The anisakis is he digestive disorder and the allergic reaction that can be produced by the consumption of fish or cephalopods such as squid, octopus, cuttlefish, etc. affected by a parasite known as anisakis that lives in the sea. This parasite passes into our digestive system as long as the fish has been consumed raw or its preparation has not been sufficient to eliminate it.
Causes of Anisakis
It can be present in any type of fish
Anisakis is a parasite that can be present in any type of fish that we usually consume if we do it raw, undercooked or subjected to treatments such as marinated or smoked dishes.
Symptoms of Anisakis
In 24 or 48 hours
Our body’s reaction al anisakis can lead to episodes of gastroenteritis that appear after 24 or 48 hours after ingestion of the contaminated product:
-Stomachache
-Vomiting and nausea
-Diarrhea
– Allergy, which usually manifests itself shortly after eating fish or cephalopods, with episodes of hives that, if not treated properly, can become even more complicated. very severe episodes of anaphylactic shock.
Diagnosis
It is possible to locate a high level of eosinophil in the blood
The appearance of clear symptoms that affect the digestive system or the appearance of allergy episodes after eating fish allows for relatively clear diagnoses. Through analytics, it is possible locate a high level of eosinophils in the blood (white blood cells very typical of worm infection and allergies).
The Upper digestive endoscopy and biopsy are methods to detect the presence of the parasite. in the stomach and duodenum. Less common, although also possible, is the X-ray of the digestive tract with the use of a contrast that allows the localization of the anisakis.
Anisakis Treatment
Symptomatic treatment of anisakis with antibiotics to stop the discomfort
Usually, the symptomatic treatment of anisakis with antibiotics to stop intestinal discomfort and irritation; the antihistamines and corticosteroids for allergic symptoms (adrenaline for more severe cases) constitute the most effective treatment for milder cases.
It is possible, however, to resort to the upper digestive endoscopy in those situations in which the parasite settles in the mucosa of the digestive tract and remains there. Specialists must resort to surgery when the case is complicated by the risk of intestinal obstruction or peritonitis due to the delay in the elimination of anisakis.
How to avoid Anisakis
Prevention
– Buy clean fish without viscera (without guts) or remove them as soon as possible taking into account that the presence of anisakis can be high in hake, sea bream, anchovies, whiting, redfish, haddock, fresh cod, horse mackerel…
– The cooking, frying, baking or grilling They are preparations that destroy the parasite, starting at a temperature of 60° C for at least one minute throughout the piece.
– With crustaceans (lobster, prawn, lobster, shrimp, shrimp, crab, crab,…) the same technique should be used: consume them cooked or grilledha.
– Pre-freeze the fish that you intend to consume raw or subjected to preparations that do not eliminate the parasite.
– For freezing, the refrigerator must reach a temperature of -20 ºC or lower. Keep the product frozen for five days. Only refrigerators rated three stars or higher reach the proper temperature. If it is not possible to do it at home, buy the fish already frozen.
Fish that need to be frozen by Anisakis
The greatest prevention is to freeze any of these specialties that are usually prepared at home:
– Pickled anchovies and other pickled fish.
– Sashimi, sushi, carpaccio and other specialties based on raw fish.
– Marinated fish (ceviche).
-Raw or practically raw fish eggs.
– Herrings and other raw fish prepared in brine or lightly salted.
– Marine fish subjected to cold smoking.
Fish and seafood that do not need to be frozen
The data
They don’t need to go through the freezer.:
– Oysters, mussels, clams, cockles and other bivalve mollusks.
– Fish from inland waters (rivers, lakes, swamps…) and freshwater fish farms such as trout, carp, etc…
– Semi-preserved foods such as anchovies (in metal, glass or other presentations).
– Traditionally salted dried fish, such as cod or mojamas.
This article was published in La Vanguardia on January 15, 2020
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