Anisakiasis is a parasitic infection caused by eating raw or undercooked seafood contaminated with Anisakis larvae. It is the purpose of this blog post to discuss the causes, symptoms, diagnosis, treatment options, and prevention options of anisakiasis.
Anisakiasis results from the ingesting of larvae of the parasite Anisakis, which is typically found in fish and squid. It is possible for Anisakis larvae to survive in marine animals, including herring, mackerel, cod, and squid. Raw or undercooked seafood contaminated with Anisakis larvae can cause infection.
Many symptoms of anisakiasis occur within hours of consuming contaminated seafood. Common symptoms include:
Pain or discomfort in the abdomen
Vomiting and nausea
Diarrhea
Abdominal cramps
Reactions caused by allergies, such as hives or itching (less common)
(Rare) Anaphylaxis
Anisakiasis can mimic other gastrointestinal conditions, making diagnosis difficult.
Clinical evaluation, medical history, and laboratory tests are used to diagnose anisakiasis. Healthcare providers may suspect anisakiasis if an individual presents with symptoms that suggest it and has consumed raw or undercooked seafood in the past. The patient's condition may also be assessed with additional tests, such as blood tests or imaging studies, to detect any complications or signs of inflammation.
Anisakiasis is typically treated with supportive care to alleviate symptoms and remove the parasite from the digestive tract.
To remove the larvae, an endoscopic procedure may be performed in cases of severe infection or if the parasite is lodged in the digestive tract.
In order to kill the parasite and alleviate the symptoms, antiparasitic medication or anti-inflammatory drugs may be prescribed.
Anisakiasis symptoms may be treated with over-the-counter medications such as antacids, antiemetics, or pain relievers.
Food handling and cooking practices can minimize the risk of consuming contaminated seafood when preventing anisakiasis. Key prevention measures include:
Anisakis larvae can be killed by cooking seafood to an internal temperature of 145°F (63°C) or higher.
Parasites can also be killed by freezing seafood at -4°F (-20°C) or below for at least 7 days.
In sushi, sashimi, ceviche, or other dishes, avoid consuming raw or undercooked fish, squid, or other marine animals.
It is a parasitic infection caused by eating raw or undercooked seafood contaminated with Anisakis larvae that leads to anisakiasis. In most cases, the infection is mild and self-limiting, but prompt diagnosis and appropriate treatment can help relieve symptoms. In order to reduce the risk of infection and prevent anisakiasis, it is crucial to practice proper food handling and cooking techniques. Consult a healthcare professional if you experience symptoms suggestive of anisakiasis after consuming seafood.
