4 tips to avoid infection by Anisakis
Allergic reactions and digestive disorders are the main consequences of the infection by Anisakis, a parasite between 2 and 3 cm that lodges in marine species and that passes to the man when eating an infected copy. The greatest incidence in summer is mainly due to the fact that at this time we consume fish with preparations more associated with the survival of the parasite (in oil, in vinegar, marinated ...).
Can Anisakis infection be avoided?
Yes, you can, says Dr. Santiago Tamames, specialist in General Surgery and Gastroenterology and Medical Director of Hospital La Milagrosa in Madrid. Spain is one of the countries in the world with the highest rate of allergic reactions to Anisakis -the second, behind Japan-, which has led to a specific legislation regarding the treatment and handling of species with higher risk of infection. This legislation obliges the supplier to visually examine each fish, and restaurants, to previously freeze all fish.
Even so, we must follow four guidelines to avoid infection by Anisakis:
1. Require that the most risky preparations are made with frozen fish previously (salted, pickled, smoked, marinated, ceviche, carpaccio)
2. Cook more than 60º for at least 2 minutes. More time if it is cooked on the grill.
3. In the case of large fish, choose the tail area and avoid areas near the digestive system of the fish, which is where the parasite usually lodges.
4. Freeze at -20º for at least 72 hours. In the case of buying frozen fish, it is better to deep-freeze because it is gutted on the high seas and the possibility of parasitization is lower.
Species with higher risk of infection by Anisakis
Hake (of more than 65 cm) and the beautiful They are the two fish with the highest risk of presenting Anisakis, but those that have more Anisakis episodes are others that are consumed with preparations that do not require heat, foods eaten raw, smoked, marinated, in vinegar or salted, such as the anchovy, the anchovy, and the sardine.
Other infected species are cephalopods (octopus, cuttlefish and squid) and crustaceans (prawns, prawns, crabs, lobsters ...).
Bivalves are saved from infection (mussels, clams ...) because their feeding system is different.
In general, preserves are safe, since they are pre-cooked foods, except in the case of pickles and anchovies.
Symptoms of Anisakis infection
The presence of this parasite in fish can cause two types of reactions:
1. Allergic reactions: They can manifest in the form of pruritus or skin lesions or in the form of anaphylaxis that can cause shock and carries life-threatening risks. In fish handlers (fishermen, cooks, fishmongers ...) can cause reaction by contact, such as asthma, rhinoconjunctivitis, contact dermatitis ...
2. Digestive picture: it can cause nausea, vomiting and abdominal pain whose location depends on the area in which the Anisakis parasite penetrates. The most common is the mouth of the stomach, but if the Anisakis reaches the intestine it can produce intestinal obstruction.
How is Anisakis infection treated?
The treatment will be based on the reactions that the patient shows, explains Dr. Tamames. In the case of allergic reactions, it will be treated with corticosteroids and antihistamines and in the case of digestive conditions, with gastric protectors, always prescribed by a doctor and after having carried out the corresponding study that attributes the reaction to Anisakis.
Marina Berrio
Advice: Dr. Santiago Tamames, specialist in General and Digestive Surgery and Medical Director of Hospital La Milagrosa in Madrid
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