“In grocery markets or stores you can buy fresh and smoked fish, and crayfish. For those who not in forces to refuse smoked pike or dried bream, it is important to remember that the fish from any body of water can be dangerous due to parasites that are killed only when a certain processing”, – is spoken in the message of the organization.
One of the most dangerous parasitic diseases – antacids – affects the gastrointestinal tract, the wall of the stomach or small intestine. The larvae of nematodes that cause anisakis can be present in 20 families fishing saltwater fish: notothenia, mackerel, tuna, sardines, chum salmon, pink salmon, herring, cod, herring, mackerel, haddock, sea bass, flounder, fish, sword, squid, octopus, shrimp and clams.
No less dangerous opisthorchiasis, affecting the liver and biliary tract. You can get it by eating fish of the carp family, such as IDE, bream, Dace, tench, Chub, roach, ukleja, Rudd, minnow, the Podust, and others. Difillobotrioz occurs with a lesion of the gastrointestinal tract and is often accompanied by anemia. A person infected with this parasite from fish living in freshwater (walleye, Northern pike, burbot, perch, ruff, and others) and marine basins (salmon, Pacific salmon, pink salmon and others). And paragonimoz – a parasitic disease caused by the lung Fluke, you can pick up by eating crayfish and crabs, have not passed sufficient heat treatment.
to avoid such dangerous infections, it is better to give preference to products manufactured at the enterprises with observance of sanitary rules, advises Roskoshestvo. In addition, when cutting fresh fish or lobster at home is necessary to observe elementary rules Giganti – use separate utensils and a knife.
Should be protected and Pets – cats and dogs also can become infected with parasites from raw or undercooked fish, and then infect hosts, warns Roskoshestvo.
