* Newsletter July/August 2019
* Anisakiasis
* Latest news
Dear reader,

Eating raw or undercooked seafood has grown in popularity in western countries and resulted in the proliferation of certain parasitic infections in humans.
Within Europe, Spain has the highest occurance of an infection caused by the anisaki worm; the main cause are 'boquerones' (sardines) served in vinegar. Since 2008 the restaurants are obliged to freeze the fish.
In this newsletter we will inform you about the symptoms and treatment of this infection and how you can prevent getting it in the first place.

We wish you a healthy and happy summer!

Best regards,

Anisakiasis, or herring worm disease, is a parasitic disease caused by nematodes (worms) that attach themselves to the wall of the esophagus, stomach, or intestine. The best way to prevent getting this disease is to avoid eating raw or under-cooked fish or squid.

The first case of anisakiasis in humans was described by Straub in 1955 in Holland. Since then, hundreds of cases have been reported throughout the world.
How does one become infected?
When certain infected marine mammals (such as whales or sea lions) defecate into the sea, eggs are released and become in-fective larvae while in the water. These larvae are ingested by crustaceans, which are then eaten by fish or squid. When hu-mans eat raw or undercooked infected fish or squid, they ingest nematode larvae. Once inside the human body, the larvae can invade the gastrointestinal tract. Eventually, the parasite dies and produces an inflamed mass in the esophagus, stomach, or intestine.

Some people experience a tingling sensation after - or while - eating raw or undercooked fish or squid. This actually is the worm moving in the mouth or throat. These people can often extract the worm manually from their mouth or cough up the worm and prevent infection. Also, some people experience vomiting as a symptom and this can often expel the worm from the body.

How is it diagnosed and what are the symptoms?
The diagnosis is generally made by endoscopy or surgery, if the worm has embedded itself.
The signs and symptoms of anisakiasis are abdominal pain, nausea, vomiting, abdominal distention, diarrhea, blood and mucus in stool, and mild fever. Allergic reactions with rash and itching, and infrequently, anaphylaxis can also occur.

How can I prevent anisakiasis?
Do not eat raw or undercooked fish or squid.
The recommendation for seafood preparation or storage to kill parasites is:

Cooking (Seafood in General)
  • Cook seafood adequately (to an internal temperature of at least 145°F [~63° C]).
Freezing (Fish)
  • At -4°F (-20°C) or below for 7 days (total time), or
  • At -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours, or
  • At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours.
What is the treatment?
The treatment for anisakiasis may require removal of the worm from the body by endoscopy or surgery.

Latest news
  • Our specialists will be available for appointments on the following dates:
    • Dr. Pedro Chinchurreta, cardiologist: Thursday 8th of August.
    • Dr. Manio Maravic, neurologist: Wednesday 7th of August.
    • Dr. Vicente Aneri Más, dermatologist: Friday 2nd of August and 13th of September.
    • Dr. Victor Aguilar, gastroenterologist: Friday 9th of August and 6th of September.
    • Janet van Dam, Thermal Imaging Therapist: from the 29th of July until the 2nd of August.
  • Due to the feria of El Morche the clinic will be closed on the 15th and 16th of August.
  • Until the 6th of September we will be open from 09 AM until 2 PM, after that we will be open again from 09 AM until 5 PM.
  • For more information or to make an appointment you can contact us on 952 532 065 or
Centro Mar Y Salud, paseo marítimo 4, El Morche,