Is tuna safe to eat? ICAR-CMFRI issues clarification following reports of parasites in skipjack tuna from Brazil | Today’s news
ICAR-Central Marine Fisheries Research Institute (ICAR-CMFRI) has advised consumers not to avoid tuna or other commercially available fish following reports of parasitic infections in fish from a certain region.
The recommendation comes after a study reported the presence of parasites in skipjack tuna caught in the Atlantic Ocean off Brazil. The institute said such findings should not be generalized to fish caught in Indian waters.
Fish examined along the Indian coast show no outward signs
In a statement, ICAR-CMFRI said fish examined along the Indian coast, including tuna, showed no outward signs of harmful parasite infestation.
Dr Grinson George, Director, ICAR-CMFRI, said scientists from the institute regularly examine fish, including skipjack tuna, as part of studies on fish biology. If necessary, parasites and other abnormalities are also checked.
“The fish examined by the institute do not show external signs of harmful parasite infestation,” he said.
The presence of the parasite may vary by region
The institute explained that the presence and amount of parasites can vary among fish and geographical areas. Such variation depends on ecological conditions and the availability of intermediate or secondary hosts, including copepods.
ICAR-CMFRI also stated that differences in parasite abundance are used globally to distinguish between different fish stocks or stocks.
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“Therefore, findings relating to fish from one geographical area cannot automatically be applied to the same species occurring in another area,” he said.
Consumers recommended cleaning and cooking fish properly
As an additional food safety measure, ICAR-CMFRI has recommended proper and prompt gutting during fish handling and processing.
Guts and other innards are normally removed during cleaning and processing, he said.
“Proper cooking kills parasites and significantly reduces all associated food safety risks,” the institute said.
ICAR-CMFRI noted that raw or lightly cooked seafood was consumed in some countries as part of cultural practices where the risk could be higher if the prevalence of parasites in a particular location was high and not properly assessed.
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In India, seafood is generally prepared by cooking at high temperatures, which is an additional measure for food safety.
The institute emphasized that consumers do not need to avoid tuna or other commercially available fish just because parasites have been reported in fish from a particular geographic area.
Consumers should follow proper handling, cleaning and cooking practices to minimize potential risks while continuing to benefit from the nutritional value of fish and other seafood.
(With inputs from news agency PTI)
