Anisakis infection risk rises with summer raw fish consumption

Medical specialists warn of an increased risk of anisakis infection during the summer months, driven by the rising popularity of consuming raw or undercooked fish such as tuna tartar, sushi, ceviche, and sashimi.

Anisakiasis occurs when live larvae penetrate the wall of the stomach or intestine, triggering an inflammatory response. Symptoms can include intense abdominal pain, nausea, vomiting, and digestive discomfort appearing a few hours after ingestion. In some cases, endoscopy is required to confirm the diagnosis and extract the larvae.

Dr. Malena García Arredondo, director of the MGA Healthy Digest unit at Memorial Publio Cordón Hospital, notes that the parasite remains a frequent cause of gastroenterology consultations. She highlights that the infection can leave an immunological footprint, potentially leading to future allergic reactions in certain individuals due to the highly resistant nature of some anisakis proteins.