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Researchers find dangerous tapeworms in Alaskan salmon

January 17, 2017: From FoodSafetyNews:

"Salmon lovers have a new reason to opt for roasted instead of raw. Scientists have documented that the Japanese broad tapeworm has made its way to the waters of the North Pacific and is thriving among the salmon population there."

"Because Pacific salmon are frequently exported unfrozen, on ice, plerocercoids may survive transport and cause human infections in areas where they are not endemic, such as China, Europe, New Zealand, and middle and eastern United States."

From Seafood Health-Parisites"
"Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. When preparing these products, use commercially frozen fish. Alternatively, freeze the fish to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers are usually between 0°F and 10°F and may not be cold enough to kill the parasites."
"During commercial freezing fish is frozen solid at a temperature of -35°F and stored at this temperature or below for a minimum of 15 hours to kill parasites. Most home freezers have temperatures at 0°F to 10°F and may not be cold enough to kill parasites because it can take up to 7 days at -4°F or below to kill parasites, especially in large fish. Good handling practices on-board fishing vessels and in processing plants can minimize nematode infestation. Many seafood processors inspect seafood fillets of species likely to contain parasites. This process called candling involves examining fish fillets over lights. Candling detects surface parasites. Unfortunately, they cannot always see parasites embedded deep in thick fillets or in dark tissue."