Allergy, Fish, Food, parasites, sushi If you eat a piece of sushi containing a dead Anisakis, a parasitic roundworm (nematode), you risk getting a serious allergic reaction if you have previously been infected by live Anisakis.This is the surprising conclusion of a major EU research project whose purpose is to examine the parasitic worm’s effects on consumer health and safety."Spanish studies show that people previously infected by a live nematode who eat raw fish containing Anisakis can develop hypersensitive reactions. This applies even when the fish has been frozen and the nematodes are dead," says Professor Kurt Buchmann from the University of Copenhagen, who is attached to the research project. While alive, the Anisakis produces certain allergy-causing substances which don’t disappear after the nematode is killed by freezing."We know that the Anisakis nematode produces 12 different substances which provoke allergies. Some of these substances enable it to penetrate the flesh of a fish, while others hinder certain aspects of the immune system's functionality," says Buchmann.So even though the fish have been frozen and the nematodes are no longer alive, these substances will still be present in the fish and thus pose a risk to humans.

Professor Christian Kapel, a zoologist and a researcher at University of Copenhagen, emphasises that this only applies to people who have had previous contact with the allergy-provoking substances."It’s correct that there are several reports of people getting allergic reactions even from dead parasites in raw or marinated fish. jiro dreams of sushi tamagoyaki recipeBut as far as we know, this only applies to people who’ve been infected previously," he says.jiro dreams of sushi joel robuchon Kapel explains that patients previously infected by the parasite develop hypersensitivity to the nematode's antigens, which means that their body reacts the instant it detects their presence.sakae sushi menu azusa

Typical symptoms include nettle fever (urticaria), reddening, and blistering of the skin. Other experience air passage problems and an allergic reaction may cause pain and stomach/intestinal discomfort.In extremely rare cases, the body will go into shock.To avoid getting infected and subsequently developing an allergic reaction you should always check that the fish you are served has been frozen."mac sushi kiss pantipFreezing is still a pretty good precaution against infection by a living parasite and thus avoiding the risk of developing hypersensitivity to the parasite," says Kapel.You should always call a doctor if you experience one of the above-mentioned symptoms shortly after eating raw fish. yo sushi dubai difcThe doctor will usually identify the symptoms by taking a blood sample to reveal the antibodies in your body.sumo sushi menu newbury park ca

Read the original story in Danish on Videnskab.dk Food Safety During and After Cancer Treatment Approved by the Cancer.Net Editorial Board, 10/2016Costco Wholesale has already started selling Norwegian salmon labeled as “raised without antibiotics” as a test in some stores, prior to the stated full switch in June. The Norwegian salmon is selling at $8.99 per pound (see photo below). This is a premium over the price of $7.99/lb for Chilean salmon, sources told Undercurrent. The salmon is being processed in the US, according to the packs. Marine Harvest, the only Norwegian salmon farmer to own processing plants in the US -- in Miami, Florida and Los Angeles, California -- is thought to be doing some of the business. Marine Harvest declined to comment on this to Undercurrent. Several suppliers from Norway have sent trial runs to Costco, one source with knowledge of the process told Undercurrent, asking to be quoted unnamed. It is thought Leroy Seafood Group and Salmar, the next largest salmon farmers behind Marine Harvest, are also likely to be involved, working with contract packers in the US.

The Norwegian model for meeting Costco’s strict F-trim fillet specification is likely to be to fly pre-rigor fillets into the US, then process. Marine Harvest can do this in its own plants and others can work with co-packers, as happened during the infectious salmon anemia (ISA) crisis. Concern over the use of antibiotics has been cited by Costco as a driver for the switch. Industry sources feel the cheap prices of Norwegian salmon and a weak krone against the dollar are also factors. Costco has, however, publicly stated it is working toward eliminating the sale of chicken and meat from other animals raised with antibiotics. There is an air of secrecy over who is involved, several sources told Undercurrent. “I don't really know who is processing for the other suppliers from Norway. At this point in time, it is not even clear who the other suppliers are,” the source said. Knut Hallvard Leroy, sales director of Leroy, declined to comment. Leif-Inge Nordhammer, CEO of Salmar, did not respond to a request for comment.

Costco was splitting the 600,000 pounds of F-trim, fresh salmon it was importing between around six companies. Salmon sector sources feel the same is likely to happen again in the club store giant’s dealing with Norway, as part of its antibiotic free push. In June, Jeff Lyons, an executive with Costco, told the Seattle Times that the chain would switch 60% of its supply to Norway in June, with Chile doing the remaining 40%. Chile has been doing 90% of the business, Lyons said. During the Boston seafood show in mid March, when the news of the planned switch first emerged, sources said Chile was only to keep 25-30% of the business. Lyons could not be reached for comment to Undercurrent. During the Brussels seafood show last month, Chilean suppliers told Undercurrent the decline in salmon prices out of Chile is partly due to the Costco move. Although Multiexport Foods and Pesquera Camanchaca said this volume represents just a minor impact on Chilean producers, the effects from the Costco move have already put prices under pressure, Chilean producers said.