Fish is a product with many and very attractive nutritional properties, so it is highly recommended that it be part of the diet of children and adults with a frequency of at least a couple of times a week.
However, some fish can transmit anisakis, a parasite that can cause an allergic reaction. In Guiainfantil.com We tell you what the symptoms and treatment are.
Fish are classified as white and blue, the main differences between them being the amount of fat they contain. Blue fish (salmon, tuna, sardines ...) can contain more than 10% fat, a quantity much higher than that contained in white fish (cod, sole, hake ...), around or below 2% . However, far from being a disadvantage, the fat present in oily fish provides polyunsaturated fatty acids, omega 3 and omega 6, including some essentials that the body cannot obtain otherwise.
In general, and as long as the cold chain and very simple hygiene measures are respected, it is a safe food, but with certain fish it is necessary to take some extra precautions to avoid anisakiosis.
Anisakiosis is the disease caused by the larvae of some worms of the Anisakidae family. Its symptoms include direct symptoms, that is, more or less serious digestive problems that appear between 1 and 12 hours after ingestion, and indirect symptoms due to allergic reactions to the parasite, which can appear between 1 and 24 hours after ingestion. Anisakiosis is one of the most common food allergies related to the consumption of fish.
It is necessary to know how to identify the parasite, a species of small whitish worms that can be found in the meat of fish, and it is necessary to know which species are most likely to be infested with the parasite. For example, among white fish, cod or hake, sardines and anchovies and among blue fish, salmon and tuna and bonito. Also the squid and the like, like the flying one or the cuttlefish.
There are certain preventive rules to ensure the safety of susceptible fish in restaurants. These standards include freezing below 20 ° C for at least 24 hours for fish to be consumed raw or those that have been subjected to a cold smoking process, applicable to all species considered likely to harbor the parasite. Fish to be eaten salted or pickled must also be frozen prior to consumption.
At home you can take certain steps to prevent anisakiosis, starting from purchase. When buying, choose pieces that have been gutted, or do it as soon as possible. An exhaustive and meticulous control must be carried out on the fish loins, and, as in the recommendations for restaurants, it must reach a temperature equal to or greater than 60 ° C in the center of the piece during cooking for at least one minute .
Following these recommendations, there should be no problem with anisakis when consuming fish, and, being such an attractive product as it is, anisakis should not be an impediment to its consumption.
You can read more articles similar to Anisakis in children, in the category of Childhood Diseases on site.