巴西圣卡塔琳娜联邦大学研究人员对当地捕获的53条金枪鱼进行分析，发现其中96%被寄生虫感染，共计发现超过1600条线虫1。研究表明，肠道是感染最严重的器官，其次是肌肉组织（人类食用部分）和胃，而肾脏和心脏是唯一未受寄生虫感染的器官1。发现的寄生虫主要属于两个类型：Trypanorhyncha和Anisakis1。
虽然寄生虫在海鱼中普遍存在，但专家指出烹饪可以杀死寄生虫1。寄生虫学家Chelsea Wood表示，"烹饪可以杀死我们食物中的寄生虫，只有生食或半生食才会导致与活的传染性寄生虫纠缠"1。研究作者建议"强调立即开膛破肚的重要性，以避免幼虫从脏器迁移到肌肉组织"1。此外，美国华盛顿大学2020年的研究表明，自1970年代以来Anisakis寄生虫的数量增加了280倍1。
Researchers at the Federal University of Santa Catarina in Brazil analyzed 53 yellowfin tuna specimens and found that 96% were infected with parasitic worms, with more than 1,600 individual worms identified across the samples 1. The intestines showed the most severe infection, followed by muscle tissue—the portion consumed by humans—and the stomach, while the kidneys and heart remained uninfected 1. The parasites belonged primarily to two genera: Trypanorhyncha and Anisakis 1.
While parasites are commonly found in ocean fish, experts emphasize that proper cooking can eliminate the threat 1. According to parasitologist Chelsea Wood, "cooking can kill the parasites in our food, and only raw or undercooked food will result in entanglement with live, infectious parasites" 1. The study authors stressed "the importance of immediate evisceration to prevent larvae from migrating from organs to muscle tissue" 1. These findings occur against a backdrop of rising parasite prevalence; research from the University of Washington in 2020 showed that Anisakis parasites have increased 280-fold since the 1970s 1, reflecting broader ecological changes in global fisheries where yellowfin tuna ranks as the third most-captured marine species, with 3.1 million tons caught worldwide in 2022 1.
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