The main reason for the emergence of parasites may be that the production enterprises use fish infected by parasites in the processing process. However, in the process of making canned fish, there are usually frying, cooking, sterilization and other processes, so even if the final product of canned fish contains nematodes, it has died, and the threat to human health is relatively low, so there is no need to panic
Prevention of parasitic harm of aquatic products in diet;
(1) Be careful when eating fish raw. When consumers eat raw fish, they should try to go to places with large scale and good sanitary conditions, and observe the appearance of raw fish to prevent larvae from parasitizing.
(2) When eating sashimi, cut it as thin as possible and soak it in hot porridge for more than 1 min before eating; Raw shrimp can be soaked in boiling water for more than 1 min before eating.
(3) For salty and drunk products (such as drunken shrimp and drunken crab), it should be confirmed that they have undergone enough pickling and wine stains before eating. For drunken products such as drunken snails and drunken crabs, the amount of alcohol should be higher than 50% of the weight of raw materials. Pickled fermented products such as crab sauce and shrimp sauce, which are mainly pickled, should be pickled with edible salt equivalent to more than 20% of the weight of raw materials for more than one week, so that the salt content of the finished product is higher than 18%.