For lovers of lightly salted fish. Parasites and their portraits (8 photos)

March 27, 2022 10:42

Tags: healthy parasites, salted fish  

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I warn you right away - there is not much pleasant inside. You can downvote, but recently a recipe for lightly salted fish was published on chips, not understanding how such a recipe could end. This is exactly what this post is about, but so as not to scare children, the first photo is not scary. It will get worse. Also, please note that the parasites listed are only the “Russian” collection; in the varieties of fish exotic for Russia there is something even worse. Take care of yourself!

Siberian fluke and opisthorchiasis.

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The size of the worms is 7–12 mm. parasitic in the gallbladder, bile ducts of the liver and pancreas. Along with humans, opisthorchis can parasitize many carnivorous animals: foxes, arctic foxes, sables, ferrets. The most common carriers of opisthorchiasis are cats. In addition to the named main hosts, two intermediate hosts participate in the development of the parasite, the first of which is the small freshwater mollusk bitinia, and the second is any fish from the carp family (ide, bream, dace, roach, tench, rudd, silver bream, podust, asp, carp ). If after 5-6 weeks the affected fish is eaten by a person or a carnivore, then after 10-12 days the opisthorchis larvae that have penetrated the bile ducts of the liver or the gall bladder will reach sexual maturity and begin to lay eggs. The development of the parasite from egg to mature worm continues for 4-5 months. Symptoms of opisthorchiasis appear 2–3 weeks after eating non-neutralized fish. If you get sick for the first time: weakness, headaches, fever up to 38–40 degrees, nausea, vomiting, pain in the right hypochondrium, bitterness in the mouth, intolerance to fatty foods. With a chronic course, parasites no longer make themselves known so loudly, although they continue their dirty work. Treatment of opisthorchiasis with folk remedies is strictly contraindicated and can harm your health. Before undergoing a course of treatment, it is necessary to diagnose opistarchosis in the clinic.

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Diseases carried by infected fish

As a result of eating contaminated fish, a person can develop various diseases, such as:

• Diphyllobothriasis is a disease that is transmitted by certain parasites that live in the muscle tissue of some freshwater predatory fish. As a result of such an infection, a person experiences excessive salivation, the normal functioning of the digestive system is disrupted, and there is a weak appetite. In addition, a person may be in a depressed psycho-emotional state.
• Clinorchiasis is a disease that can be contracted by food products that have not undergone normal, high-quality heat treatment. The main carrier of the disease is the Chinese fluke, which can be found in the internal organs of fish belonging to the carp family. As a result of infection, a person is susceptible to general weakness, accompanied by an increase in body temperature. In addition, red spots may appear on the human body. If this disease is not diagnosed in a timely manner, serious problems with the functioning of the liver are possible.
• Ligulosis is a very common disease. You can become infected with this disease by eating cold-smoked bream or roach. The source of infection is tapeworm, which, when it enters the human body, negatively affects the functioning of the immune system, as well as all internal human organs.
• Nanophyetosis is a common disease that is typical for residents of the North and East of our country who eat salmon fish. The danger of the disease is that in the initial stages of the disease, it practically does not manifest itself at all. If detection is delayed, it may be too late, since the disease causes anemia. In these regions, as a preventive measure, it is necessary to undergo annual medical examinations for the presence of parasites.
• Opisthorchiasis is a disease caused by a parasite called the Siberian fluke, which can be found in the muscle tissue of fish species such as bream, carp and ide. At the initial stage of development of the disease, a person who has consumed contaminated fish experiences an increase in body temperature, frequent bouts of vomiting, and severe headaches. If the disease is not diagnosed at this stage, then further intoxication of the body leads to an increase in the size of the spleen and liver.
• Anisakidosis . You can become infected with this disease by eating raw sea fish that has not undergone special examination by sanitary services. The disease is accompanied by acute discomfort in the gastrointestinal tract, as well as the appearance of a rash on the skin.
• Metagonimiasis . This disease is transmitted by carp and salmon fish caught in fresh water bodies. This disease has almost the same symptoms as anisakiasis, so it is often impossible to make an accurate diagnosis.

When a person prefers to eat at sushi bars, he needs to urgently contact a specialist if any of the signs of infection appear. Early diagnosis eliminates the possibility of serious consequences for human health.

DYPHYLLOBOTRIOSIS

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Damage to the broad tapeworm. In the human intestine, a worm 8–12 m or more in length grows from the larva. The parasite can live in the body for 10–20 years. Source of infection: perch, ruffe, pike, burbot, Far Eastern salmon caught in the Volga, rivers of Siberia, the Far East and the north of the European part of Russia. Manifestations of the disease: changes in appetite, weakness, nausea (especially on an empty stomach), less often vomiting, salivation, belching, heartburn, rumbling in the abdomen, pressure in the abdomen, unstable stools, headache, irritability, and sometimes an itchy rash.

