The Effect of Freezing on Encysted Anisakis Larvae

Gustafson, Paul V.

doi:10.2307/3274074

Cited by 37 publications

(26 citation statements)

References 3 publications

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“…Gustafon (1953) found that at -5 °C and -10 °C most of the encapsulated Anisakis larvae died in the first 24 h; the few remaining survived for as long as 12 days. are found in warm-blooded animals the larvae in the fish have a high tolerance and can withstand temperatures up to 45 °C.…”

Section: Anisakis Spmentioning

confidence: 96%

Larval nematodes in the herring (Clupea harengus) from British coastal waters and adjacent territories

Khalil

1969

J. Mar. Biol. Ass.

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Investigations on larval nematodes in herring revealed that Anisakis sp. larvae occurred in the body cavity of 34 % of 5646 juvenile and adult herring examined; and that the infection increased with increase in fish length (age) and varied with the locality, being greater in herring caught nearer to the British coasts. The effect of temperature and salt concentrations on the survival of the larvae and the public health hazards of the larvae were discussed.Fifteen per cent of 3320 juvenile herring examined were found infected with larvae of Contracaecum aduncum (Rudolphi, 1802) in the body cavity but this infection decreased with increase in fish length (age), probably due to the development of resistance with ageing. The infestation was compared with that of sprat.

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Section: Anisakis Spmentioning

confidence: 96%

Larval nematodes in the herring (Clupea harengus) from British coastal waters and adjacent territories

Khalil

1969

J. Mar. Biol. Ass.

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“…One of the first study about effects of freezing on A. simplex larvae was conducted in 1953 (Gustafson, 1953), before the first legislative requirement about freezing fish for public health reasons (Green Herring Law) was adopted in the Netherland. In this initial study freezing and storage at -5°C or -10°C, even for several days, did not kill all the larvae.…”

Section: Freezing Treatmentmentioning

confidence: 99%

Scientific Opinion on risk assessment of parasites in fishery products

2010

EFS2

220

118

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Human fishery product‐borne parasitic diseases are caused by cestodes, trematodes and nematodes and are caused by infection following ingestion of viable parasites, or as allergic (hypersensitivity) reactions against parasite antigens. For allergy, the only parasite in fishery products implicated is the nematode Anisakis simplex, and sensitisation occurs via infection by live larvae. Once sensitised, response to nematode allergens can be highly aggressive and generate severe disease. In a sensitised individual, infection can provoke a concurrent A. simplex allergic episode or can be elicited by exposure to allergen alone from killed parasite: the relative epidemiological impact for each is unknown. Allergy to A. simplex is relatively common in some regions in Spain but rarely reported in other parts of Europe. Prevention of sensitisation is most likely to be effective by control of A. simplex infection. There is more information on the resistance to physical and chemical treatments by A. simplex than for other fishery parasites, and the properties of other parasites are likely to be similar. Many traditional marinating and cold smoking methods are not sufficient to kill A. simplex and freezing or heat treatments remain the most effective processes guaranteeing killing. All wild caught seawater and freshwater fish are must be considered at risk of containing any viable parasites of human health concern if these products are to be eaten raw or almost raw. For wild‐catch fish, no sea fishing grounds can be considered free of A. simplex. For farmed Atlantic salmon reared in floating cages or onshore tanks and fed on compound feedstuffs however, the current risk of infection with anisakids is negligible. Apart from farmed Atlantic salmon, sufficient monitoring data are not available for any other farmed fish therefore it is not possible to identify which fish species do not present a health hazard with respect to the presence of parasites.

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“…Anisakiasis can occur after consumption of infected seafood that is served raw, undercooked, pickled, citrus juice‐marinated or smoked. To prevent anisakiasis, it is recommended to cook seafood well (above 60°C for at least 1 min at the core or to freeze it for at least 24 hours at −20°C or 15 hours at −35°C to kill the parasites ). In some studies, anisakid larvae in fish from Pacific regions were able to survive −20°C for longer periods (52 hours to 4 days); therefore, the FDA recommends freezing for 1 week at −20°C or blast freezing at −35°C for 15 hours .…”

Section: Introductionmentioning

confidence: 99%

Anisakis – immunology of a foodborne parasitosis

Nieuwenhuizen

2016

Parasite Immunology

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SummaryAnisakis species are marine nematodes which can cause zoonotic infection in humans if consumed in raw, pickled or undercooked fish and seafood. Infection with Anisakis is associated with abdominal pain, nausea and diarrhoea and can lead to massive infiltration of eosinophils and formation of granulomas in the gastrointestinal tract if the larvae are not removed. Re-infection leads to systemic allergic reactions such as urticarial or anaphylaxis in some individuals, making Anisakis an important source of hidden allergens in seafood. This review summarizes the immunopathology associated with Anisakis infection. Anisakiasis and gastroallergic reactions can be prevented by consuming only fish that has been frozen to −20°C to the core for at least 24 hours before preparation. Sensitization to

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The Effect of Freezing on Encysted Anisakis Larvae

Cited by 37 publications

References 3 publications

Larval nematodes in the herring (Clupea harengus) from British coastal waters and adjacent territories

Larval nematodes in the herring (Clupea harengus) from British coastal waters and adjacent territories

Scientific Opinion on risk assessment of parasites in fishery products

Anisakis – immunology of a foodborne parasitosis

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