What are the different types of fish parasites?

Fish parasites ingestion by consuming raw or partially cooked fish can cause symptoms of food poisoning and other more serious complications. The worms found in the body or in the intestines of fish are common examples of fish parasites and when the fish is consumed raw, worms and larvae to the intestines and implanted into the body. The three main types of fish parasites are Clonorchis sinesis, Anisakis and Diphylllobothrium. The parasite grows inside the body of the fish and creates a hard shell that protects it from the destruction of acidic digestive juices of the human body. After the parasite goes into the intestines, it connects to the liver and feeds on the bile produced by the body. Stomach pain, jaundice and fever are common symptoms of Clonorchis sinesis. The parasite can be repressed to the extent that the stomach is available reduced amount of bile to digest.

Anisakis is a round worm that is passed on to people with fish that have been eaten by molluscsnot a parasite. The worm connects to the intestinal wall and sometimes causes white blood cells to form granuloma. Anisakis is most commonly found in flounder, sled, cod, monkfish and salmon and can cause severe stomach cramps, vomiting and nausea. If the worm is not naturally handed over from the body, it must be surgically removed.

Diphylllobothrium is a tapeworm that attaches to the intestinal lining in humans after consumed raw fish that contain parasite larvae. The tapeworm begins to grow and sometimes reaches up to nine feet long (2.74 meters) and absorbs many nutrients that the person enjoys, causing serious nutritional shortcomings. This can lead to neurological disorders and intestinal problems. Diphylllobothrium causes diarrhea, vomiting, weight loss and fatigue and can live in the body for almost 20 years. If a tapeworm is diagnosed, the person gets a drug that causes the worm to be handed over in the stool.

Prevention of ingestion of fish parasite is the best way to treat food poisoning from fish. Avoid eating raw ryeif they were not frozen before preparation. People should make sure that they properly clean the tools and the counters used to prepare fish, and also washed their hands before and after handling raw fish. The food should be properly stored in a refrigerator or freezer in clean containers and fish should not be stored in water. Towels and fungi of fabric should not be used when cleaning or preparing raw fish.