Your favorite tilapia may carry more than just great taste. Beneath its flaky texture and delicious appeal, it could be teeming with parasites, some of which pose serious health risks. A recent study by researchers from the University of Nairobi’s Faculty of Veterinary Medicine and Egerton University has revealed that both wild and farmed tilapia in Kenya harbor various parasites, with wild fish showing a higher infection rate. This discovery raises concerns about public health, fish farming practices, and the safety of consuming tilapia.
Parasites in fish are a natural occurrence rather than contamination, but they become a health concern when consumed raw or undercooked. The study found that out of 111 tilapia samples collected from selected farms in Taita Taveta County and Lake Jipe, 58 fish—representing 52.3 percent—were infected with a total of 212 parasites. The infection rate was notably higher in wild tilapia from Lake Jipe, where 68.6 percent of the sampled fish had parasites, compared to 44.7 percent in farmed tilapia. These findings suggest that wild fish are more prone to parasitic infections, possibly due to exposure to uncontrolled environmental conditions.
The researchers identified several parasite species in the fish, including Diplostomum, which can cause blindness in humans, and Acanthocephalus, which may lead to intestinal obstruction and inflammation. Another concerning parasite detected was Euclinostomum, which, if transmitted to humans, could result in severe health complications, including fatal asphyxiation. These findings were published in the scientific journal Aquaculture, Fish and Fisheries, under a paper titled “Parasites of Farmed and Wild Tilapine Fishes From Selected Farms and Lake Jipe in Taita Taveta County, Kenya.” Other co-authors of the study included researchers from the Norwegian Veterinary Institute and the International Center for Living Aquatic Resources Management in Malaysia.
Lead researcher Finnan Ageng’o and his team noted that wild tilapia exhibited greater diversity and intensity of parasitic infections compared to farmed fish. The presence of these parasites in tilapia poses a potential risk to human health, particularly when fish is consumed raw or insufficiently cooked. Ageng’o emphasized the need for fish farmers and fishermen to be educated on the dangers of parasitic infections to prevent economic losses and public health risks. He also urged consumers to ensure that fish is thoroughly cooked to eliminate any parasites.
Health experts recommend cooking fish at temperatures above 63°C to kill parasites effectively. Additionally, freezing fish at -20°C for at least seven days can help reduce the risk of infection. These precautions are especially important for people who enjoy eating raw or lightly cooked fish dishes such as sushi or ceviche.
The researchers also highlighted that fish farmers in Kenya should adopt better management practices to reduce parasitic infections. Poor water quality, overcrowding in fish farms, and lack of biosecurity measures contribute to the proliferation of parasites. Effective water management, regular health monitoring, and proper sanitation can mitigate these risks. Many farmers, however, remain unaware of the impact of fish diseases and the significance of biosecurity measures. The study calls for increased awareness and training for fish farmers to improve the quality and safety of farmed tilapia.
The findings underscore the need for ongoing research into fish parasites in Kenya and the development of targeted strategies to control them. Understanding how parasites are distributed across different environments is crucial for designing effective interventions. As tilapia remains a popular source of protein for many households, ensuring its safety through proper cooking and responsible fish farming practices is essential for public health and food security.