The most susceptible fish species to infection

Not all fish species, both marine and freshwater, are equally susceptible to infection by various parasites. The most susceptible species susceptible to parasite infection include:

• Crucian carp . Living in the middle zone, this common inhabitant of various bodies of water rarely causes infection. Living within the Far East, this fish often becomes the object of infection with clonorchiasis.
• Yazya . It is believed that ide is an omnivorous fish, therefore it is most susceptible to infection by the Siberian fluke, which can cause many dangerous ailments.
• Bream . Living in the middle zone, as well as in warmer regions, this fish is a carrier of ligulosis.
• Perch , eating which without careful processing can become infected with ligulosis and diphyllobothriasis. Diphyllobothrium latum larvae are found in the gills of fish. This parasite poses a serious threat to human health.
• Linya . As a rule, this fish lives in reservoirs with dense thickets of aquatic vegetation, as well as a muddy bottom. In such conditions, the cat fluke develops well, which can cause a disease such as opisthorchiasis.
• Pollock . This seafood, which is often found on store shelves, can infect a person with anisakiasis, a very dangerous disease.
• Flounder . Many helminths can live in this fish, so it is generally not recommended to eat it without heat treatment.

Note to the hostess! Preparing dishes from the above-mentioned fish species requires high-quality heat treatment. These types of fish are not recommended to be consumed lightly salted, and especially raw.

NANOPHYETOSIS

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Almost round small worms measuring 5 mm in size parasitize the small intestine. Causes very persistent and severe diarrhea. They can infect chum salmon, kunja, Dolly Varden, Amur whitefish and grayling, taimen, lenok, and less commonly minnow and Amur broadmouth. With a prolonged course of the disease, anemia develops.

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Worms 1–2.5 mm long take root in the human intestines. Parasites are transmitted through Ussuri whitefish, carp, Amur bream, catfish, rudd, gudgeon, silverfish, crucian carp, and silver carp. The disease is widespread among the population of the Russian Amur region, some regions of Korea, China, Japan, and the Philippine Islands. Manifestations of the disease (occur 7–10 days after infection): fever, skin rash, diarrhea, abdominal pain, pain when palpating the abdomen along the large intestine.

ANISAKIOSIS

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The larvae of roundworms can infect almost all types of marine fish: cod, perch, salmon, etc. In particular, the prevalence of herring in the Baltic Sea is 30%, and in the North Sea - 55–100%. Anyone who enjoys Japanese dishes made from raw fish is at risk of getting sick. Anisakid larvae can provoke the development of intestinal ulcers; the incubation period is from 4–6 hours to 7 days. Manifestations: nausea, vomiting, abdominal pain, rash, fever, diarrhea.

Diplostomiasis

Diplostomiasis is quite common in fish living in fresh or slightly salted water. The disease is caused by a trematode larva. Birds are considered the final host. Penetrating inside the body, the worms lay their eggs in the fish. Together with bird feces, they end up in water bodies, where they find a temporary host for maturation - mollusks. Having reached the required stage of development, the tapeworm leaves the body of the mollusk and infects the fish. The worm enters the body of a marine inhabitant through the skin or through the eyes. It can live inside for up to several years, developing into metacercariae. This causes damage to the eye and blindness. When infected waterfowl enters a bird's food supply, the infection process begins in cycles. For humans, this type of helminth is considered not dangerous.

LIGULOSIS

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Many fishermen, when cleaning caught fish, found long (up to 120 cm) white flatworms (tapeworms) in its abdominal cavity. These are the causative agents of ligulosis or digrammosis of many freshwater fish - immature forms of tapeworms. Sexually mature individuals live in the intestines of fish-eating birds: gulls, grebes, cormorants, herons. These are their so-called final owners. In addition to them, two intermediate hosts participate in the development of Ligulidae - cyclops and fish, mainly carp (bream, silver bream, roach, rudd, roach). Getting into the intestines along with food, and then into the body cavity of the fish, the parasites grow, feed at the expense of the host, compress the internal organs, and cause disruption of their functions. Caught fish affected by Ligulidae, after removing them from the abdominal cavity, are quite suitable for food. However, the meat of diseased fish is somewhat different in biochemical composition from the meat of healthy fish; it is less nutritious and tasty.

How to protect yourself from parasite infection

Knowing that fish can contain various parasites, you should adhere to the cooking technology, subjecting the fish to heat treatment. Such technologies include:

• Cooking.
• Frying.
• Hot smoking.
• Deep ambassador.
• Deep freezing.

If the fish is cooked for at least 20 minutes, then any type of parasites will die in it. If you fry fish, this is another fairly effective way to get rid of parasites, since the temperature is higher than when boiling. Hot smoking also allows you to neutralize parasites, but the duration of treatment should not be less than 2 hours.

In addition to temperature treatment, there are two more options that can protect a person from helminth infection - deep salting and deep freezing. Salt destroys all types of parasites within 2 weeks. If large fish is used for salting, then the processing time should be increased.

Parasites can also be destroyed by deep freezing at a temperature of -40 degrees. In such conditions, the parasites die within 24 hours. Before such a technological procedure, the fish is thoroughly washed under running water.

As you can see, there are enough ways to disinfect fish, so it is not problematic to use any of them.

Recently, it has become fashionable to eat fish without proper temperature treatment, since in such dishes most of the beneficial components, such as minerals and vitamins, are preserved. But then you need to be 100 percent sure that the fish meat does not contain parasites, otherwise healthy food will turn into serious health problems after some time.

HOW TO KILL ALL POSSIBLE PARASITES IN FISH