Liver fluke infections reported in China linked to raw fish consumption

Recent medical reports in China highlight the health risks associated with consuming raw or undercooked freshwater fish due to liver fluke (Clonorchis sinensis) infections.

In Hangzhou, a 55-year-old man required a partial hepatectomy after developing a massive abscess in his left liver. Medical examinations revealed a high concentration of liver fluke eggs within the abscess wall. The patient reported consuming fish slices that had only been placed in hot water for several seconds to maintain texture, a practice sometimes used to prepare raw fish.

Separately, the China Center for Disease Control and Prevention reported a cluster of infections in Zhengzhou, Henan province. Five individuals contracted the parasite after dining at a Cantonese restaurant and consuming raw freshwater fish slices, including grass carp and red-eye bream, sourced from Shunde, Guangdong. Four of the five patients suffered liver damage.

Medical professionals warn that liver fluke infections can remain asymptomatic for months but can lead to cholecystitis, cholangitis, liver cirrhosis, and increased risks of liver cancer. Experts emphasize that seasonings and alcohol do not kill parasites and advise that freshwater fish must be thoroughly cooked to ensure safety.