Red worms in fish: classification, danger to humans

Everyone knows that as a food product, fish is much healthier than meat. In addition, it is very easily and quickly absorbed by the body. Besides, fish is really very tasty. And there are many ways to prepare it, enough so that this product does not get boring. Recently, exotic dishes made from fish that are not subjected to salting or heat treatment have become very widespread. But not everyone knows that fish is also a source of many parasites, which, under certain conditions, can settle in the human body and, to one degree or another, affect his health.

Many lovers of fish - dried, dried, smoked - have seen the presence of one or another type of parasite in it. Are red worms in fish, which are quite common and look very scary, dangerous for humans? And are there species of fish where worms are completely absent? Let's try to figure it out.

Worms in fish: how harmful they are to humans and their bodies

Let's start with the fact that not every worm that has found refuge in fish is harmful and dangerous to human health, although there are a lot of fish worms in nature. If you notice red worms in fish meat, be very careful and try to remove them as much as possible before you start cooking.

According to recent research in this direction, it has been established that almost all commercial fish are invasive. Even sea fish are susceptible to this scourge, although many mistakenly consider it safe due to the high salt content in sea water. Marine fish contain anikasids, cestodes and a number of other types of fish helminths, as well as nematode roundworms or flat flukes. What to do if worms are found in red fish. What to do? It is better to return such fish to the seller, but you can also subject it to thorough heat treatment or freezing. In this case, up to 99% of helminths die. But first try to remove worms from the fish meat and its intercostal space, since even completely safe worms are very unpleasant to eat.

Parasites in sea bass

Contrary to existing stereotypes that only freshwater inhabitants are susceptible to parasites, unpleasant surprises are often found in sea bass meat. One of the most common formations that ocean fish can be exposed to is the Sphyrion lumpi. The likelihood of infection with this parasite depends on the age of the underwater animal, its habitat, and the time of year. When removing infected areas of meat and exposure to high temperatures during processing, this formation does not pose a threat to human well-being.

Dangerous parasites of sea bass for humans are those that have settled in the muscle tissue of the sea creature. Such fish should not be consumed in any form, as this may adversely affect the health of fish lovers.

Classification of worms and their description

Infection of fish with various parasites, not only red ones, is an almost universal phenomenon. The most common classes of parasites present are:

Eustrongylides, representing the genus of Dioctoform nematodes. These whitish-red or completely red thin worms in fish consistently parasitize the stomachs of birds, getting there with the fish they eat. The latter acts as an intermediate carrier of this type of parasite. Such worms are very thin and long, reaching a length of 50 mm and are localized in the abdominal zone of the fish, muscles, stomach, intestines, testes and liver. If there are too many larvae, they cause hyperemia and hardening of the stomach tissues of catfish, perches, and also lead to the destruction of the kidneys of sturgeon fish. Red thin worms in fish lose their harmful properties with sufficiently intense heat treatment. The fish meat becomes edible and can be safely used as food. However, it is still better to remove pieces from the fish in which eustrongylides is located.
There are also other long red worms in fish that are dangerous to humans. They are similar to filomentra, but longer and brighter in color. These individuals reach a record length from fifteen centimeters to a whole meter. They are found in freshwater bodies of water and pose a great danger to humans. This type of helminth has been studied very little, and there are no clear recommendations on how to effectively treat the diseases caused by it in humans. To avoid a disappointing outcome from such a meal, it is better to refrain from eating fish with such inclusions.

Worms in sea fish

There is a high probability of infection with helminthiasis when eating dishes prepared from sea fish affected by worms that have not undergone the necessary processing.

Tapeworms in pollock and sea bass

Pollock is one of the most accessible fish for the majority of the population. At the same time, it ranks first in terms of the degree of parasite infestation. The very popular sea bass is no less dangerous. A common type of helminth that affects these fish species is tapeworms. By carefully examining the insides of the fish when cutting, they can be detected even with the naked eye.

RECOMMENDATION! In frozen pollock and sea bass, parasite larvae are more difficult to detect. Therefore, it is recommended to clean the fish only after complete defrosting.

What do worms look like in pollock?

Helminths and their larvae in pollock are found on the inner surface of the abdominal cavity, viscera, and muscles. Among them are found:

Cestodes are tapeworms that are most often found when cutting infected fish due to their size. The largest representative of this class is the broad tapeworm, an adult of which can reach a length of 10 m.
Trematodes are flatworms that are almost impossible to detect visually.
The Siberian fluke is a miniature parasite measuring no more than 12 mm. Outwardly, it resembles an elongated translucent leaf.
Chinese fluke. Differs in larger sizes – up to 25 mm.

