澳大利亚研究人员发现，与黄尾金鱼烹饪后变软相关的寄生虫Unicapsula seriolae的感染范围远超预期。在新南威尔士州抽样检测的金鱼中，感染率达到38.9%1。这种寄生虫大小相当于人类红细胞，肉眼无法看到1。
令人担忧的是，在感染鱼类中，71.4%在烹饪后不会出现肉质变软或其他明显症状1。这意味着仅凭外观判断往往无法识别感染鱼类，可能导致大部分受污染的食材被忽视。此前澳大利亚报告中，野生金鱼的感染率曾在29.3%至80%之间波动1。在日本，同一寄生虫与食用生的大黄鰤引起的食源性疾病有关1。该项研究在2024年至2025年期间进行，研究人员与新南威尔士州的钓鱼者、鱼枪猎手和包租运营商合作1。
Researchers have discovered that a parasitic infection linked to the deterioration of fish flesh is significantly more prevalent than earlier estimates suggested. A study conducted in 2024 and 2025 found that 38.9% of yellowtail kingfish samples tested in New South Wales were infected with Unicapsula seriolae, a microscopic parasite roughly the size of a human red blood cell 1. The research was carried out in collaboration with local anglers, spearfishers, and charter boat operators across the region 1.
The findings reveal a critical gap in detection methods currently relied upon to identify infected fish. While the parasite is known to cause a mushy or softened texture in cooked flesh, 71.4% of infected fish from New South Wales waters showed no such symptoms when prepared 1. This means that relying solely on visible signs of spoilage would miss the vast majority of parasitic cases in the population 1. The parasite has previously been associated with foodborne illness in Japan when consumers ate raw yellowtail 1, raising potential food safety concerns. Previous Australian reports documented infection rates in wild kingfish ranging between 29.3% and 80%, highlighting the variability in assessments across different studies 1.
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