{"id":5171,"date":"2024-04-13T08:30:10","date_gmt":"2024-04-12T23:30:10","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=5171"},"modified":"2024-04-13T08:30:10","modified_gmt":"2024-04-12T23:30:10","slug":"what-is-kudoa-septempunctata","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-kudoa-septempunctata\/","title":{"rendered":"What is Kudoa septempunctata?"},"content":{"rendered":"

\"AKudoa septempunctata is a species of parasite (mucous sporozoite) of the genus Kudoa that parasitizes Bastard Hailbit (Hirame)<\/a><\/span>. It is approximately 10 \u00b5m in size and has a “hemispherical” shape when parasitized on fish.<\/p>\n

Most cases of food poisoning due to cudweed are associated with fresh flatfish for raw consumption (e.g., flatfish sashimi). The infection rate and amount of infection are particularly high in farmed flatfish, which accounts for 60% of the food ingredients that cause kudoa food poisoning.<\/p>\n

It is characterized by transient vomiting and diarrhea within a few hours after eating, with symptoms ending in a mild illness. Kudua has been shown to lose its virulence by freezing at -20\u00b0C for 4 hours or more, or by heating to a core temperature of 75\u00b0C for 5 minutes or more.<\/p>\n

Therefore, food poisoning can be prevented by freezing it once and then eating or cooking it.<\/p>\n

Related contents:<\/p>\n

Studies on Seasonal Changes in Occurrence of Food-Borne Disease Associated with Kudoa septempunctata<\/a><\/span><\/p>\n

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We hope this information will be helpful.<\/p>\n

\"\"<\/p>\n

Revision date: April 13, 2024<\/p>\n

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Kudoa septempunctata is a species of parasite (mucous sporozoite) of the genus Kudoa that parasitizes Bastard Hailbit (Hirame). It is approximately 10 \u00b5m in size and has a “hemispherical” shape when parasitized on fish. Most cases of food poisoning due to cudweed are associated with fresh flatfish for raw consumption (e.g., flatfish sashimi). The infection rate and amount of infection are particularly high in farmed flatfish, which accounts for 60% of the food ingredients that cause kudoa food poisoning. It is characterized by transient vomiting and diarrhea within a few hours after eating, with symptoms ending in a mild illness. Kudua has been shown to lose its virulence by freezing … Continue reading What is Kudoa septempunctata?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[132],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/5171"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=5171"}],"version-history":[{"count":7,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/5171\/revisions"}],"predecessor-version":[{"id":5179,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/5171\/revisions\/5179"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=5171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=5171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=5171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}