Diferentes parasitas em produtos de pesca: Uma revisão

Abstract

Several species of parasites can be found in fish, both in natura and processed, which constitutes a potential risk to public health. The habit of consuming uncooked foods, is growing among populations, which may be associated with the possibility of a higher incidence of parasitic contamination and consumer exposure. In addition, the diseases that were not part of the daily life of several countries, have been introduced by the importation of species of non native fish. While many infections are endemic and tend to cause symptoms like moderate abdominal pain, some cases can be fatal in the absence of proper medical intervention. In addition, they are indicative of poor quality of the fish farming environment and the presence of pathogenic microorganisms in the raw material. Infections with these parasites can be prevented by both captive / pisciculture care during capture in certified (estuarine) waters of free-living and controlled fish (tanks / cages), as well as proper cooking time and temperature). The present work investigated the literature on parasitic contamination in fish of international cuisine, its characteristics, diseases, levels of contamination, as well as procedures for prevention / control and decontamination, using mild methods.