Geographical Distribution and Epidemiology

Asaishi, Kazuaki; Nishino, C T Toshihiro; Hayasaka, Hiroshi

doi:10.1007/978-4-431-68290-5_5

Cited by 8 publications

(4 citation statements)

References 2 publications

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“…Epidemiological studies in Japan have found that anisakiasis is more frequent in coastal populations and among 20-to 50-year-old males (20,251). The main fish species transmitting anisakidosis are the spotted chub mackerel (Scomber japonicus) and the Japanese flying squid (Todarodes pacificus) (196,197,205,256).…”

Section: Epidemiology Anisakidosismentioning

confidence: 99%

Anisakis simplex: from Obscure Infectious Worm to Inducer of Immune Hypersensitivity

2008

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SUMMARY Infection of humans with the nematode worm parasite Anisakis simplex was first described in the 1960s in association with the consumption of raw or undercooked fish. During the 1990s it was realized that even the ingestion of dead worms in food fish can cause severe hypersensitivity reactions, that these may be more prevalent than infection itself, and that this outcome could be associated with food preparations previously considered safe. Not only may allergic symptoms arise from infection by the parasites (“gastroallergic anisakiasis”), but true anaphylactic reactions can also occur following exposure to allergens from dead worms by food-borne, airborne, or skin contact routes. This review discusses A. simplex pathogenesis in humans, covering immune hypersensitivity reactions both in the context of a living infection and in terms of exposure to its allergens by other routes. Over the last 20 years, several studies have concentrated on A. simplex antigen characterization and innate as well as adaptive immune response to this parasite. Molecular characterization of Anisakis allergens and isolation of their encoding cDNAs is now an active field of research that should provide improved diagnostic tools in addition to tools with which to enhance our understanding of pathogenesis and controversial aspects of A. simplex allergy. We also discuss the potential relevance of parasite products such as allergens, proteinases, and proteinase inhibitors and the activation of basophils, eosinophils, and mast cells in the induction of A. simplex-related immune hypersensitivity states induced by exposure to the parasite, dead or alive.

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Section: Epidemiology Anisakidosismentioning

confidence: 99%

Anisakis simplex: from Obscure Infectious Worm to Inducer of Immune Hypersensitivity

2008

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“…In the case of mackerel, the danger is represented in particular by Anisakis, a parasite frequently 22 found in oceanic fish and which lives in the digestive tract of marine mammals, from where it is eliminated in the aquatic environment, together with the faeces, from which the larvae emerge which, after passing through the body to some small crustaceans, fish and cephalopods, they reach the human digestive tract causing illness (2,6). Regarding processed products, we note that some processes ensure the death of Anisakis larvae, others do not.…”

Section: Resultsmentioning

confidence: 99%

Implementation of a HACCP management plan in a marinated fish processing unit

Oana-Raluca

Carmen

Gheorghiță

2022

JMQ

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Fish is considered a valuable food product, due to its content rich in lipids, proteins, vitamins, minerals, and especially in omega 3, which has a digestibility coefficient of about 97%. Nutritionists believe this type of meat should not be missing from the consumer’s daily diet, especially for children and the elderly, as it constitutes a third and a half of the daily protein requirement. Consumers prefer eating fish meat instead of other types of meat. Nowadays, fresh fish is preferred, followed by frozen fish, and then fish products are preserved by salting and smoking. To obtain marinated fish, frozen fish is used, especially mackerel. The purpose of this work is to identify and monitor the critical points in the technological flow in a fish processing unit and to identify pathogens with the potential risk that can affect the final product, implicitly the health of the consumer (E.coli, L.monocytogenes, Salmonella, Staphylococci, coagulase-positive, Anisakis). Implementing a HACCP plan in the units obtaining fish products has proven to be beneficial, both for the economic operator and the final consumers (4,5). By applying this food safety system, the consumer’s trust in products in this category increases, considering the fact that fish is a perishable product with a risk of contamination during the technological flow, regardless of the way it is marketed.

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“…Juveniles of Anisakis sp. and Pseudoterranova decipiens were the most common parasites present in sushi and sashimi products (Oshima, 1987; Asaishi et al, 1989).…”

Section: Discussionmentioning

confidence: 99%

Evaluation and Microanalysis of Parasitic and Bacterial Agents of Egyptian Fresh Sushi,Salmo salar

2019

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The present study aimed to evaluate the quality of fresh sushi in Egypt. Fifty samples of sushi (Salmo salar) were collected from restaurants in Alexandria, Egypt. Paraffin, semi-thin and ultra-thin sections were used for parasitological analysis by light and transmission electron microscopy. Bacteria were isolated by the dilution plate and direct plate methods and identified by a Vitek system. Twenty (40%) of the total examined samples showed microsporidia and helminth metacercariae infections. Histochemical stains showed distinct pinkish-red pyriform microspores embedded in muscular tissue stained with Gram, periodic acid-Schiff (PAS), and Ziehl–Neelsen (ZN) stains. Semi-thin sections showed double membrane xenoma-inducing granulomas containing spores at different developmental stages. Empty sporophorous vesicles and free spores were observed in the electron microscopic images. A bacteriological assay showed forty samples (80%) contaminated with human pathogenic bacteria with the average total bacterial counts ranging from 32 to 526 CFU/g. Four species of human pathogenic bacteria were identified in the examined samples, namely Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, and Serratia plymuthica in 40, 38, 11, and 6 samples, respectively. These constitute the first record of fresh sushi product in Egypt and indicate the potential pathogenicity associated with raw seafood products.

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Geographical Distribution and Epidemiology

Cited by 8 publications

References 2 publications

Anisakis simplex: from Obscure Infectious Worm to Inducer of Immune Hypersensitivity

Anisakis simplex: from Obscure Infectious Worm to Inducer of Immune Hypersensitivity

Implementation of a HACCP management plan in a marinated fish processing unit

Evaluation and Microanalysis of Parasitic and Bacterial Agents of Egyptian Fresh Sushi,Salmo salar

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