Brazil study finds parasites in 96% of analyzed skipjack tuna

A study conducted by researchers at the Federal University of Santa Catarina in Brazil has identified widespread parasite contamination in skipjack tuna (Katsuwonus pelamis). Published in the journal Ocean and Coastal Research, the study analyzed 53 locally caught specimens and found that 96% were infected with parasites, totaling over 1,600 worms.

The parasites identified include Trypanorhyncha, Anisakis, and Rhadinorhynchus. While the intestines showed the highest concentration of infection, researchers noted that the muscle tissue—the part typically consumed by humans—also contained significant levels of larvae. Specifically, the infection rate in the edible muscle tissue was approximately 58.5%.

Experts emphasize that the health risk to humans is manageable. Cooking fish to an internal temperature of 63°C or freezing it at −20°C for one week effectively destroys the larvae. Additionally, industrial canning processes eliminate most risks. The researchers highlighted the critical importance of immediate evisceration to prevent larvae from migrating from the organs into the muscle tissue.