Even having an idea of what worms look like in fish, it is not always possible to detect them visually. The presence of many types of helminths is detected only through laboratory tests.

Diphyllobothriasis

One of the most common types of helminthiasis, the causative agent of which is the broad tapeworm, as well as other, less studied tapeworms. When a person consumes infected fish, he or she becomes the definitive host of the parasite. The disease does not have specific symptoms, so it is often detected when pieces of the worm are noticed in the stool. The organs of the digestive tract are mainly affected. The patient experiences periodic abdominal pain and weakness. Often there is upset stool, vomiting, lack of appetite, and changes in taste sensations. Sometimes allergic rashes occur in the form of hives.

Roundworms in herring, cod and pink salmon

Photo of what worms look like in Cod
Even fish that is considered a delicacy does not guarantee the absence of helminths in it. Poorly processed salmon, pink salmon, and chum salmon cause serious pathological processes in the body. Nematodes (roundworms) enter the human intestine in the stage of yellowish larvae. There can be up to a thousand worms in red fish. Fans of raw or lightly salted fish, sushi, and rolls are most at risk of becoming infected. Cod, beloved by many, is often affected by microscopic crustaceans, which, when decomposed, cause purulent processes.

What do worms look like in herring?

Parasites in fish are eliminated when exposed to high temperatures. However, herring is sold in a ready-to-eat form and is not subject to heat treatment. As a result, the risk of helminthiasis infection is quite high. Due to their presence in a saline solution, worms and larvae acquire resistance to an aggressive environment. Once in the human digestive system, they reproduce successfully. The most common worms in salted fish are:

Cat fluke. A parasite with an elongated flat body about 3 cm in size, the causative agent of opisthorchiasis.
Wide tape. A tapeworm that causes diphyllobothriasis.
Anisakids. The worms are spindle-shaped, reaching a length of up to 6 cm. At one of its ends there are three lips.

The larvae of the latter are the most dangerous. They can cause anisakiasis, a serious disease accompanied by severe complications.

Anisakidosis

The larvae of the parasite are localized inside the gastrointestinal tract, which leads to damage to the mucous membrane with characteristic symptoms:

Nausea, vomiting.
Stool disorders.
Flatulence.
Pain in the iliac region.
Allergic rashes.

In some cases, anisakidosis is accompanied by fever, cough, and sore throat caused by the reflux of bile into the esophagus. Lack of timely treatment threatens intestinal obstruction and peritonitis. Staying in the human body for 3 weeks to 3 months, helminth larvae cause irreparable damage to human health. Knowing about the consequences of anisacidosis, the question of whether it is harmful to eat herring with worms is no longer worth it.

Philometra in fish: what kind of parasite is it?

Philometra are long, thin, red worms in the body of a fish. Most often they can be found in the fins and head area. These parasites cause the disease phylometroidosis, which is not dangerous to humans. It infects such river inhabitants as pike, carp, bream, carp, crucian carp and perch.

If there are red worms in perch fish lurking in the muscle tissue, know that they can cause weakening of the muscles and the human body. And although phylometra is not dangerous for humans, fish suffering from phylometroidosis becomes loose and lethargic, and its meat becomes tasteless.

Red worms can often be found in dried fish. Dried perch is also susceptible to dominance by these parasites, and even if the salting and drying technology is carried out correctly, these helminths, even after their death, do not leave captured areas of the fish. In principle, as already mentioned, phylometers are safe for people, and salt makes its contribution to the fight against this parasite, but it is better not to take risks by eating affected parts of the fish.

Dangerous parasites

Perch, which can contain a variety of parasites, is a harmless fish if you cook it correctly. However, some parasites can pose a serious danger and pose a threat to human life and health. This is especially true for small parasitic individuals, barely reaching 5 mm in length.

It is necessary to promptly determine whether there are red worms in the perch, what they are, and also understand what class the pests belong to. This approach will ensure that there is no chance of contracting diseases that are difficult to treat.

Diphyllobotrimum latum

This parasite can most often be found in the eggs and gills of fish.
If a person consumes an improperly prepared product, serious infection may result. Most often, the pest is found in the meat of burbot, pike and perch, if the larvae enter the human body.

Often practice has included cases of infection in which the worm lived in the human body for 10 years or more.

Iffilobothrium dendriticum

These individuals are found exclusively in the area of reservoirs located on the territory of Russia. There are larvae in the fish itself, then they penetrate, during which the size indicators reach 1 meter or more.

Worms live for a six-month period, but in a short time a person usually encounters a large number of pathologies.

