Worried that your precious sushi could secretly be crawling with worms? Before you swear off sushi forever, take a deep breath. I’ve got the real facts on whether sushi can give you worms.
As a food safety advocate and sushi connoisseur, I’ve dug into the latest research to address concerns over parasites in raw fish. Yes, certain worms like Anisakis have increased in marine environments. But with proper handling, these risks can be reduced in the sushi we eat.
In this article, we’ll explore questions like:
- What types of worms or parasites could be in sushi?
- How do these worms spread and infect humans?
- Are farmed vs wild fish higher risk?
- How can sushi restaurants and suppliers reduce the spread?
- What precautions can sushi lovers take?
The short answer is: With care and oversight, the sushi you eat likely poses very little worm risk. I’ll walk you through the key facts so you can continue to enjoy your spicy tuna rolls with confidence! Read on to get the insights you need to make informed choices about sushi safety.
What Parasitic Worms Could Be in Sushi?
Let’s start with the culprits of concern:
Anisakis
Anisakis simplex is a nematode worm that lives in the intestines of marine mammals like whales, dolphins and seals. Their larvae infect crustaceans first. The worms then spread through the food chain into fish and squid eaten raw by humans.
Cod Worm
The cod worm, or Pseudoterranova, is also a nematode. Its life cycle is similar, spreading from seals to fish eaten by people.
Broad Fish Tapeworm
The broad fish tapeworm, Diphyllobothrium latum, causes the largest concern for humans. People can catch this worm by eating the raw flesh of infected freshwater fish like salmon, trout, pike or perch.
How Do These Parasitic Worms Infect Humans?
Worm larvae cannot infect marine mammals like whales and seals. But they can be transmitted to humans who eat:
- Raw or undercooked fish
- Sushi and sashimi
- Ceviche
- Some pickled fish
- Cold smoked salmon or trout
- Carpaccio of fish
Infected fish don’t show signs or altered flavors. Larvae may be invisible in fish muscle until after people eat it.
Once a human ingests the worm, it could attach to our intestinal walls. Symptoms like nausea, vomiting, or abdominal pain may follow as the body tries to expel the invader.
Are Farmed or Wild Fish Higher Risk for Worms?
Both farmed and wild raw fish can carry parasite risks. But some key differences affect their likelihood:
Farmed fish are more susceptible to parasites like seal worm than wild fish. Seal worm is rarely found in wild fish. On crowded fish farms, parasites can spread easily between fish.
Wild fish pose a higher risk of Anisakis worms. Wild fish eat infected crustaceans and spread the parasite through marine food chains. Anisakis is less common in farmed fish fed commercial pellets.
So both farmed and wild raw fish have risks. Proper handling and prep is vital to reducing parasites in sushi-grade seafood.
How Do Sushi Suppliers and Restaurants Reduce the Risks?
Reputable sushi restaurants and seafood processors take careful steps to protect against parasites:
- Visual inspection: Staff are trained to spot and remove any visible worms from fish fillets. Anisakis larvae can be up to 2 cm long!
- Freezing: Fish intended for raw consumption is frozen solid for 7 days to kill any parasites. This is required by the FDA for sushi-grade fish.
- Preventing cross-contamination: Work surfaces and tools are thoroughly cleaned to avoid spreading worm eggs between fish.
When purchased from quality suppliers and served promptly, sushi has likely undergone safety processes to protect against worms.
What Precautions Can Sushi Lovers Take?
While thorough handling helps, a few simple precautions can further reduce your worm risks:
- Purchase from reputable restaurants and suppliers only. Be wary of questionable street vendors or fish mongers.
- Avoid high-risk fish. Raw salmon and trout are more prone to broad tapeworms.
- Limit consumption of raw seafood. Cooked rolls are lower risk.
- Don’t allow raw fish to warm. Keep sashimi chilled until eating, and don’t let it sit out long. Parasites multiply faster at warmer temperatures.
- Examine carefully before eating. Check raw fillets for any spots or larvae. Discard any fish that looks abnormal.
