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Related: Culture Forums, Support ForumsWorms found feeding on lining of man’s stomach after consuming homemade sushi
Sometimes, its best to leave things to the professionals. One man from Alberta learned this lesson the hard way when he was hospitalized for severe abdominal pain after consuming raw wild salmon he purchased at a Superstore, reports Global News.
X-rays and a CT scan revealed the 50-year-old mans body was reacting to something, but it was only through an endoscopic procedure that the cause of his discomfort was found. Worms, one to two centimeters long, were feeding on the lining of the mans stomach. He was suffering from anisakiasis, a parasitic disease caused by worms that adhere to the walls of the esophagus, stomach, or intestine. The man felt almost immediate relief after the worms were surgically removed, according to Dr. Stephen Vaughan.
The case, the first of its kind in Canada involving stomach worms resulting from eating raw fish purchased from a Canadian grocery store, is detailed in the Canadian Journal of Infectious Diseases and Medical Microbiology, of which Dr. Stephen Vaughan was the lead author. The study doctors say sushi prepared in Canadian restaurants and supermarkets are very unlikely to spread parasites as it is typically flash-frozen to -35 C (-31 F) for at least 15 hours, according to CBC News.
The study reads, Although a skilled sushi chef will recognize the distinctive 'watch coil' appearance of the larval worms (approximately one centimetre to two centimetres) in raw fish, individuals preparing their own sushi may not, and may, inadvertently, become infected after ingestion of the larval nematodes.
http://www.thedailymeal.com/news/eat/man-hospitalized-after-consuming-homemade-sushi/012516
The Velveteen Ocelot
(115,924 posts)I knew there was a reason I didn't like sushi.
Hassin Bin Sober
(26,348 posts)hobbit709
(41,694 posts)pinboy3niner
(53,339 posts)Arugula Latte
(50,566 posts)Major Nikon
(36,827 posts)You can avoid this problem by either using farm raised salmon or freezing the meat for at least 24 hours and preferably a week or more.
Sushi and cold smoked salmon can be made at home, but you should be aware of the risks, which are still quite small.
valerief
(53,235 posts)jakeXT
(10,575 posts)IDemo
(16,926 posts)VulgarPoet
(2,872 posts)--I love sushi too much to risk charring it. xD
hobbit709
(41,694 posts)VulgarPoet
(2,872 posts)Should I get a bad batch, I accept it as a possible consequence. x)
hobbit709
(41,694 posts)VulgarPoet
(2,872 posts)A bad batch of fugu means my fiance is making arrangements to have me cremated. I'm about safe risks.
hobbit709
(41,694 posts)a nice pan-seared salmon filet with dill and butter is exquisite! only thing better is on the grill, but, well, it's winter....
KamaAina
(78,249 posts)LanternWaste
(37,748 posts)I rarely feel as though I'm missing anything by avoiding all things seafood. This is one of those times.