WATCH: A Calgary man heads to the ER after some bad homemade sushi caused him severe pain. Heather Yourex-West explains what creatures ended up inside the man's stomach, and how to prevent a similar nightmare. If you like to make sushi at home, you may want to think twice about doing that.An Alberta man made sushi at home using raw wild salmon he bought at a Superstore and within an hour he was in the emergency room, according to a newly released study.His stomach pain was severe, but the cause perplexing. The 50-year-old patient had x-rays and a CT scan, which showed his body was reacting to something. But it was during an endoscopic procedure – when a doctor uses a tiny camera – that a creepy diagnosis was made. Worms one-to-two centimetres long were feeding on the lining of his stomach.READ MORE: 53 people in 9 states sickened after eating raw tunaThe man was suffering from Anisakiasis, a parasitic disease caused by worms (nematodes) that can attach to the wall of the esophagus, stomach or intestine.

The physicians believe this is the first Canadian case involving raw salmon. People can become infected by eating raw seafood and fish, according to the report.A skilled and trained sushi chef can recognize the distinctive “watch coil” of larval worms, but a home chef may not and could inadvertently ingest the nematodes also known as round worms, according to researchers.  The case, from August 2014, is detailed in the Canadian Journal of Infectious Diseases and Medical Microbiology. The lead author is Dr. Stephen Vaughan, an infectious disease specialist with Alberta Health Services.READ MORE: Man complains of headache, doctors find tapeworm larva living in his brainCatherine Thomas, director of external communication for Loblaw Companies Limited, which owns Superstore, told Global News in an email, “fish, like any raw meat, requires careful handling by retailers and consumers. We have extremely rigorous policies and procedures to ensure the safety of the food in our stores.

We do not market any of our fish for raw consumption.”The doctors say it is highly unlikely that sushi prepared in a Canadian restaurant or grocery store would contain any parasites because of safe food handling and legislation.If you want to make sushi at home they recommend you freeze the fish for seven days at ‒20 degrees Celsius before you prepare the salmon or at a colder temperature for a shorter period of time. © 2016 Shaw MediaIf you’re a sushi lover, you may want to consider trading in your plate of raw fish for a grilled cheese sandwich for lunch. A Chinese man complaining of stomach aches and itchy skin to his doctor soon learned he was infected with hundreds of tapeworms after eating too much sashimi, or raw fish. Tain Liao’s X-rays at the Guangzhou No. 8 People's Hospital in eastern China's Guangdong province revealed the tapeworms had infected most of his upper body, his legs, and organs./ eating uncooked food contaminated with tapeworms' eggs could eventually cause cysticercosis when the adult worms enters a person’s blood stream.

This occurs when the larval cysts contain diphyllobothrium larvae and settle outside of the intestines, including in the liver and the brain, according to the Centers for Disease Control and Prevention. jiro dreams of sushi oval spaceIf the cysts become infected by bacteria, they can burst and result in anaphylaxis, a life-threatening allergic reaction. ichiban sushi menu joplinIn a 2012 study published in the journal Canadian Family Physician, a 43-year-old woman from Edmonton, Canada, went to the emergency room with an acute onset of diarrhea and vomiting, and was diagnosed with gastroenteritis. umi sushi menu modestoWhile the acute illness was resolved, the patient came back to the clinic eight weeks later complaining of unresolved diarrhea and passed a 75-centimeter flat worm a day later. kato sushi menu mcallen tx

The patient had no history of travel, but she described herself as a “regular” sushi consumer.Although cases of tapeworm are more prevalent in impoverished areas, there have been more reported cases in the developed world, and doctors like Nancy Craig, a study author of the 2012 case report, believe it’s due to the soaring popularity of sushi. sushi in suhl wahre begebenheit“The widespread popularity of Japanese sushi and sashimi (slices of raw fish) is a contributor,” wrote Craig in the study. sushi in suhl share online“But other popular dishes might also be implicated, such as raw salted or marinated fillets, which originate from Baltic and Scandinavian countries; carpaccio, very thin slices of raw fish common in Italy; raw salmon and ceviche, lightly marinated fish.”It seems like the raw fish delicacy is here to stay.

So whether you prepare it at home, or eat it at a Japanese restaurant, become raw fish smart with these three simple tips:Sea bass, tuna, mackerel, salmon, eel, shrimp, among many other fish are commonly used in raw preparations like sushi. These are considered good for eating raw because they are less likely to cause foodborne illnesses and do not need to be frozen before consumed. According to the Food and Drug Administration (FDA), shellfish are more likely to cause the most foodborne illness outbreaks like hepatitis, food poisoning, and V. parahaemolyticus infection.If you’re buying fish with the intention to eat it raw, opt for fish that is labeled sushi-grade. This type has been pretreated to limit the risk of foodborne illnesses such as freezing the fish at very low temperatures that cannot be done with a regular freezer at home. Avoid buying fish from packages that are damaged, contain ice crystals or frost on the packages, or that are above the frost line of the freezer.Fish such as Blue marlin, mackerel, sea bass, swordfish, tuna, and yellowtail are high in mercury, so it’s best to limit consumption to avoid the effects of high mercury.