Food safety chiefs yesterday warned consumers to heat or freeze wild salmon from Scottish rivers before eating them following widespread infection of the fish by parasites which could cause fatal reactions.

The Food Standards Agency said erratic heartbeat, unconsciousness and respiratory failure were among possible severe symptoms and a health risk could remain even after taking precautions.

Pregnant women and older people were particularly vulnerable and there was no infallible method of detecting and removing larvae. The advice, aimed at anglers and netsmen who might want to eat their own catch or sell small quantities to local shops and individuals cast a shadow over the start of the Scottish salmon season, worth millions to the tourist industry.

The food agency said salmon should be heated at 70C for at least two minutes to kill the parasites. Any fish destined for cold smoking or eaten after marinating or salting, such as gravadlax, must also be frozen. Salmon to be eaten raw or almost raw should be stored for at least 24 hours at -20C or less.

Scientists revealed that 59 rivers, including the Tweed, were affected.

James Meikle

http://www.guardian.co.uk/environment/2008/feb/11/food.foodanddrink  

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