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Prevention of food poisoning due to anisakis

Last Updated October 9, 2024

What is Anisakis?

Anisakis is a translucent white parasite of about 2-3 cm, which is parasitic on mackerel, sardine, saury, bonito, squid, etc.

Image of the insect body of Anisakis
Anisakis insect body

Symptoms of food poisoning due to anisakis

After eating sashimi or shimesaba with anisakis, several hours to more than a dozen hours later, it may cause severe elephant pain or nausea. In addition, some people may have symptoms such as itching and rash due to allergic reactions.

Points to prevent Anisakis food poisoning

  1. Choose fresh seafood and remove internal organs quickly.
  2. Frozen processing (-20°C, 24 hours or more) and heating
  3. Check it visually to remove anisakis.

Be careful! Anisakis does not die in vinegar, wasabi, soy sauce, etc.

Anisakis does not die with vinegar, wasabi, soy sauce, etc., which is used in ordinary dishes.
Frozen treatment (-20 ° C, 24 hours or more) and cooking are effective to prevent food poisoning.

Test results about city distribution products

At the authentic Food Sanitation Laboratory, we surveyed the parasitic status of Anisakis on seafood distributed in Yokohama City.

Detection status of Anisakis in FY2024
Survey monthFish common nameNumber of inspected fishNumber of detected fishNumber of vessels detectedNumber of vessels detected by site
 Internal organs Ventral musclesBack muscles
April, 2024Masaba557659170

Horse mackerel

5

00000
May, 2024Sesame saba

5

313130

0

Masaba554481742668
June, 2024Sesame saba55242310
Horse mackerel522200
July, 2024Horse mackerel511100
Sesame saba511100
August, 2024Sesame saba5310820
Masaba55241155815
September, 2024Horse mackerel500000
Masaba55153129240

Test site of anisaxis
Anisakis test site

Related information

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Inquiries to this page

Food and Hygiene Division, Medical Care Bureau Health and Safety Department

Telephone: 045-671-2460

Telephone: 045-671-2460

Fax: 045-550-3587

Email address: ir-syokuhineisei@city.yokohama.lg.jp

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Page ID: 409-199-566

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