rickettsial bacteria are released, causing severe gastrointestinal disease and systemic infection.
According to FDA guidelines, seafood should be cooked at a temperature of at least 63 °C, and fish should be stored at a maximum temperature of −20 °C for 7 days or −35 °C for 15 hours for safe consumption. [7] However, the allergens in A. simplex cannot be removed by heating or freezing processes. [13]