Prevalence of Bacteria and Absence of Anisakid Parasites in Raw and Prepared Fish and Seafood Dishes in Spanish Restaurants

Sospedra, Isabel; Rubert, Josep; Castillo, José Miguel Soriano del; Mañes, Jordi; Fuentes, Màrius V.

doi:10.4315/0362-028x.jfp-14-362

Cited by 5 publications

(6 citation statements)

References 23 publications

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“…The presence of very low positivity found for marinated products (only one larva in the 25 marinated products) analysed may be explained by the fact that this kind of products are usually filleted as fresh, hampering the parasitic migration from the viscera to the muscle. The very low contamination of industrially marinated anchovies sampled in this study agrees with the results of Sospedra et al, (2015) who analysed the same products from Spanish restaurants, while it is well known that domestically prepared marinated anchovies are one of the products most at risk for human anisakiasis (Bao et al, 2017;Mattiucci et al, 2013).…”

Section: Comparison Between Product Categories: Influence Of the Procsupporting

confidence: 90%

“…In some cases, fish are beheaded and gutted immediately at the beginning of the process (Granata et al, 2012). The curing process takes several months and the final product is characterized by firm consistency, reddish colour, juicy texture and characteristic odour and flavour (Felix et al, 2016;Granata et al, 2012;Sospedra et al, 2015). Salted-ripened anchovies may be packed in brine or preserved in oil.…”

Section: Introductionmentioning

confidence: 99%

“…Taking into account the increasing request of ready to eat seafood products from the EU (EUMOFA, 2017), the high prices of semi-preserved anchovies and the scarcity of data on on the presence of anisakid parasites associated toin these kind of preparations (Fraulo et al, 2014;Sospedra et al, 2015), the aim of this study was to assess the presence occurrence of visible anisakid larvae in different commercial categories of products sold in Italian supermarkets. The most appreciated types of semi-preserves on the national market, such as salted-ripened, in oil and marinated anchovies, were collected and analyzed.…”

Section: Introductionmentioning

confidence: 99%

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Anisakis spp. larvae in different kinds of ready to eat products made of anchovies ( Engraulis encrasicolus ) sold in Italian supermarkets

Guardone

Nucera

Lodola

et al. 2018

International Journal of Food Microbiology

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In this study the occurrence of visible anisakid larvae in semi-preserved anchovy products sold on the Italian market was investigated. Totally, 107 ready to eat products (33 salted-ripened, 49 in oil and 25 marinated) were sampled. Each sample was digested, then the digested material was observed under natural and UV light. Parasites were counted, collected and microscopically identified to genus level. A representative subset was molecularly identified using the cox2 gene. At least one visible Anisakis sp. larva was found in 54.2% of the total 107 products analysed and totally 1283 dead larvae were collected. Anisakis sp. larvae were found in all the 33 salted products and 1139 (88.8%) larvae were collected, with a range of 1-105 parasites per product. Larval density per gram was 0.13. Anisakis sp. larvae were found in 49.0% of the products in oil and 143 (11.1%) larvae were isolated, with a range of 0-28 and a density of 0.03. Only 1 larva was found in the 25 marinated products (4.0%, density 0.00). A highly significant difference between all the product categories in respect of number of larvae per product, frequency of products contaminated by at least one larva and larval density per gram was found. Within the subset of larvae molecularly analysed (n=122), 92 (75.4%) were identified as A. pegreffii and 30 (24.6%) as A. simplex. This study showed that semi-preserved anchovy products heavily contaminated with Anisakis spp. larvae reach the market. Beyond the negligible risk for anisakidosis, the presence of dead visible parasites may cause immediate rejection in consumers. In addition, the potential risk related to allergic reactions in sensitized individuals needs to be further assessed. In order to avoid commercialization of obviously contaminated products, fresh anchovies' batches intended for the production of such products should be accurately selected by the processing industry applying inspection methods.

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Section: Comparison Between Product Categories: Influence Of the Procsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Anisakis spp. larvae in different kinds of ready to eat products made of anchovies ( Engraulis encrasicolus ) sold in Italian supermarkets

Guardone

Nucera

Lodola

et al. 2018

International Journal of Food Microbiology

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“…Therefore, preventive freezing of such products is compulsory by law in order to reduce the parasite hazard [ 36 ]. The industrial production of salted or marinated anchovies generally assures devitalisation of the larvae [ 4 , 97 ], and only dead larvae were found in two recent studies on industrially [ 52 ] or professionally [ 112 ] marinated anchovies.…”

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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“…At the same time, an increase in demand and consumption of preserved or semipreserved fishery products was also registered; in particular, Europe’s average annual consumption of canned sardines increased by 30% in recent years from 0.53 to 0.69 kg/capita [ 1 ], and consumption of processed anchovies rose over the past few years (+2–3% per year) [ 5 ]. These kinds of products are considered to be intrinsically healthy and are convenient and tasty foods appreciated for their textures and characteristic odors and flavors [ 6 , 7 ]. Salted–ripened products are considered shelf-stable because of their low water activity levels, low moisture, high water-phase salt, and high salt contents.…”

Section: Introductionmentioning

confidence: 99%

Anisakis spp. Larvae in Deboned, in-Oil Fillets Made of Anchovies (Engraulis encrasicolus) and Sardines (Sardina pilchardus) Sold in EU Retailers

Smaldone

Ambrosio

Marrone

et al. 2020

Animals

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Sardina pilchardus and Engraulis encrasicolus are considered the principal target species for commercial fishing in Europe and are widely consumed as semipreserved products. Although they are considered shelf-stable products, if treatment is not correctly applied, their consumption may represent a public health risk in regard to anisakiasis and allergic reactions. Little is known about the prevalence of Anisakis spp. in ripened products. This study aimed to evaluate the presence of Anisakis spp. larvae in deboned, in-oil anchovy and sardine fillets marketed in the EU to assess the influence of processing techniques on the prevalence of larvae. Ninety semipreserved anchovy and sardine products deriving from the Mediterranean Sea or Atlantic Ocean were collected from different EU retailers and examined using chloropeptic digestion to evaluate the presence of larvae and identify them. Thirty nonviable Anisakid larvae—A. pegreffii (30%) and A. simplex (70%)—were found. The frequency of larvae was higher in anchovies (28.8%). The low frequency of parasites found proved that processing technologies can influence the presence of larvae in final products, but it is important that visual inspection is performed only by trained people. The sources of raw materials should be considered in the production flow chart.

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Prevalence of Bacteria and Absence of Anisakid Parasites in Raw and Prepared Fish and Seafood Dishes in Spanish Restaurants

Cited by 5 publications

References 23 publications

Anisakis spp. larvae in different kinds of ready to eat products made of anchovies ( Engraulis encrasicolus ) sold in Italian supermarkets

Anisakis spp. larvae in different kinds of ready to eat products made of anchovies ( Engraulis encrasicolus ) sold in Italian supermarkets

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

Anisakis spp. Larvae in Deboned, in-Oil Fillets Made of Anchovies (Engraulis encrasicolus) and Sardines (Sardina pilchardus) Sold in EU Retailers

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