Title: Incidence of Endoparasites in commercially siginificant Chanos chanos (Bangus) Fish in Ozamiz City,

Philippines.

Members: Rhea Gem R. Antiampo, Yna U. Bolinkit, & Fiel M. Ogabang BS MEDTECH 3-B

Chapter I

Introduction

BACKGROUND OF THE STUDY

For millenniums, fish have always played an enormous role among the many civilizations that
have flourished on this planet. Fishes have been utilized by humans throughout history for food, income,
and other purposes. Archeological records indicate that Egyptians exploited fishes in the Nile River from
prehistoric times. Carvings record the types of fishes caught, fishing techniques, preparation methods,
and the trade of fishes (“Fishes and Humans”, 2023).

Fish particularly play a significant role in contributing a substantial portion of the world's food
supply. Fish feeds millions of people throughout the world on a daily basis. They are considered staple
food for many coastal regions and countries including the Philippines. Fish is man’s most important
single source of high-quality protein, providing ∼16% of the animal protein consumed by the world’s
population, according to the (Tidwell & Allan, 2001; Food and Agriculture Organization (FAO) of the
United Nations, 1997). It is a particularly important protein source in regions where livestock is relatively
scarce—fish supplies <10% of animal protein consumed in North America and Europe, but 17% in Africa,
26% in Asia and 22% in China (Tidwell & Allan, 2001; FAO, 2000). The FAO estimates that about one
billion people world-wide rely on fish as their primary source of animal protein (Tidwell & Allan, 2001;
FAO, 2000).

Considering the extensive global consumption of fish across regions and cultures, a pertinent
issue that arises is the concern for health safety regarding the consumption of fish. Fish have been
known to pose health risks to humans in various ways. Fish, especially raw, is a notorious source of
potential pathogenic parasites and bacteria due to the ability of bacteria to grow and thrive without
destruction through the cooking process. These pathogenic microbes can cause foodborne illnesses, in
severe cases can cause lasting damage and in rare cases, death (Moore, 2020).

Fish may also absorb contaminants such as PCBs, PBDEs, dioxins, and chlorinated pesticides from water,
sediments, and the food they eat. In contaminated areas, bottom-dwelling fish are especially likely to
have high levels of these chemicals because these substances settle to the bottom where the fish feed
(“Contaminants in Fish”, n.d.).

Moreover, Fish may take up mercury from streams and oceans as they feed. This mercury is in the more
toxic, methylmercury form. It binds to proteins in the body (such as proteins found in muscle tissue).
Food processing, preparation and cooking techniques don’t significantly reduce the amount of mercury
in fish (“Food Standards Australia New Zealand”, 2021).
Lastly, fish frequently serve as intermediate or transport hosts for larval parasites of many animals,
including humans. Helminths with direct life cycles are most important in dense populations, and heavy
parasite burdens are sometimes found (Petty et al., 2022).

As previously stated, fish may become suitable hosts for different species of parasites, endoparasites in
particular. Endoparasites in fish, which inhabit the internal organs or tissues of the host fish, have been a
subject of scientific investigation due to their potential impact on fish health and the fishing industry.
These parasites can range from microscopic protozoa to more complex organisms like tapeworms and
flukes. Research has revealed that endoparasites can adversely affect the host fish's growth,
reproduction, and overall condition, leading to economic losses in aquaculture and fisheries (Paperna,
1991).

Once again, fish endoparasites, when transmitted to humans through the consumption of raw or
undercooked fish, can pose health risks. For example, certain fish species may harbor parasites like
Anisakis worms, which, if ingested, can lead to a condition known as anisakiasis. Anisakiasis can cause
symptoms such as abdominal pain, nausea, vomiting, and in severe cases, intestinal blockages.
Additionally, fish parasites like tapeworms can infect humans if the fish is improperly prepared. Ingesting
tapeworm larvae from infected fish can lead to tapeworm infections in humans, potentially causing
digestive discomfort and other health issues (Audicana et al., 2002). These are just some of the many
fish endoparasites species in which if ingested by humans through consumption of infected fish, can
possibly inflict minor to fatal health consequences.

