Japanese tapeworm detected in wild salmon


Americans who love to eat raw or undercooked fish may now have higher risk of getting an infection from parasites as researchers discovered Japanese broad tapeworm in wild pink salmon caught in Alaska.

Therefore, if you eat uncooked or raw fish in any form, you ought to be careful as you might be in danger of developing an infection if the fish carries the Japanese parasites. But it marked a classic example of how Diphyllobothrium nihonkaiense - the Japanese broad tapeworm - infects humans, and not just the salmon and other fish they target.

Under the study come in front on Wednesday by Centers for Disease Control and Prevention's tells that the parasite is also affected Alaska. About 2,000 cases have been reported, mostly from northeastern Asia.

Nearly all of the previous cases of tapeworm infections occurring in Japan, South Korea and the Pacific coast of Russian Federation had actually been caused by Japanese tapeworms rather than D. latum.

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Complications brought about by tapeworm infection include intestinal obstruction and gall bladder disease that is caused by the migration of proglottids. Numerous infections occur in Japan, South Korea, and Pacific coast found to be originated by it.

The Washington Post related a story of how the Japanese broad tapeworm affects salmon, and how it could, in turn, affect people who consume the fish.

The researchers cut open 64 wild Alaskan salmon in 2013 to find the larvae (some up to 15 mm long), and gene sequencing identified it as the Japanese tapeworm. Initially believed to only infect fish in Asia, the tapeworm can affect humans who eat infected raw chum, masu, pink and sockeye salmon from Japan and eastern Russian Federation, according to the Alaska Dispatch News. Because these salmon are exported on ice - unfrozen - and then appear in restaurants around the world, infections caused by the Japanese tapeworm may occur anywhere, from China to Europe, from New Zealand to Ohio.