Abstract
Although the risk of diphyllobothriasis is generally low in Canada, fish tapeworm infections seem to have become more frequent in recent years. This increase is probably a consequence of the growing popularity of raw or inadequately cooked ethnic fish dishes or of a preference for lightly cooked fish, especially salmon. Only freshwater fish become infected with the larvae, but not everyone may realize that salmon can acquire the parasites before they leave their native lakes and rivers for the sea. If fish known to be sources of the tapeworms are to be eaten raw they should first be well frozen or salted to kill the larvae. Physicians should regard fish tapeworm infection as a notifiable disease. In Canada niclosamide, the drug of choice, is available from the manufacturer on a patient-by-patient basis.
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Selected References
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