Currently, very popular dishes are from red fish, such as salmon, trout, pink salmon, chum. Preference is given to culinary products from raw or half-baked fish with minimum use of salt and heat treatment( sushi, salads from fresh fish).Gourmets claim that this preserves the natural taste and useful substances of the product. As a gift to such delicacies from red fish, for example, pink salmon, you can buy their natural inhabitants - worms. You can not even suspect that the infection with worms occurred from pink salmon, salmon, chum, because the manifestations of diseases are nonspecific. They can manifest as skin rashes, digestive disorders and other symptoms.
What are worms in red fish?
The causative agents of helminthiases are the larvae of flat and round worms, which are present in almost all types of industrial fish, including keta, pink salmon, salmon, trout.
Diphyllobothriasis is a helminthic invasion caused by a wide ribbon. Red fish, such as salmon, trout, chum salmon, and helminth larvae are in capsules - thin translucent shells that look like rice grains( pictured above).They are located in the gastrointestinal tract, in caviar, in milk, in the liver and in muscles. When the capsule is destroyed, the parasites enter the body of the fish. They are white or milky in color, up to 55 mm long and up to 3 mm wide.
When a person enters the human body from the larvae, a parasite with a length of up to 12 meters or more grows. Live in the body, he can up to 15 years, causing his poisoning with varying intensity. The main signs of the disease are weakness, frequent headaches, worsening of appetite, nausea and vomiting, heartburn, belching, upset of the stool. An itchy skin rash may also appear. The most frequent infection with larvae of these worms is observed in pink salmon and chum salmon.
Nanophyto - helminthiasis, which can be affected by pink salmon, chum salmon, trout, salmon. The larvae of this group of parasites are resistant to treatment - they remain viable in the refrigerator at 4 ° C for 15-16 days, in boiling water die after 2 minutes, and during salting die for 3-5 days. When penetrated into the human body cause severe diarrhea, and in chronic course - anemia.
Anisakidosis is helminthiasis caused by roundworms. Larvae of these parasites are infected almost all types of marine fish. No exception is also red fish - pink salmon, trout, chum. The most infected with these worms is chum, in the next place pink salmon, salmon. In the body of fish helminths are located in the liver, spleen, in the abdomen, gastrointestinal tract, in milk and caviar, but more often in the muscles. The worms look like spirals of whitish, cream or brown color, about 2-5 cm in length, up to 2 cm in width.
When penetrating the human body, anisakids can cause ulcers of the intestine, as these worms are introduced into the mucous wall of the stomach and intestines.
Is it possible to eat red fish with worms?
According to the sanitary norms, the red fish infected with the abovementioned worms is considered "conditionally suitable" for use, but a special treatment regime is required for it, which guarantees complete neutralization of the parasites. To prevent infection with worms one can not eat raw red fish. To fry it it is necessary under a cover or in an oven, at temperature 180-200 ° C, to cook for 10-15 minutes in boiling water. Industrial methods of preparation completely neutralize the worm larvae.
When frozen, helminths of red fish( pink salmon) die at a temperature of -20 ° C for 2 days, in a freezer at -4 ° C - after 25-30 days, with saline at home - not earlier than 15 days.