喜欢吃sushi的注意了 加拿大发现第一例生鱼感染胃虫
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Calgary doctors say they've treated what's believed to be the first case of stomach worms resulting from the eating of raw fish purchased at a Canadian grocery store.
Dr. Stephen Vaughan, who works out of the South Health Campus in Calgary, reports the findings as lead author of a "clinical vignette" in the Canadian Journal of Infectious Diseases and Medical Microbiology.
The report says a 50-year-old man arrived at the emergency department complaining of vomiting and severe stomach pain, one hour after eating raw salmon.
An Alberta man is the first known person in Canada to be infected by a rare, parasitic worm after he ate raw salmon purchased at a grocery store. (Shutterstock)
As time went on, the man developed a fever of 39 C and continued to experience severe abdominal pain.
After running numerous tests, doctors eventually diagnosed the problem by sending a small camera down the man's throat and spotting the worms at the centre of small ulcers in his stomach.
Some of the worms were removed and identified as anisakis, a type of parasite that lives in fish and aquatic mammals and leads to a condition known as anisakiasis.
1st case of its kind
"To our knowledge, this is the first case of anisakiasis acquired from raw 'wild salmon' purchased from a Canadian supermarket," the doctors wrote in their report.
"Humans become infected by eating raw seafood in dishes such as sushi, sashimi, ceviche, lomilomi, or other undercooked fish and squid dishes," the report said.
"Although a skilled sushi chef will recognize the distinctive 'watch coil' appearance of the larval worms (approximately one centimetre to two centimetres) in raw fish, individuals preparing their own sushi may not, and may, inadvertently, become infected after ingestion of the larval nematodes."
Freeze your fish
To prevent the parasitic infection, amateur sushi chefs are advised to freeze raw fish for seven days at –20 C, or at a lower temperature for a shorter period of time.
The doctors note that sushi prepared in Canadian restaurants and supermarkets is "very unlikely" to spread parasites because it is typically flash-frozen to –35 C for at least 15 hours.
"Increasing reports of acute anisakiasis will likely occur in the next few decades given the growing consumption of sushi and sashimi worldwide," the doctors conclude.
Dr. Stephen Vaughan, who works out of the South Health Campus in Calgary, reports the findings as lead author of a "clinical vignette" in the Canadian Journal of Infectious Diseases and Medical Microbiology.
The report says a 50-year-old man arrived at the emergency department complaining of vomiting and severe stomach pain, one hour after eating raw salmon.
An Alberta man is the first known person in Canada to be infected by a rare, parasitic worm after he ate raw salmon purchased at a grocery store. (Shutterstock)
As time went on, the man developed a fever of 39 C and continued to experience severe abdominal pain.
After running numerous tests, doctors eventually diagnosed the problem by sending a small camera down the man's throat and spotting the worms at the centre of small ulcers in his stomach.
Some of the worms were removed and identified as anisakis, a type of parasite that lives in fish and aquatic mammals and leads to a condition known as anisakiasis.
1st case of its kind
"To our knowledge, this is the first case of anisakiasis acquired from raw 'wild salmon' purchased from a Canadian supermarket," the doctors wrote in their report.
"Humans become infected by eating raw seafood in dishes such as sushi, sashimi, ceviche, lomilomi, or other undercooked fish and squid dishes," the report said.
"Although a skilled sushi chef will recognize the distinctive 'watch coil' appearance of the larval worms (approximately one centimetre to two centimetres) in raw fish, individuals preparing their own sushi may not, and may, inadvertently, become infected after ingestion of the larval nematodes."
Freeze your fish
To prevent the parasitic infection, amateur sushi chefs are advised to freeze raw fish for seven days at –20 C, or at a lower temperature for a shorter period of time.
The doctors note that sushi prepared in Canadian restaurants and supermarkets is "very unlikely" to spread parasites because it is typically flash-frozen to –35 C for at least 15 hours.
"Increasing reports of acute anisakiasis will likely occur in the next few decades given the growing consumption of sushi and sashimi worldwide," the doctors conclude.
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是美元GIC吃熟食的不仅有生病的，还有死人的呢。
吃生鱼有几百万人在加拿大吧，才是第一例，算嘛么。
不用Smart Phone，只存GIC，不开快车，不吃生鱼片。。。。村长，您老人生错过多少乐趣啊？
忒四平八稳了，不像30多岁的人呐，村长。
WHW
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打算生吃的本来？除了smoke的一概不能生吃。
balladmonger
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飘在加国
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我自己知道的是Merivale fish market, Pelican Fishery还有Lapoints。 T&T居然没有这个级别的，不知道他们是不是拿自己的鱼做的Sushi
