ABSTRACT
Numerous species of parasites naturally infect fishes and, although many are lost prior to the presentation of a seafood item for consumption, parasites cannot be entirely eliminated. In general, parasitic organisms are very rarely introduced to a seafood product after capture and during processing. Rather, fishes and other aquatic organisms become infected during their normal life activities. Some of these parasites can pose a hazard to human health, whereas others may only affect the aesthetics of the product. Measures can be taken to decrease the incidence of parasites in seafood and to negate the infectivity of those parasites remaining.
