The sushi worm strikes again. The terrible Anisakis is increasingly widespread also due to the increasing consumption of sushi and above all of the poor quality one often served in All you can eat restaurants. In recent days, in Portugal, a case caused such a sensation that it ended up in an important international scientific journal
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Il see me sushi strikes again. The terrible Anisakis it is also more and more popular due to the increasing consumption of sushi and above all the poor quality one often served in restaurants All you can eat. In recent days, in Portugal, a case caused such a sensation that it ended up on an important one international scientific journal, Bmj Case Reports.
The latter showed that due to changes in eating habits, anisakiasis, that is the disease caused by these larvae, is increasingly widespread in Western countries and is linked to the ingestion of raw fish.
A healthy man, aged 32, was hospitalized with strong stomach pains, vomiting and fever. After careful analysis, he revealed that he ate sushi. Gastrointestinal endoscopy was performed and a filiform parasite firmly attached to the gastric mucosa was identified.
The larva was removed and the man's malaise passed immediately. Subsequent microbiological analyzes confirmed that it was one larvae in Anisakis.
Among the symptoms recurrent those typical of allergy such as angioedema, urticaria and anaphylaxis and gastrointestinal symptoms such as abdominal pain, nausea and vomiting and complications such as digestive bleeding, intestinal obstruction, perforation and peritonitis may occur.
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Reservoir Dogs they have often dealt with poor quality sushi such as that often served by all you can eat restaurants. However, a recent report showed that not all sushi is to be condemned and is risky for health. Following the instructions given by a sushi-man, Nadia Toffa explained how to recognize if the fish is fresh, with less health risks.
For more sushi news, read also:
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Sushi, how to avoid poisoning and parasites
Anisakiasis, that is the disease caused by the anisakis can be avoided both through the cooking fish than by freezing at suitable temperatures for a sufficiently long time. The same cannot be said of marinating, salting and smoking, which do not kill the larvae.
How explains Santo Caracappa, medical director of the Zooprophylactic Institute of Sicily, “the most effective method is the cooking higher than 60 ° centigrade for at least one minute to the core of the product. In the case of fish intended to be eaten raw, restaurants, sushi bars must have the thermal blast chiller (tool able to quickly lower the temperature of food), useful for bring the fish to -20 degrees for at least 24 hours. On the other hand, in the case of domestic consumption, not having the blast chiller, to avoid Anisakiasis the fish must be frozen in a freezer (marked with three or more stars) at even lower temperatures (-17 degrees) for at least 96 hours. ".
Francesca Mancuso
