food diseases

Anisakiasis symptoms

Related articles: Anisakiasis

Definition

Anisakiasis is a parasitosis caused by the accidental ingestion of larvae belonging to the genus Anisakis or related genera ( Pseudoterranova and Contracaecum ). It is contracted following the consumption of raw or undercooked sea fish (marinated, cold-smoked, preparations such as fish carpaccio, sushi and sashimi, etc.), not subjected to preventive freezing.

The larvae of the parasite ingested migrate into the stomach and small intestine, where they invade the mucosa and cause discomfort.

Many fish products may be affected by anisakis infestation and, among these, those most at risk are herring, cod, mackerel, scabbardfish, sardines, anchovies, swordfish, tuna, hake and anglerfish.

Most common symptoms and signs *

  • Anorexia
  • Asthenia
  • Conjunctivitis
  • Diarrhea
  • Dyspnoea
  • Abdominal pain
  • Edema
  • Gastrointestinal hemorrhage
  • Temperature
  • Stomach ache
  • Nausea
  • Urticaria
  • Gastrointestinal perforation
  • Heaviness in the stomach
  • Sense of suffocation
  • He retched

Further indications

After penetrating the mucosa of the gastro-intestinal tract, Anisakis larvae cause severe abdominal pain, nausea and vomiting. In addition, intestinal infestation can cause granulomatous reactions with gastrointestinal symptoms reminiscent of Crohn's disease: intermittent abdominal pain, nausea, diarrhea, fever and ulceration. Possible consequences are intestinal obstruction and perforation. In some cases, chronic forms of anisakiasis can also involve other organs, such as liver, spleen and pancreas with possible granulomas, abscess lesions and occlusive cords. Anisakis larvae are also responsible for allergic reactions with acute manifestations such as urticaria, angioedema, conjunctivitis, asthmatic attacks and anaphylactic shock.

Diagnosis is made by esophagogastroduodenoscopy.

Pharmacological treatment with albendazole may be effective, however endoscopic removal of the larvae is the resolutive approach for the parasitosis.

For the prevention of anisakiasis, the fish should be cleaned carefully, eviscerating it as soon as possible to avoid the migration of the larvae into the muscle masses of the fish. For hygienic safety, it is necessary to subject the product to freezing at -18 ° C for at least 96 hours; the larvae, visible to the naked eye, resist pickling, salting and smoking. Finally, cooking must be higher than 60 ° C for about ten minutes.