Anisakis simplex

Anisakis are nematode parasites of whales, dolphins, porpoises, walruses, seals, sea lions, and other
deep-marine mammals. Infective to human and may cause anisakiasis or herring worm disease.
Anisakiasis, or herring worm disease, is a parasitic disease caused by nematodes (worms) that attach to
the wall of the esophagus, stomach, or intestine.

Vulnerable population – Anisakiasis is more common in the coastal population of the countries being
mentioned in the geographical location

Route of infection –

When humans eat raw or undercooked infected fish or squid, they ingest nematode larvae. Once inside
the human body, the larvae can invade the gastrointestinal tract. Eventually, the parasite dies and
produces an inflamed mass in the esophagus, stomach, or intestine.

Some people experience a tingling sensation after or while eating raw or undercooked fish or squid. This
is actually the worm moving in the mouth or throat. These people can often extract the worm manually
from their mouth or cough up the worm and prevent infection.

1.) through infection with worms from the eating of under-processed fish

2) through allergic reactions to chemicals left by the worms in fish flesh.

Anyone who eats undercooked or raw fish or squid is at risk. The best ways to
prevent this disease is to avoid eating raw or undercooked fish or squid.

Symptoms – The signs and symptoms of anisakiasis are abdominal pain, nausea, vomiting, abdominal
distention, diarrhea, blood and mucus in stool, and mild fever. Allergic reactions with rash and itching,
and infrequently, anaphylaxis, can also occur.

Prevention and control – In order to best control and prevent anisakiasis or anisakidosis, marine fish,
squid, and shellfish must be thoroughly cooked prior to consumption. For raw or undercooked
preparations, fish and shellfish must undergo blast freezing:

 At -4°F (-20°C) or below for 7 days (total time), or

 At -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours, or
 At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours.

Cooking (Seafood in General)

  Cook seafood adequately (to an internal temperature of at least 145° F
[~63° C])

Furthermore, raising awareness of both producers and consumers of potentially infectious products
through health education may be helpful.

Treatment – the main approach is to mechanically remove the larva using endoscopic forceps. It is
strongly recommended that endoscopic removal be done early to avoid invasion of the gastric
submucos. Although there are case reports of treatment with albendazole alone (avoiding surgery) being
successful.

Prognosis –

Geographical location – Human anisakiasis or anisakidosis is not a very common infection but it has
been reported from all over the world. Reported in Japan and Korea in Asia, while in Europe cases have

been identified in Netherlands, France, Germany, Italy, Spain, and United Kingdom, also reported in
South and North America and in Egypt as well. In Philippines, anisakiasis has not yet been documented