The higher incidence in areas where raw fish is eaten , for example, Japan, the Pacific coast of South America, and the Netherlands. This  popularity the disease increasing from the Japanese cuisine cases, expecially the traditional Japanese fish dishes sushi and sashimi.

Anisakiasis is caused by the accidental ingestion of larvae of the nematodes (roundworms) Anisakis simplex and Pseudoterranova decipiens. Anisakiasis cannot be transmitted human to human. The signs and symptoms of anisakiasis are abdominal pain, nausea, vomiting, abdominal distention, diarrhea, blood and mucus in stool, and mild fever. Allergic reactions with rash and itching, and infrequently, anaphylaxis, can also occur. The treatment for anisakiasis may require removal of the worm from the body by endoscopy or surgery.

how to prevent Anisakiasis is do not eat raw or undercooked fish or squid.

  • Cooking (Seafood in General)
    • Cook seafood adequately (to an internal temperature of at least 145° F [~63° C]).
  • Freezing (Fish)
    • At -4°F (-20°C) or below for 7 days (total time), or
    • At -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours, or
    • At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours.

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