Search results
Results from the WOW.Com Content Network
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 European Union (EFSA) specifically require an extended time for fish suspected of containing Clonorchis or Opisthorchis compared to other parasites. [11] According to WHO data, larvae of these two genera are killed by freezing at −10 °C (14 °F) for 5 days.
Freezing is often used to kill parasites. According to a European Union regulation, [33] freezing fish at −20 °C (−4 °F) for 24 hours kills parasites. [35] The U.S. Food and Drug Administration (FDA) recommends freezing at −35 °C (−31 °F) for 15 hours, or at −20 °C (−4 °F) for 7 days. [36]
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.
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]
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]