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, they can also increase the risk of exposure to fish-borne parasites.
It’s not a matter to take lightly. Every year, almost one in ten people fall ill from eating contaminated food. The World Health Organisation estimates that some 56 million cases of parasitic infections associated with the consumption of fish products occur annually.
