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The process of cooking (145☏ for 15 seconds) raw fish sufficiently to kill bacterial pathogens is also sufficient to kill parasites. Some products that have been implicated in human infection are: ceviche (fish and spices marinated in lime juice) lomi lomi (salmon marinated in lemon juice, onion and tomato) poisson cru (fish marinated in citrus juice, onion, tomato and coconut milk) herring roe sashimi (slices of raw fish) sushi (pieces of raw fish with rice and other ingredients) green herring (lightly brined herring) drunken crabs (crabs marinated in wine and pepper) cold-smoked fish (lox) and, undercooked grilled fish. Among parasites, the nematodes or roundworms ( Anisakis spp., Pseudoterranova spp., Eustrongylides spp. and Gnathostoma spp.), cestodes or tapeworms ( Diphyllobothrium spp.) and trematodes or flukes ( Chlonorchis sinensis, Opisthorchis spp., Heterophyes spp., Metagonimus spp., Nanophyetes salminicola and Paragonimus spp.) are of most concern in seafood. Parasites (in the larval stage) consumed in uncooked, or undercooked, unfrozen seafood can present a human health hazard. Home freezers range from 0☏ to 10☏ and may not be cold enough to kill parasites. Alternatively, freeze the fish to an internal temperature of -4☏ for at least 7 days to kill any parasites that may be present. When preparing these products, use commercially frozen fish. Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. Parasites do not present a health concern in thoroughly cooked fish. Just as there are risks to eating raw or undercooked meat, there are also risks with eating raw, undercooked, pickled, and lightly or cold-smoked seafood dishes. Protozoa are single-cell animals, and cannot be seen without a microscope. These worms vary in size from barely visible to several feet in length. Parasitic worms include roundworms (nematodes), tapeworms (cestodes) and flukes (trematodes). There are two types of parasites that can infect people through food or water: parasitic worms and protozoa.
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They are as common in fish as insects are in fruits and vegetables. All living organisms, including fish, can have parasites.