Raw fish consumption in Portugal: Commonly consumed fish species and associated risk factors for anisakiosis

Golden, Olwen; Araújo, Ana Catarina; Caldeira, Andréia Juliana Rodrigues; Santos, María J.

doi:10.1016/j.foodcont.2022.109457

Cited by 8 publications

(4 citation statements)

References 72 publications

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“…Besides, our results showed a significant negative relationship between age and knowledge about anisakids in raw fish and shellfish, with age being a predictor of knowledge concerning raw seafood. It could be explained by the increase in the consumption of raw and semi-cooked seafood, such as sushi, ceviche, and sashimi in different European countries [36,37], mostly by young people. Previous studies have already shown different food preferences according to gender and age [38,39].…”

Section: Discussionmentioning

confidence: 99%

“…About preferences consumption, species with the highest risk of causing anisakiasis or anisakid allergies, are expected to be those with a medium-high frequency of consumption, a high prevalence of anisakids and consumed often raw, such as marinated in home-made preparations. According to the aforementioned research by Golden et al [20,36] in Portugal, the main risk group for anisakiasis is formed of consumers who prepare raw or slightly processed fish dishes at home. The species most commonly associated with anisakiasis in Europe are herring, hake, anchovy, and cod [44].…”

Section: Discussionmentioning

confidence: 99%

“…As already noted, [35] recent studies have shown the importance of identifying the sociological characteristics that help prevent specific diseases, together with biological and medical studies, to favor the development of awareness campaigns about the risks of consuming unsafe fish without adequate treatment. These types of studies are still very scarce and are currently only limited to the two studies presented above on the Iberian Peninsula [20,36]. Furthermore, we must not forget that the consumption of fish is part of a healthy and balanced diet, and it is important to avoid unjustified social alarm about the risks of fish consumption.…”

Section: Discussionmentioning

confidence: 99%

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Title: Detecting Gaps in Knowledge: The Case of the Anisakis

Garcia-Sanchez,

Masiá,

Garcia-Vazquez

et al. 2024

Preprint

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In the marine environment, fish parasites are present in most species of seafood. The most com-mon is Anisakis spp. a nematode that can parasitize human tissues causing anisakiasis and al-lergies, in some cases with a strong reaction such as anaphylactic shock in sensitive people. This happens when people ingest live or dead larvae present in the muscles or viscera of a wide range of seafood, fish and cephalopods. Consumer education has been positioned as one of the most ef-fective alternatives for its prevention. This study sought to identify the species that present the greatest risk of anisakiasis for consumers taking into account sex, age and their knowledge about this parasitosis. The objective was to offer recommendations for better consumer information to-wards the prevention of infections by worm larvae. The results revealed that the species most at risk were hake and cod and that young participants know more about the risks of anisakiasis from raw seafood. The gaps detected in the knowledge about the ability of thermal treatments to eliminate parasites, especially in allergic people, must be addressed for better prevention, sug-gesting campaigns adapted by sectors of the population.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Title: Detecting Gaps in Knowledge: The Case of the Anisakis

Garcia-Sanchez,

Masiá,

Garcia-Vazquez

et al. 2024

Preprint

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“…This involves screening new fish stock and maintaining proper hygiene in fish rearing facilities (MacKinnon, et al, 2023). Proper Cooking: To minimize the risk of zoonotic infections, it is essential to cook fish thoroughly before consumption (Golden, et al, 2023).…”

Section: Quarantine and Biosecurity Measuresmentioning

confidence: 99%

Comparative Study of the Parasitic Helminth Burden of Clarias gariepinus and Tilapia zilli In Fresh Water Reservoir (Zobe Dam) Dutsin-Ma, Katsina, Nigeria

Shinkafi,

Sulaiman Kauthar Muhammad,

Habiba Zakari

et al. 2023

USci

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The incidence of gastrointestinal helminth parasites was investigated in a research of Clarias gariepinus and Tilapia zilli from Zobe Dam, Dutsin-ma. The results showed a high prevalence of helminth parasites overall, with T. zilli recording 36% and C. gariepinus showing a rate of 68%. Cestodes, trematodes, and nematodes were the three types of parasites found in the fish's intestines. Notably, trematodes predominated in T. zilli (54.55%), whereas cestodes were more common in C. gariepinus (62.71%). Procamallanus leavionchus was the most notable nematode species found in C. gariepinus, followed by cestodes (Polyonchobothrium clarias) and trematodes (Diplostomum spathaceum). The nematodes, cestodes, and trematodes in T. zilli were represented by Cacullanus sp., Diphyllobothrium spp., and Hepsetidae fasciatus, respectively. Both species showed that males had more helminth parasites than females did. In C. gariepinus, statistical analysis showed no gender differences, however in T. zilli, a gender difference was seen at the P<0.05% level of significance. In addition, the study found a statistically significant correlation between fish length and body weight, and the frequency of helminth infections. These results highlight the significant load of helminth parasites in both Clarias gariepinus and Tilapia zilli, highlighting the need for efficient control techniques to reduce the negative effects of parasitic illnesses on fish production.

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