Tuna in Brazilian Study Found Parasites in 96% of Specimens, Highlighting Processing Safeguards
A Brazilian study of 53 skipjack tuna found parasites in 96% of fish, totaling over 1,600 worms across organs (kidneys and heart largely spared; intestines and muscle commonly infected). While many parasites are neutralized by cooking or canning, certain anisakid worms can cause gastrointestinal symptoms if eaten raw or undercooked. The findings stress sanitary inspection and rapid evisceration to prevent larvae migration and may affect seafood marketability; more research is needed to understand regional variability.