The modern Filipino is no stranger to international cuisine as food from all over the world are well-represented in the form of restaurants and fast food chains in our country.
For those who are all about their wasabi and salmon sashimi, one should definitely be more cautious at their next visit to their favorite Japanese restaurant.
Published in the February edition of Emerging Infectious Diseases, the findings of a research team from Alaska’s Department of Fish and Game and a group of Czech and Slovak academic institutions saw that the tapeworm, Diphyllobothrium nihonkaiense, migrated from Japan to the North Pacific.
They provided data supporting warnings against eating raw fish, and particularly raw salmon.
“There are FDA guidelines on how to prepare your fish properly to basically avoid any risk of infection.
That would be freezing your fish in your standard household freezer for one week or cooking it to the standard recommended cooking temperature of 140 degrees Fahrenheit,” Jayde Ferguson said, a fish pathologist who is with the Alaska Department of Fish and Game.
The effects of the tapeworm may be undetected once inside the human body, but a few days of culturing may lead to feelings of abdominal pain, nausea, loose stools and weight loss. +
According to a few other cases, the severity of the tapeworm can lead to a dysfunctional heart or liver.
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