Most myxozoans infecting fish are host-, tissue-and organ-specific parasites. The host
specificity of most myxosporean species is rather narrow, with the parasites able to develop …

Global consumption of seafood is steadily increasing, as is the variety of seafood, including
dishes with raw or undercooked fish, leading to an increased risk of seafood-borne parasitic …

A synopsis of the species of Kudoa Meglitsch, 1947 (Myxozoa, Myxosporea, Multivalvulida)
is presented, including 95 nominal species. For each species the most relevant …

Abstract Kudoa septempunctata (Myxosporean: Multivalvulida) is known as a cause of
foodborne disease associated with consumption of raw flesh of the olive flounder …

Members of the myxosporean genus Kudoa are defined as having a myxospore with four or
more shell valves (SVs) and a corresponding number of polar capsules (PCs). Here, we …

Kudoa rayformis n. sp.(Myxozoa; Multivalvulida) was observed in the trunk muscle of Pacific
sierra Scomberomorus sierra caught off the coast of Tonosi, Panama. The species formed …

During a parasitological survey, Myxidium-like spores were identified in the gall bladders of
marine fishes from Australian waters. This paper describes four novel species of …

The European anchovy represents the main fisheries for countries in the Mediterranean and
Black Sea basins. The skeletal muscle of 13 of 48 (27.1%) Engraulis encrasicolus (L.) …

Myxosporeans are among the most common parasites of marine fish. Their economic
importance is mainly as pathogens of both wild and farmed fish, but they have also been …

Genetic characterization of myxosporean species, including members of the genus Kudoa,
has advanced dramatically throughout the last decade. This is in stark contrast to those …