Dangerous parasites are an unwelcome intruder into fresh seafood, but ridding them has been problematic through heating and freezing, which can damage the flavor and texture. Now, a researcher has ...

Spanish authorities have issued a warning about a parasite in anchovies after three people fell ill. The Spanish Agency for Food Safety and Nutrition (AESAN) reported a brand of anchovies in vinegar ...

There’s a kind of family panic that shows up right before Christmas Eve or New Year’s: the menu is almost closed… and then somebody drops a link in the family WhatsApp group. “Have you seen the thing ...

Diners may be more likely to utter those words today than in decades past, as the abundance of parasitic Anisakis worms infecting fishes around the globe is now 283 times what it was in the 1970s, ...

"This method is characterised by its high specificity for the Anisakis, Pseudoterranova, Contracaecum and Hysterothylacium genera and for its very high sensitivity, since the parasite can be detected ...

From sushi and sashimi (Japan) to poke bowls (Hawaii) and ceviche (Peru), consumption of raw or undercooked fish and other seafood is becoming increasingly popular. Appealing as such dishes can be, ...

The next time you dig into a sushi dinner, the bougiest of takeout meals, it might be worth stopping to both inspect and savor. According to the results of recent research, the odds of you finding ...

For parasitic worms of the genus Anisakis, life typically goes like this: after floating through the ocean in an egg, they hatch as wriggling larvae with a peculiar desire—to be eaten. Small ...

Each year around 20,000 people are infected by nematodes of the genus Anisakis and suffer from illnesses ranging from gastrointestinal diseases to serious allergic reactions as a result. For the first ...

MITO -- A woman in her 40s is recovering from food poisoning after eating at a sushi restaurant in a nearby port city, the Ibaraki Prefectural Government announced on June 18. According to the ...

A new method enables anisakids to be detected in any fish product, from a whole fish, fresh or frozen, to tinned fish and surimi. Developed by Spanish scientists, the system is based on molecular ...