In recent decades, anisakis has gone from being a little-known parasite to becoming a major concern for consumers and health authorities. This nematode, present in fish and cephalopods, is responsible for more than 20,000 cases of anisakidosis per year worldwide, 8,000 of them in Spain, according to recent studies.
What has led to this increase?
D. in Biology Ángela L. Debenedetti, from the University of Valencia, points out that the change in eating habits has been a key factor. Traditionally, fish was consumed cooked or fried, methods that eliminated the parasite. However, the popularization of preparations such as sushi, ceviche or smoked foods, which do not always guarantee the destruction of anisakis, has increased the number of cases.
In addition, certain fishing practices have accelerated the parasite’s life cycle. For example, evisceration of fish on the high seas, intended to prolong their preservation, releases contaminated viscera directly into the ocean, increasing the likelihood that other fish or marine mammals, such as dolphins, will become infected. This process not only multiplies the number of infected fish, but also the amount of anisakis per fish.
The importance of viscera treatment
To stop this chain, experts insist on the need to treat viscera before disposal. Technologies that inactivate larvae at sea or conservation systems suitable for processing them on land are essential measures that still need further development and effective implementation.
Climate change as an accelerator of the problem
Global warming has also influenced the increase of anisakis. Changes in marine patterns have altered the migrations of intermediate host species, expanding the distribution of the parasite to new areas and species. In addition, warmer environmental conditions facilitate the survival of eggs and larvae, increasing the risk of infection.
Towards a comprehensive solution
This growing problem requires a comprehensive approach that combines technological advances in fisheries, legislative changes and increased consumer awareness of the risks associated with the consumption of raw or undercooked fish. Protecting both human health and marine ecosystems must be a shared priority among governments, scientists and the fishing industry.
