A government decree issued this week by the Spanish Food Security Agency orders all restaurants to freeze fish and shellfish for 24 hours prior to
preparing. The reason is a parasite worm called 'Anisakis simplex' which has been found in 36% of fish captured in Spanish waters in 2005. The
measure has been met with anger and called "an over-reaction" by the restaurant industry, who claims the infected fish are not from the Mediteranian
but the North Atlantic.
"This is an exaggeration brought in by people who do not know how cooking really works", one chef says.
news.independent.co.uk
Humans are at risk when they eat uncooked or lightly cooked fish or raw shellfish, typically found in sushi restaurants. Anisakis has been found in
Scandinavia, Japan and the Netherlands, where raw or lightly done fish is commonly served.
The only reliable way to kill the parasite is to freeze the fish and shellfish for at least 24 hours at minus 20C.
Spain's Deputy Prime Minister, Maria Teresa Fernandez de la Vega, said: "This problem is especially important for our country because it is one of the
biggest consumers of fish in the world."
But already a campaign run by angry chefs and restaurateurs, called Furious Gastronomy, has started against the government's measure.
Please visit the link provided for the complete story.
The life cycle of Anisakis depends on a number of hosts. Eggs hatch in sea water and larvae are eaten by crayfish or crustaceans, usually Euphausids.
The infected crustaceans are subsequently eaten by fish or squids and develops into a worm who burrows itself into the wall of the gut and encysts in
a protective coat. The life cycle is completed when an infected fish is eaten by a marine mammal. The nematode as the worm is called, excysts in the
intestine, feeds, grows, mates and releases eggs into the sea water in the hosts feces. If the encapsulation takes place in a human Anisakiasis is
developed.
Wiki has this on the illness:
Anisakiasis
Anisakiasis is the disease caused by infection with Anisakis worms. It is frequently reported in areas of the world where fish is consumed raw,
lightly pickled or salted. The areas of highest prevalence are Scandinavia (from cod livers), Japan (after eating sushi and sashimi), the Netherlands
(by eating infected fermented herrings (Maatjes)), and along the Pacific coast of South America (from eating ceviche). Heating to 60 °C, or freezing
to below −20 °C is an effective method of killing Anisakis.
Within hours after ingestion of infective larvae, violent abdominal pain, nausea, and vomiting may occur. Occasionally the larvae are coughed up. If
the larvae pass into the bowel, a severe eosinophilic granulomatous response may also occur 1 to 2 weeks following infection, causing symptoms
mimicking Crohn's disease.
Diagnosis can be made by gastroscopic examination during which the 2 cm larvae are visualized and removed, or by histopathologic examination of tissue
removed at biopsy or during surgery.
Besides this course, infected fish can produce an anaphylactic reaction in people sensitive to Immunoglobulin E.
The reason I bring this forward is, this parasite seems to always have been around, but frankly, coming from a fish producing and exporting country
I've never heard about it, let alone illnesses following the path described. So, why this sudden alert and banning?
It might be taken as a travel advisory, but why should Spain want to take such drastic measures and scare visitors off?
Something more seriously sticks under here is my feeling, and I can't find any indications it suddenly should have multiplied or become more common.
Could it be that its metabolism has changed to more toxic byproducts and thus now posses a greater threat? But then again freezing wouldn't eliminate
that.
Here's what the FDA has on
Anisakis simplex.
Related News Links:
www.typicallyspanish.com
www.surinenglish.com
