Parasite infection by raw fish is rare in the developed world (fewer than 40 cases per year in the U.S.[citation needed]), and involves mainly three kinds of parasites: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium (a cestode/tapeworm). Infection by the fish tapeworm Diphyllobothrium latum is seen in countries where people eat raw or undercooked fish, such as some countries in Asia, Eastern Europe, Scandinavia, Africa, and North and South America.[69] Infection risk of anisakis is particularly higher in fishes which may live in a river such as salmon (shake) in Salmonidae, mackerel (saba).