- Freeze fish before eating raw. Home freezing for 7 days kills potential worms.
With sound oversight and safe enjoyment, the chances of contracting a parasite from sushi is very low.
Are Parasitic Infections From Sushi Common?
Outbreaks of illness from fish worms are rare, even among frequent sushi eaters. Proper food handling and prep reduce the already slim risks.
But worms may be increasingly abundant in certain fish. One study found a 283-fold increase in seal worm among samples of Pacific cod livers since the 1970s. Scientists aren’t yet sure why.
This raises concerns over rising infections in marine mammals. But human cases are still unusual. Treating any mild symptoms and cooking seafood thoroughly can prevent major illness.
For most healthy individuals, moderate sushi consumption poses minimal risk of significant worm infection.
Mild Symptoms of Worm Infection From Sushi
If you do happen to ingest a parasite from raw fish, symptoms are typically mild. They may include:
- Nausea, vomiting, diarrhea
- Abdominal pain or discomfort
- Coughing or throat irritation
- Low-grade fever, chills
- Itching around the anus or feet
In otherwise healthy people, symptoms often resolve on their own. The body’s defenses usually kill or expel the worms before they can latch on.
But let your doctor know if any unusual symptoms arise after eating raw or undercooked fish. Treatment may help ease discomfort.
Rare Complications and Treatment for Worm Infections
In very rare cases, a parasitic infection can lead to serious issues:
- Intestinal blockage or perforation
- Allergic reaction with anaphylactic shock
- Worm larvae migrating outside the digestive system
Chronic infections may cause vitamin B12 deficiency, malnutrition, bleeding, and secondary infections.
See a doctor right away if you have severe symptoms like:
- Difficulty breathing
- Swelling of the lips, face, or throat
- Hives or rash
- Chest pain or tightness
- Blood in stool
- Fever over 101 ̊F
Your physician can diagnose a worm infection through:
- Microscopic analysis of stool samples
- Endoscopy to visually inspect the upper digestive tract
- Blood tests
Treatment involves prescription anti-parasitic medication like Albendazole. Symptoms usually resolve within a few days on the proper drugs.
Frequently Asked Questions
Are some types of sushi riskier than others?
Yes. Sushi containing raw salmon or trout carries a higher risk of parasitic infection. The broad fish tapeworm is more common in these cold water fish. Opt for sushi made with cooked seafood or fish like tuna to reduce risks.
What are symptoms of a parasitic infection from sushi?
Symptoms are usually mild, including nausea, abdominal pain, vomiting, and diarrhea. A mild fever, cough, or itching around the anus or feet may also occur. Severe reactions like anaphylactic shock are very rare.
Does freezing fish at home kill parasites?
Yes, freezing fish at -4°F for at least 7 days can kill any worm larvae or eggs. This is an extra precaution you can take with fish caught recreationally before eating raw.
Can I still eat sushi when pregnant?
It’s best to avoid raw fish when pregnant due to infection risks. Cooked rolls are safer. Discuss parasite concerns with your doctor and follow their recommendations on sushi while expecting.
How do I inspect sushi fish for parasites?
Visually check raw fillets for any dark spots or streaks, which may indicate worm larvae. Raw fish should appear translucent and shiny. Discard any fish with an abnormal odor or appearance before eating.
You Can Still Enjoy Sushi Safely
While raw fish does carry a small parasite risk, it shouldn’t deter you from sushi you love. With proper handling and preparation, the chances of infection are extremely low.
Choose sushi restaurants that prioritize quality and safety. Take basic precautions like visual inspection and proper storage temperatures. And limit your intake of high-risk raw fish like salmon.
Above all, listen to your body. Discontinue eating any fish that tastes or looks off. Seek medical care if you have severe reactions.
But for most sushi aficionados, following basic food safety, the rewards far outweigh the negligible risks. So go ahead and indulge in those spicy tuna rolls without getting wrapped up in worm worries!
Let me know if you have any other questions about parasite risks and safe sushi enjoyment. In moderation, raw fish can be part of an overall healthy and delicious diet.