The relevant knowledge shared in the previous paragraphs above prompted the proponents to conduct
a study regarding the incidence of endoparasites in a commercially important fish species in the city of
Ozamiz. This study will specifically utilize Chanos chanos (Bangus) which is a commercially sold fish in the
mentioned city. The decision made upon the selection of the said fish species does not only stems from
its commercial relevance in the city but also from the fact that it is often times used as an option for raw
consumption in a popular dish called “kinilaw”.

Kinilaw is a bright and tangy dish of raw fish marinated in vinegar that’s indigenous to the Philippines. At
its most basic, kinilaw is cubed raw fish tossed with vinegar—usually coconut or cane vinegar—and the
flesh of a sour fruit like green mangoes and/or the juice of citrus fruit like calamansi or dayap (Gilbuena,
2021). Many people, especially those who are unknowledgeable with microscopic endoparasites, would
believe that consuming fish in its raw form or in undercooked preparations would not bring any harm
towards their health. Some may also say that marinating the fish in vinegar could eliminate the
pathogens such as bacteria and parasites thus making “kinilaw” or any other forms of raw consumption
of fish as a generally safe practice. Although acetic acid has been known to contain antimicrobial
properties, CHU (2016) states that marinating raw aquatic food products with wine, vinegar, etc. cannot
effectively kill bacteria and parasites. Many research studies also attest to this finding.

Currently, the were no found studies in Ozamiz City that utilize the fish species. Thus, the proponents of
this study endeavor to furnish foundational data to bridge this existing gap. Moreover, the focus of this
study is to determine the incidence of endoparasites in the commercially sold and “kinilaw-staple”
Chanos chanos (Bangus) Fish in Ozamiz City. Ultimately, the results of this study are committed to
educating the city's residents about the health risks of eating raw fish.
OBJECTIVES OF THE STUDY

The main objective of this study is to determine the incidence of endoparasites in commercially
significant and kinilaw-staple Chanos chanos (Bangus) Fish in Ozamiz city. It specifically aims to achieve
the following objectives:

1. To determine the prevalence of endoparasites in the examined Chanos chanos Fish samples
2. To determine the intensity of infection in samples found to be infected with endoparasites; and
3. To analyze the density of infection of infected fish samples

SIGNIFICANCE OF THE STUDY

When Spanish explorers arrived in the Philippines, natives were already eating raw style of fish,
then called kilaw, cqilao, or quilao (Kinilaw History, 2021). The practice of raw consumption of fish has
been widely practiced by Filipinos for an extensive period of time to the extent that “kinilaw” still poses
imminent popularity up until this day with most of its consumers lacking enough information about the
health dangers it could potentially inflict on them. Many, especially those are not familiar with
microscopic endoparasites, would believe that consuming fish in its raw form would not bring any harm.
Some may also say that marinating the fish in vinegar would eliminate the pathogens such as bacteria
and parasites thus making “kinilaw” or any other forms of raw consumption of fish as a generally safe
practice. Although acetic acid has been known to contain antimicrobial properties, CHU (2016) states
that marinating raw aquatic food products with wine, vinegar, etc. cannot effectively kill bacteria and
parasites. Many research studies also attest to this finding.

The particular group of people in the community that is actively involved in the practice of
eating raw fish (kinilaw) most of the time are the men. Kinilaw is always never absent during drinking
sessions and is considered as a great “pulutan” (a food or dish that is prepared for a drinking session).
However, it is impossible to deny that this particular group may not have adequate knowledge on the
possible negative health consequences of doing such practice especially in regards to parasitic infection.
Thus, this is where the study exhibits great significance. The findings of this study will be used to
supplement in providing relevant health information among the fish-eating population in Ozamiz City
regarding the adverse health effects of raw consumption of fish.

SCOPE AND LIMITATIONS OF THE STUDY

This study will be conducted in Ozamiz city. The fish samples that will be examined will come
from various locations in the city that sell the said fish species including its very own public market. The
allotted timeframe for this study will be the entire duration of the second semester of the academic year
2023-2024 which shall begin in the month of January, year 2024. This study is limited only on the
examination of the presence of endoparasites in Chanos chanos Fish, parasite speciation is therefore
excluded in its scope.