Anisakiasis is the infection caused by Anisakis worms. Anisakiasis is the most frequently common in the regions where fish is consumed raw or lightly pickled. Within a couple of hours after ingestion of infected food, the person experiences violent pain, vomiting, and nausea. A person who consumes raw or improperly cooked fish is at risk of getting the disease. When the infected fish is consumed by a person, anisakiasis may produce a strict syndrome and even cause a chronic illness that can last for years. One of the complications related to this disease is that infection is diagnosed after surgical intervention for intestinal obstruction.
Anisakis worms have a complicated life cycle and they pass through several hosts in the course of their lives. If inadequate attention is paid to the process of cooking the fish and Anisakis are not killed during the food preparation stage, the worms will enter the human body and cause an infectious outburst. In addition, Anisakis can cause allergic reactions when the parasite enters the gastrointestinal tract. Due to the heavy health consequences of the infection, special attention should be paid to the process of preparing and serving the fish.
Taking into account the increasing popularity of sushi and sashimi throughout the world, the special attention should be paid to the preparation of raw fish. Traditionally, sushi is prepared using frozen raw fish (thus, the risk of acquiring anisakiasis is decreased). However, improperly prepared sushi puts people at risk for infection from Anisakis worms. Anisakiasis infection is spread through fast-food restaurants, cafes, and other places where the fish is served. Undoubtedly, food service employees have a direct impact on the spread of the infection. The raw fish should be previously frozen to kill parasites. Therefore, food service people can prevent the spread of the illness if raw fish is frozen prior to serving it to consumers. Following the simple rules for safe cooking may stop the spread of Anisakiasis infection. TheSpecialtention should be paid to the fish being served raw. The risk of acquiring anisakiasis infection with raw fish consumption is much higher than with eating previously frozen or fried seafood.
While the diagnosing of anisakiasis requires surgical intervention, the symptoms of the infection become evident within a couple of hours after consumption of contaminated food. The Anisakis worms survive in the moist and hot climate and spread very quickly from one host to another. Taking into account that kitchens are usually characterized by hot and moist air, the Anisakis worms have the perfect environment for growth. In order to avoid spread the of anisakiasis infection, it is important for people to prepare foods with fish to keep the kitchen clean and well-conditioned. Moreover, it is of primary importance to wash hands before and after preparing or eating raw fish to avoid the spread of infection.
In conclusion, Anisakiasis infection is rather rare; however, its severity should not be neglected. With the increasing popularity of foods cooked with raw fish, people serving fish should pay peparticularttention to the process of preparing it. It is highly recommended to keep the fish frozen prior to serving it to avoid the spread of infection. The complications associated with the complex life cycle of Anisakis worms and the necessity for surgical intervention requires sufficient precautions to cooking fish.