Hookworm is a parasite that is commonly found in the tropical and subtropical climates of the world. They are popular in Africa and Latin America. If it is left untreated, the hookworm causes severe blood loss internally and will eventually lead to iron-deficiency anemia. It can also cause malnutrition, especially in pregnant women and children. |
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Chronic hookworm infection in children contributes to physical and intellectual impairment, learning difficulties and poor school performance. Hookworm can enter a person’s body through various sources including food, external contact with the soil and pets. People who eat sushi have reported to get hookworms and especially from certain types of fish.
Hookworm transmission is a very complex cycle. A hookworm larva is mostly found in human feces and they are also transmitted to humans from soil when the larvae come in contact with the human skin. This happens while walking barefoot on contaminated soil. Once the hookworm enters inside the body, the larvae are carried using the bloodstream into the lungs and mouth. From here they can be swallowed, digested and eventually reach the small intestine. The larva then matures into a long worm that measure about half-inch. They can attach themselves to the intestinal wall to feed on human blood. Adult worms will mate inside the body and hatch millions of eggs. These eggs are passed out through the feces of the human. If the feces come into direct contact with soil and if the conditions are right, then the eggs hatch into larvae. They are then re-transmitted to humans, starting the cycle all over again. When people eat sushi this process quickens because the worm is directly entering the small intestine.
Hookworms find their way into water sources when human feces is not disposed off in a hygienic manner or when people defecate near water sources. That is how hookworms find their way into fish. This source of infection is especially true for river fish that people use for making sushi at home. It has been seen that people who prepare sushi at home are usually infected by hookworms in this manner.
On the other hand, sushi chef are specialized and trained to detect worm infections in fish, which is very rare in sea fish. And, usually sea fish is used for preparing sushi in these restaurants. In addition, the fish is stored in extremely low temperature which also kills any stray eggs or worms present in the fish. This is mandated by the US FDA which states that any fish served raw should be frozen at minus four degrees Fahrenheit for 7 continuous days or at minus thirty one degrees Fahrenheit for 15 minutes. Home freezers cannot freeze at these temperatures and as quickly. Hence, eating home made sushi can cause hookworm infection.
If you still want to make sushi at home, make sure you buy sashimi grade fish which would be in compliance with US FDA regulations and therefore, minimizing chances of hookworm infections.
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