Each Spanish consumed annually an average of 45 kilos of Fish and Seafood; double the European average and second only to Japan, which ranks first in this ranking. We are also the Spaniards seconds -after Japan, again- In cases of infected anisakis, a parasite that threatens to pollute the seas and oceans. A problem that worries the rulers, no doubt. Nearly a decade that the then government of Zapatero published Royal Decree 1420/2006 of December 1 Fisheries product in which it was said and done: "Human anisakiasis is a public health problem whose incidence is increasing in recent years."

And is that the new food habit -eating raw fish or salted, smoked, marinated or pickled anchovies as they prepare at home- Is causing increased cases of infection with Anisakis, a parasite of between 2 and 3 inches long, like a thin worm, which is hosted in our digestive tract after consumption, causing allergies or gastrointestinal complications, sometimes serious, whose most common symptoms are nausea, vomiting and abdominal pain in varying degrees.

No precise figures are infected in Spain by anisakis.

What is worrying is that the problem has been getting worse, as the aforementioned Royal Decree points out; and not only because of these new eating habits, consisting of eating raw fish, but because the marine habitat is becoming more polluted every day and those who live in it, logically, are infected. If in 2005, 33% of the fish consumed contained anisakis, What is worrying is that the problem has been getting worse, as the aforementioned Royal Decree points out; and not only because of these new eating habits, consisting of eating raw fish, but because the marine habitat is becoming more polluted every day and those who live in it, logically, are infected. If in 2005, 33% of the fish consumed contained anisakis, Married Nieves says Escribano, Professor of Health Parasitology at the Faculty of Pharmacy of the University of Alcalá de Henares, email and an informative video, broadcast on the Internet, to call attention to this public health problem.

Survival secured

Why this increase anisakis when, in the developed world, everything seems under control? Fundamentally, due to a bad practice of the fishing multinationals. When these, in their refrigerated factory ships, on the high seas, throw the viscera of their catches into the water, often infected with anisakis, they are contributing to the exponential spread of the parasite. Without going into details, it can be said that crustaceans and small fish eat the larvae that contain these viscera, and these are devoured by other larger fish, or by marine mammals, which copulate in turn, and the females lay (infected) eggs that are deposited on the bottom of the sea, where they serve as food for crustaceans. And so the circle is closed; the anisakis, one could say, "Survival is assured."

Who also acquire Fresh fish contaminated contribute, sometimes by improper handling, to cases of infection with Anisakis are met. To avoid this problem simply follow a few easy guidelines to implement that were focused on three points: first, remove the viscera as soon as possible, once acquired, as the larvae, dead fish, tend to dig into their muscles; two keep previously frozen, before eating, at -20 ° C for 48 hours; and three, cook to 60 ° or more, at least 10 minutes. With these three measures there is no risk of infection by Anisakis.

However, in the Internet forums or in the topics that people handle on the street on this subject, ensures that just put it in the fridge (false) week or freeze for 24 hours only (fake too). Nor does leave 13 days in vinegar, if it comes to preparing a pickled or anchovies. Anisakis larvae can live up to 13 days in salted vinegar and 21. It is also not safe to cook the fish in the microwave, as there is no assurance that the required temperature of 60 ° or more to eliminate this parasite, it is homogeneous.

In short, a good practice in handling any shellfish and fish cited here will prevent any risk of health problems because of this.

There is another parasite, also Fish, popularly known as "the nerves of the halibut" (being characteristic of the Fish), many people confuse with anisakis, but that has nothing to do with him. This, whose scientific name is Gymnorhynchus gigas, is thicker, longer and completely harmless; ie no risk to health.

Finally, it could be concluded saying that if a large majority of Fish and Seafood we eat is contaminated with at least the species here Cit- anisakis, will not serve much the consumer (rather than all) checking the blames the fishmonger or the fishmonger shift (which do not), when you see these parasites move in the womb of his Hake. What you have to do is take seriously the proposed measures and implement them.

SOURCE: Cuartopoder.es