Anisakidosis is a fish-borne zoonosis caused by parasitic nematodes of the family Anisakidae, of which the species belonging to Anisakis simplex complex are the most representative. It is considered an emerging disease in Spain. The objective of this study is to analyse the presence of larvae in fish frequently consumed in Spanish supermarkets, inferring the risk of infection. In total 1,786 specimens of 9 different fish species, from two geographical origins (Atlantic and Mediterranean), acquired fresh and not eviscerated were examined for anisakid nematodes. Analysis showed that 33.7% of the samples were parasitized by Anisakis larvae. The horse mackerel (Trachurus trachurus) presented the highest total prevalence (66.0%), followed by the silver hake (Merluccius bilinearis) (59.5%), the mackerel (Scomber scombrus) (58.4%), the blue whiting (Micromesistius poutassou) (53.9%) and the European hake (Merlucius merlucius) (45.0%). In general, the prevalence was higher in Atlantic than in Mediterranean fish. In all the species analysed, a higher presence of the parasite was detected in the viscera than in the flesh, although in the most parasitized species a noteworthy prevalence and abundance was observed in the flesh. In conclusion, risk factors, like fish species and origin, should be considered by consumers, in addition of following the recommendations established by Commission Regulation (EU) No1276/2011 and the Spanish Royal Decree 1420/2006.

European legislation directed at the catering industry concerning the prevention of anisakidosis proposes efficient measures to avoid human infestation, but this legislation does not directly address the consumer at the household level. Assessing the anisakidosis risk for consumers who buy fresh fish at supermarkets in Spain, 284 blue whiting, Micromesistius poutassou, specimens, originating from two fishing zones and seasons of capture, sold at five nationwide Spanish supermarket chains, were examined to identify the presence of anisakid species and analyze their prevalence and abundance in viscera and flesh. The potential influence of intrinsic (length and weight) and extrinsic (origin, season, and days after catch) factors was statistically analyzed. The only two species detected were Anisakis simplex complex and Hysterothylacium sp. Total anisakid prevalence was 55.6%, with A. simplex being more prevalent (53.9%) and abundant (3.9 helminths/fish), and also carrying the biggest risk for consumers. Origin (Atlantic and Mediterranean) and season (spring and autumn) were the most influential factors among those considered. Results suggest that specimens originating from the Atlantic, of greater weight and length, and caught in spring pose the highest transmission risk of anisakidosis. Moreover, the days passed between the catch and consumption should be considered as a risk factor. Thus, in addition to the recommendation of freezing fish at -20°C for at least 24 h (in case the fish is consumed raw or poorly cooked), new and easy-to-follow recommendations are being proposed to avoid anisakidosis at home, which emphasize the importance of the information provided on fish crate labels.

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Nematode parasite species belonging to the Anisakis simplex complex are the most important cause of human anisakiasis through the consumption of (mainly) undercooked, previously not frozen, or conveniently treated fish. In Spain, the consumption of hake has been recognized as an important source of this parasitosis. With the aim of shedding light on the risk factors that can influence the potential risk of human anisakiasis in Spain through the consumption of fresh hake sold by nationwide supermarket chains, a total of 536 small hake specimens belonging to the species Merluccius bilinearis caught off the Northeast American coasts and Merluccius merluccius caught in the Northeast Atlantic and Mediterranean waters was analysed. Anisakids morphologically identified as Anisakis type I were found as the most prevalent and the most abundant species and were considered the main potential cause of human anisakiasis. Intrinsic and extrinsic factors concerning the hake, such as its origin and season of capture, its size, as well as the days passed between its capture and consumption, should be taken into account to avoid this human parasitosis. It is essential that consumers have access to fish label information which should include, as regulated by the European Commission, traceability data.

The European pilchard is one of the most frequently consumed fish species in Mediterranean countries, especially in Italy and Spain, and has been reported as the cause of at least eight human anisakidosis cases in Spain. With the aim to shed light on the potential human parasitosis risk posed by nematode larvae belonging to families Anisakidae or Raphidascarididae, a total of 350 sardines captured in the Atlantic Ocean (175 specimens) and the Mediterranean Sea (175 specimens), acquired in various Spanish nationwide supermarket chains, were helminthologically analyzed. The statistical analysis of some helminth parameters revealed a higher presence of nematodes belonging to the genus Hysterothylacium (prevalence 24.29%; mean abundance of 2.36), usually considered non-parasitic for humans (only three cases reported worldwide), when compared to nematodes of the genus Anisakis (5.71%; 0.16). The human anisakidosis risk after the consumption of raw or undercooked sardines and the role of Hysterothylacium, the most frequent nematode, is discussed, providing information to consumers. To avoid human infection by anisakid larval nematodes, the established preventive measures are confirmed and new ones are proposed, such as the consumption of sardines preferably caught in the Mediterranean and of small-sized specimens available, and the immediate evisceration after fishing.