Smoked salmon is a popular delicacy enjoyed by many people around the world. However, there have been concerns about the presence of worms in this type of fish. In this article, we will explore the question: can you get worms from smoked salmon?
How Common is it to Find Worms in Salmon?
Worms, particularly tapeworms, are a concern when it comes to consuming raw or undercooked fish, including salmon. Tapeworms are flat, segmented worms that can live in the intestines of animals and humans. The most common tapeworm found in humans is the fish tapeworm, also known as Diphyllobothrium latum.
The life cycle of the fish tapeworm is complex. Eggs from infected animals and humans are passed through feces into water, where they hatch. The larvae are then ingested by crustaceans, which are later consumed by fish. When humans consume these infected fish in a raw or undercooked form, the tapeworm larvae can attach to the wall of the small intestine and develop into full-length tapeworms.
While fish tapeworms do not often cause symptoms, they can occasionally lead to non-specific symptoms such as diarrhea, abdominal pain, vomiting, and weight loss. However, it is important to note that making a diagnosis based solely on gastrointestinal symptoms can be challenging.
Can You Get Threadworms from Salmon?
Threadworms, also known as pinworms, are another type of parasitic worm that can infect humans. However, threadworms are typically not associated with consuming fish, including salmon. They are more commonly transmitted through poor hygiene practices, such as touching contaminated surfaces or objects and then ingesting the eggs.
Therefore, the risk of getting threadworms from smoked salmon is extremely low. It is important to properly handle and prepare raw fish to minimize the risk of any potential parasitic infections.
Minimizing the Risk of Parasitic Infections
Although the risk of contracting parasites from consuming sushi or smoked salmon is low, it is still important to take precautions, especially for vulnerable populations such as pregnant women and individuals with compromised immune systems.
When it comes to sushi and sashimi in Australia, the predominant fish used is salmon or tuna. Farmed salmon in Australia is raised on pelletized feeds and does not contain fish tapeworm or Anisakis larvae. Additionally, trained chefs carefully slice the fish into thin portions, increasing the likelihood of detecting any parasites.
Freezing raw fish before consuming it can also help kill any potential parasites. The US Food and Drug Administration recommends blast freezing raw or semi-raw seafood to −35°C or below for 15 hours, or conventional freezing to −20°C or below for 7 days.
By following proper handling and preparation guidelines, the risk of contracting parasites from smoked salmon or sushi can be minimized.
The risk of getting worms, particularly tapeworms, from consuming smoked salmon or sushi is generally low. Proper handling, preparation, and freezing techniques can help minimize the risk of parasitic infections. However, it is always important to exercise caution, especially for vulnerable populations. If you have any concerns or experience symptoms after consuming raw or undercooked fish, it is recommended to consult a healthcare professional for proper diagnosis and treatment.
If you want to know other articles similar to Can you get worms from smoked salmon? exploring the risks you can visit the Food safety category.
Related Articles