Fish Microbiology and Quality Assurance (2+2)

Unit 6 - Biological hazards in foods

6.5.3. Control of parasitic infection
All infections involving parasites are transmitted by eating raw or uncooked fish products. Control measures to reduce the public health problem related to the presence of parasites include:

• Avoidance of capture and consumption of nematode-infected fish by selecting specific fishing grounds, specific species or specific age groups.
• Sorting and removal of nematode-infected fish or removal of nematodes from fish.
• Application of techniques to kill nematodes in the fish flesh (Ex. Freezing)