Advice from an experienced ichthyologist

The most common “guests” are tubular small red worms in fish, up to 5 cm in length. They can be found in perch, goby and walleye. It is quite possible to eat fish infected with them, after first clearing its meat of parasites.

According to information from candidate of biological sciences Roman Novitsky, an experienced ichthyologist, such fish must be thoroughly cleaned and properly prepared. If you fry it, then you should do this for at least 10 minutes so that the helminths come out, and if you decide to salt it, then keep the fish carcass in a salt solution for at least two days. According to him, when frozen, these parasites do not die and after thawing they become completely viable.

Novitsky also advises paying attention to herring, which at the moment, according to statistics, is 60% infected with helminths. The cleanest fish, according to the ichthyologist, are catfish, mackerel and tuna, which live in the open sea. But even here the presence of parasites could not be avoided. It’s just that there aren’t so many of them compared to other types of fish, and they don’t catch the eye. For this reason, carefully process all fish that are intended for your food, just in case.

Are there parasites in red fish?

Red fish is the most delicious and popular. There is an opinion that it is impossible to get infected with helminths from sturgeon breeds due to their noble origin. Today this opinion is largely refuted. And when eating the meat of this class of fish, there is a real chance of picking up one or another parasite. Try not to eat this fish raw or cooked in violation of the recipe and processing time - you can cause your body quite serious problems with poisoning.

The main suppliers of helminths include pink salmon, salmon and trout. What worms are present in red fish (photos of some are presented below for clarity), and how dangerous are they for humans?

Red fish dishes are not uncommon in modern cuisine. They are usually timed to coincide with major holidays or serious social events. Imagine the amazement of the eater if he notices that there are transparent worms in the red fish. And yet, this kind of thing happens. Therefore, red fish is by no means a guarantee of the absence of worms.

Many gourmets love dishes made from raw or half-raw pink salmon, chum salmon, and salmon, and don’t even think that along with the amazing-tasting delicacy, one of the parasites can enter the body. Thus, in Japanese cuisine, it is customary to prepare fish dishes with a minimum processing time and amount of salt, so as not to spoil the true aroma and taste of the product, as well as to preserve minerals and vitamins.

If worms or their eggs enter the human digestive tract, he will experience a rash on the skin, severe digestive upset, nausea, vomiting and many other signs of fish poisoning.

Parasites in fish

Fishing, in my opinion, is one of the most exciting activities invented by mankind, and, of course, a great way to occupy a few hours of free time, to distract yourself from this, which has long been boring, daily routine. And there are millions of people around the world who think the same way, because for many, fishing is an all-consuming hobby, and for some, a means of livelihood. In some countries, such as Japan and Norway, fish has long been a national product, although its consumption may not always be safe. That is why, on the basis of veterinary and sanitary legislation, all commercial fish must undergo veterinary and sanitary control before entering the shelves of markets and stores.

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But there is another problem. Many amateur fishermen catch fish and sell it themselves, so it does not undergo any testing, and because of this, cases of infection of people and animals with fish parasites are greatly increasing. However, not all parasites can be dangerous, and many people unjustifiably throw away fish, often finding completely harmless specimens in them.

Professional fishermen know that the presence of parasites is typical for all types of fish living in natural bodies of water. Very often, when people open a fish, they find large worms in it, get scared and throw it away, although these worms most often turn out to be completely harmless, and the real danger is posed by smaller species.

Flat ribbon-shaped parasites: how dangerous are they for humans?

Infection occurs through eating food with viable helminths. They are classified into two subclasses - round tubular worms and flat tape worms. Any red fish caught industrially in a free sea or river body of water contains parasitic worms.

One of them, the wide tapeworm, is located in the larva, which is a thin translucent shell. They look like a grain of rice, and after the destruction of the capsule, transparent worms appear in the red fish. These parasites are found in fish eggs and inhabit their body and gastrointestinal tract. At the same time, they affect the liver and muscles of the fish, as well as its milt.

The white worms found in red fish - young tapeworms - are about 55 mm long and 2 mm wide. In appearance they resemble a white or milky transparent tape, which, when entering the human body, can grow to gigantic sizes - up to twelve meters. Tapeworms live 15 years or longer and throughout their lives they infect the host (human) body, destroying its internal organs.

A person infected with this parasite experiences severe weakness, headaches, loose stools, poor appetite, nausea, heartburn, belching and vomiting. Skin itching and rash may occur. The larvae of these helminths can survive even with very long processing of the carcass. Even freezing will not help, because the larvae are viable at a temperature of 4 degrees. They can only be destroyed with salt if the salting continues for several (3-5) days.

