You, Sir, will be most happy to know that your statement about worms and worm eggs, viable ones, anyway, is FALSE.... Here is why... The statement is false. Presence of Parasites: Anisakid nematodes have been detected in canned sardines originating from Southeast Asia, prompting regulatory recalls in countries like Malaysia in 2018. Viability Post-Canning: Standard commercial canning involves retorting at high temperatures, typically between 113°C and 115°C under pressure. These thermal processing conditions are significantly more severe than the threshold required to kill anisakid larvae and their eggs. Therefore, heat-treated canned fish products cannot contain viable parasites. Health Implications: Any worms discovered in commercially canned fish are dead and incapable of causing anisakiasis, a parasitic infection which strictly requires the ingestion of live larvae. However, the residual allergenic proteins from the dead worms can survive the thermal canning process and may still provoke allergic reactions in previously sensitized individuals. I do not worry about worms. I worry about tenderness and size. I would buy product from Norway if I had the choice and the source. Best regards, Gamma
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