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Tuna parasite study reveals high infection rates in skipjack tuna
A study conducted by researchers at the Federal University of Santa Catarina in Brazil has revealed a high prevalence of parasites in locally caught skipjack tuna (Katsuwonus pelamis). According to Professor Matteo Bassetti, director of infectious diseases at Policlinico San Martino in Genoa, 96% of the examined fish contained parasites.
Researchers identified over 1,600 worms, specifically from the genera Anisakis and Trypanorhyncha, located within the edible muscle tissues. Consuming raw or undercooked fish containing Anisakis larvae can lead to anisakiasis, a condition characterized by symptoms such as nausea, vomiting, and abdominal pain.
To ensure safety, experts recommend cooking fish to approximately 63 °C or using rapid freezing methods to inactivate larvae. While canned tuna poses no risk, some parasite-produced allergens may remain heat-resistant and could trigger hypersensitivity reactions in susceptible individuals. The study emphasizes the necessity of timely evisceration, proper refrigeration, and strict hygienic controls.
Entities
Federal University of Santa Catarina · Matteo Bassetti · Policlinico San Martino
Claims
What the coverage asserts, and how many sources carry each claim.
- [● 2 SOURCES] Over 1,600 worms, specifically from the Anisakis and Trypanorhyncha genera, were identified. www.inliberta.it · canaledieci.it
- [● 2 SOURCES] 96% of the examined skipjack tuna specimens contained parasites. www.inliberta.it · canaledieci.it
- [● 2 SOURCES] Cooking tuna to approximately 63 °C eliminates active larvae. www.inliberta.it · canaledieci.it
- [● 2 SOURCES] Rapid freezing can also inactivate parasites in fish intended for raw consumption. www.inliberta.it · canaledieci.it
- [● 2 SOURCES] A study by researchers at the Federal University of Santa Catarina analyzed locally caught skipjack tuna. www.inliberta.it · canaledieci.it