Introduction
Anisakis is a parasite found in the sea that can affect humans. It is important to learn to identify the presence of anisakis in fish to prevent anisakiosis, a parasitic infection. In this article, we will provide you with some steps and methods to detect anisakis in pike and other fish.
How to detect anisakis in pike?
visual inspection
Before cooking the fish, it is important to visually examine it for the presence of anisakis. These parasites are visible at first glance and have a characteristic appearance. They are small worms, white or cream in color, and can be spiral-shaped.
Check the viscera
Anisakis are usually found in the viscera of fish. If you buy whole fish, it is important to check this area carefully for the presence of parasites.
Detection methods
Examination under bright light
One method of detecting anisakis is to place the fish under a bright light and inspect the flesh and internal cavities. Parasites are easier to see in good lighting.
transillumination
Another technique is to place fish fillets between a light source and a translucent surface to see if parasites are present.
Freezing and thawing
Freezing fish at -20°C for at least 48 hours can help reduce the risk of anisaki infection. This process does not necessarily detect the parasites, but it kills them.
Advanced techniques
X-ray inspection
In some places, X-ray equipment is used to detect anisakis in large quantities of fish. However, this technique is not common in the home.
Laboratory analysis
In the case of industrially processed fish, samples can be sent to laboratories for more detailed analysis.
What causes anisakis ingestion?
If you eat fish with anisaki larvae, you may experience several symptoms. The most common include severe abdominal pain, nausea, vomiting and bowel rhythm disturbances. In more severe cases, symptoms such as difficulty breathing, dry cough, dizziness and loss of consciousness may occur.
Prevention of anisakis
To prevent anisakis, it is important to cook the fish properly. Cooking to an internal temperature of at least 63°C kills parasites. It is also recommended to freeze the fish at -20°C for at least 48 hours before consuming it raw, as in the case of sushi. In addition, it is important to purchase fish from reliable sources that follow food safety standards.
conclusion
Detecting anisakis in pike and other fish is essential to prevent anisakiosis. With proper visual inspection and the use of detection techniques, it is possible to identify the presence of anisakis. Remember to take the necessary precautions when handling and cooking the fish to avoid health problems.
