Geographic and host size variations as indicators of  Anisakis pegreffii  infection in European pilchard ( Sardina pilchardus ) from the Mediterranean Sea: Food safety implications

Bušelić, Ivana; Botić, Antonela; Hrabar, Jerko; Stagličić, Nika; Cipriani, Paolo; Mattiucci, Simonetta; Mladineo, Ivona

doi:10.1016/j.ijfoodmicro.2017.11.021

Cited by 19 publications

(18 citation statements)

References 37 publications

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“…Anamnesis of acute cases of anisakiasis in Spain were associated with consumption of marinated pilchards (Molina-Fernandez et al, 2015). Furthermore, in Spain, among the allergic patients with anaphylaxis a few were linked to the ingestion of pilchards that were either cooked or canned and A. pegreffii was found to be the predominant Anisakis species in pilchards from the Mediterranean basin (Buselic et al, 2018).…”

Section: Increasing Numbers Of Fish and Crustacean Hosts For Anisakismentioning

confidence: 99%

Anisakis Nematodes in Fish and Shellfish- from infection to allergies

Aibinu¹,

Smooker²,

Lopata³

2019

International Journal for Parasitology: Parasites and Wildlife

106

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Anisakidosis is a zoonotic parasitosis induced by members of the family Anisakidae. The anisakid genera includes Anisakis, Pseudoterranova, Hysterothylacium and Contracaecum . The final definitive hosts of these nematodes are marine mammals with a complex life cycle. These nematode parasites use different crustaceans and fish species as intermediate or paratenic hosts and humans are accidental hosts. Human anisakiasis, the infections caused by members of the genus Anisakis, occurs , when seafoods, particularly fish, contaminated with the infective stage (third stage larvae [L3]) of this parasite, are consumed. Pseudoterranovosis, on the other hand is induced by members of the genus Pseudoterranova. These two genera of anisakids have been implicated in human disease globally. There is a rise in reports of gastro-intestinal infections accompanied by allergic reactions caused by Anisakis simplex and Anisakis pegreffii . This review provides an update on current knowledge on Anisakis as a food-borne parasite with special focus on the increasingly reported diversity of fish and crustacean hosts, allergens and immunological cross-reactivity with invertebrate proteins rendering this parasite a significant public health issue.

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Section: Increasing Numbers Of Fish and Crustacean Hosts For Anisakismentioning

confidence: 99%

Anisakis Nematodes in Fish and Shellfish- from infection to allergies

Aibinu¹,

Smooker²,

Lopata³

2019

International Journal for Parasitology: Parasites and Wildlife

106

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“…In a recent study, the prevalence (varying from 0 to 44.9%, average 12.2%) was confirmed to be highly influenced by both geographic location and host size. In this case, the highest prevalence (44.9%) was recorded in western parts of the Mediterranean, in particular off west Sardinia [ 22 ]. Sardines from the Atlantic showed comparatively high Anisakis spp.…”

Section: Discussionmentioning

confidence: 99%

“…Importantly, in both anchovies and sardines, Anisakis spp. larvae were also found in the muscle, although with lower prevalence values compared to viscera [ 22 , 33 , 60 ].…”

Section: Discussionmentioning

confidence: 99%

Human anisakiasis in Italy: a retrospective epidemiological study over two decades

et al. 2018

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A retrospective analysis on human anisakiasis in Italy since its first description in 1996 was performed by conducting a literature search. Inclusion criteria based on the presence of a larva and on parasite identification were applied. Epidemiological data and clinical features were analysed. Particular attention was paid to the source of infection. In total, 73 cases were included in the analysis, while 34 were excluded. Cases were reported from eight Italian regions, most frequently Abruzzo, Apulia and Latium. The parasite was detected by endoscopy (51.4%) or laparotomy (48.6%). The site of infection was intestinal (42.5%), gastric (43.8%), oesophageal (1.4%) or ectopic (12.3%). Most of the parasites (71.0%) were identified as Anisakis sp. or A. simplex (s.l.). However, when molecular methods were used (21 cases), A. pegreffii was always identified. In most of the patients (65.7%), the source of infection was raw or undercooked anchovies, followed by “anchovies or sardines” (15.1%), generic “raw seafood” (15.1%), and sardines (1.4%). In only 2 cases (2.7%), the source was not available. This is the first systematic analysis of Italian cases of anisakiasis. The main conclusions derived from the results are: i) attention should be given to the history, in particular when raw marinated anchovies, proven to be the main source of human anisakiasis in Italy, are consumed; ii) in order to assess correct epidemiological data, a confirmed and specific etiological identification should always be sought.

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“…The most commonly affected commercial species are hake, whiting, cod, and mackerel, but the parasite has also been identified in a large variety of fish such as sole, john dory, sea bream, horse mackerel, herring, blue whiting, sardine, anchovy, haddock, monkfish, salmon, conger, and turbot, and in cephalopods, such as squid, octopus and cuttlefish [4][5][6][7]. We should also point out that studies confirm that the preva-lence in fish varies according to the fishing area and the size of the host, with larger fish having more infestations [7,8].…”

Section: Geographical Distributionmentioning

confidence: 99%

Occupational disease due to Anisakis simplex in fish handlers

Uña-Gorospe

Herrera-Mozo

Canals³

et al. 2018

International Maritime Health

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Background: Anisakis is a marine nematode. Its larvae can be found encysted in several species, both in the abdominal cavity and in the adjacent musculature. The most commonly affected commercial species are hake, whiting, cod, and mackerel. The prevalence in fish varies according to the fishing area and the size of the host. Materials and methods: Until now only three species have been confirmed to be involved in human anisakiasis, the most common ones being A. simplex sensu stricto (s.s.) and A. pegreffii, and anecdotally, A. physeteris. Infestation in humans occurs when they eat raw or undercooked parasitized fish or cephalopods (pickled, cold-smoked, salted, semi-preserved, prepared in certain Asian styles like sushi or sashimi, ceviche). Results: The majority of anisakiasis cases have been described by Japanese authors. However, over the last few years there has been an increase in the number of cases reported in other countries including Italy and Spain. It is estimated that its incidence in the European Union is 0.32/100,000, and in the Basque Country (Spain), this parasite is responsible for 10% of anaphylaxis cases and 32% of urticaria cases in adults aged 40-60 years, around 300 cases/year. Anisakis-related disease in the work environment (occupational disease) is less common. Conclusions: We present three cases of the occupational disease in Spain due to a type I hypersensitivity to Anisakis simplex in individuals who handle fish (one fishmonger, one supermarket employee, and one chef).

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Geographic and host size variations as indicators of Anisakis pegreffii infection in European pilchard ( Sardina pilchardus ) from the Mediterranean Sea: Food safety implications

Cited by 19 publications

References 37 publications

Anisakis Nematodes in Fish and Shellfish- from infection to allergies

Anisakis Nematodes in Fish and Shellfish- from infection to allergies

Human anisakiasis in Italy: a retrospective epidemiological study over two decades

Occupational disease due to Anisakis simplex in fish handlers

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