Sea bass: benefits and possible harm to the body

Among all the fish diversity, sea bass, one of the most famous representatives of scorpion fish, is extremely popular among admirers of healthy and tasty delicacies. In the aquatic world, there are about 100 varieties of this species, a significant part of which is subject to significant decline.

It takes perch at least 10 years to reach maturity, so to prevent the extinction of some species, this group of aquatic animals is listed in the Red Book.

Despite this fact, it is actively mined in the waters of the Pacific and Atlantic Oceans on an industrial scale, since its meat is considered one of the most delicious and valuable delicacies. Let's take a closer look at what sea bass is, as well as its benefits and harms for the human body.

Round tubular parasites in red fish - are they dangerous to humans?

Round tubeworms also bring a bad disease to people - anisakiasis. Parasites such as anisakids are present in each of the marine fish, but chum salmon is most preferred, followed by salmon and pink salmon. These pathogens affect almost all fish organs - the body, muscles, liver, milk, spleen, eggs and gastrointestinal tract. These parasites have a spiral shape and reach a length of 5 cm. The color of the worm is whitish, brown or cream. Their introduction into the mucous membranes of the human stomach and intestines is a direct path to intestinal ulcers. The implantation process is accompanied by swelling and ulcers. Often the presence of this helminth causes intestinal obstruction and also disrupts the functioning of the gallbladder, liver duct and pancreas.

Parasites in sea bass

Today it has become fashionable to use as little salt, smoke and heat as possible when preparing fish (sushi, raw fish salad with vinegar and spices). According to fans, this preserves the natural taste of the product. And natural parasites, parasitologists add. Many people may not even realize that they are infected - the symptoms of the disease are very similar to allergies, diseases of the gastrointestinal tract and liver.

How can you get sick from fish? Here are the most common ones.

Opisthorchiasis.

The causative agent is the Siberian fluke. The size of the worms is 7–12 mm. parasitic in the gallbladder, bile ducts of the liver and pancreas. Along with humans, opisthorchis can parasitize many carnivorous animals: foxes, arctic foxes, sables, ferrets. The most common carriers of opisthorchiasis are cats. In addition to the named main hosts, two intermediate hosts participate in the development of the parasite, the first of which is the small freshwater mollusk bitinia, and the second is any fish from the carp family (ide, bream, dace, roach, tench, rudd, silver bream, podust, asp, carp ).

What to do to protect a person from the consequences of fish helminths?

Is it possible to eat fish infected with parasites? Sanitary standards classify such food as conditionally suitable. To make it completely safe, it is necessary to subject the fish to a special regime of heat treatment or salting. Do not eat raw or semi-raw fish - even a very refined taste will not compensate you for possible serious problems associated with infection with parasites. Here are some tips on how to choose and buy uninfected fish:

Pink salmon and other sturgeon should be purchased in specialized stores, where they monitor its purity and subject it to the necessary industrial processing.
Give preference to fish grown artificially and fed with artificial food.
Freshly caught sea fish should be frozen immediately and defrosted only just before preparing the dish.
If it is not possible to freeze, immediately gut and start cooking.

To protect fish, it can not only be boiled or fried, but also smoked, salted, marinated, but this must be done strictly in accordance with certain cooking technologies. For example, when frying or boiling a carcass, the cooking time should be at least 15-20 minutes. If the fish is quite large, then its meat must be separated from the ridge. When preparing a fish pie, bake the product in the oven for at least half an hour, and preferably longer.

Is Sfirion Lumpi dangerous for humans?

The appearance of an infected animal may be a reason to avoid preparing a fish dish, but Sphyrion lumpi does not pose a threat to human health. Before sale, fish are subject to sanitary inspection. If there are single lesions, it is frozen and put on sale, after removing the crustaceans. If helminths are found on internal organs, the fish is processed to obtain bone meal. At home, you should carefully examine the carcasses, remove hard capsules, and wash and heat treat the rest of the meat.

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Smoking and freezing fish

For high-quality smoking, fish up to two kilograms in weight are neutralized as follows:

if the salt is hot, then you need to salt for 5-9 days and smoke at a temperature of 15-16 ° C;
cook cold smoked fish with salting for one to two weeks and at a temperature of 5-6 °C;
When dry salting, keep the fish for at least two weeks.

For this procedure, salt is taken in such quantity that its weight is at least 20 percent of the weight of the fish. That is, if you have a kilogram carcass, you will need 200 grams of it.

When red fish is frozen, all parasites die within two days if the fish is kept at a temperature of -20 °C. If you freeze it at a temperature of -27 °C, the period can be reduced to twelve hours. If you use the freezer compartment of a regular refrigerator with a temperature of -4 ° C, the fish must be kept in such conditions for at least a month.