Many people like fish. It is also healthy: it contains proteins and valuable nutrients for the body.
However, some of these products may pose a serious health risk as they may contain parasites.
They are the cause of a number of diseases, including intestinal infections, disruption of vital organs, etc.
Among the most well-known parasites, the broad tapeworm (can grow up to 10 m) is often found living in the intestines of fish.
If the fish infected with it is not cooked thoroughly, then this parasite can also appear in humans, which will lead to nausea, vomiting, loss of appetite, and general weakness.
Another danger is opisthorchiasis. In this case, the liver and bile ducts suffer.
The infection is transmitted mainly through raw or undercooked fish products.
Fish also contain trematodes (harmful effects on organs) and cestodes (diphyllobothriasis and taeniasis).
To minimize the risk of infection, experts advise cooking fish very carefully, heating it to an internal temperature of at least +63 degrees.
It is strongly recommended not to eat raw or poorly salted fish.
Among freshwater fish, the most frequently encountered with parasites are bream and crucian carp, and among sea fish, salmon and trout.
In addition, high risk of parasite contamination is associated with sea bass, bluefin tuna, tilefish, king mackerel, and store-bought sushi.
Author: Pavel Gospodarik