A man with unsuspected marine eosinophilic gastritis

Carrascosa, Miguel F; Monés, J; Salcines-Caviedes, José R.; Román, Javier Gómez

doi:10.1016/s1473-3099(14)70892-8

Cited by 14 publications

(11 citation statements)

References 127 publications

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“…First, due to the non-specific symptoms of the disease and lack of clinical investigation4, second confounding with other gastrointestinal conditions41011 and third it may remain undiagnosed if ingestion of raw or undercooked fish is not considered during anamnesis48. Although symptomatic anisakiasis has been reported, asymptomatic intestinal anisakiasis5 or symptomless clinical presentation9 have also been observed. Toro et al 11.…”

Section: Discussionmentioning

confidence: 99%

“…In Spain, European anchovy is traditionally consumed marinated as “anchovies in vinegar” and is the main fish specialty implicated as the cause of human anisakiasis6918404142. The hazard associated with this source of infection is the zoonotic nematode Anisakis spp.…”

Section: Qra Sectionmentioning

confidence: 99%

“…The severity of anisakiasis varies from mild to severe and can have gastric, intestinal, ectopic and allergic forms4678. The disease is thought to be frequently misdiagnosed and underdiagnosed since symptoms of anisakiasis are usually not specific491011, with rare outbreaks12 and person to person transmission non-feasible.…”

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confidence: 99%

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Assessing the risk of an emerging zoonosis of worldwide concern: anisakiasis

Bao

Pierce

Pascual

et al. 2017

Sci Rep

148

118

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Anisakiasis is an emerging zoonosis caused by the fish parasitic nematode Anisakis. Spain appears to have the highest reported incidence in Europe and marinated anchovies are recognised as the main food vehicle. Using data on fishery landings, fish infection rates and consumption habits of the Spanish population from questionnaires, we developed a quantitative risk assessment (QRA) model for the anchovy value chain. Spaniards were estimated to consume on average 0.66 Anisakis per untreated (non-frozen) raw or marinated anchovy meal. A dose-response relationship was generated and the probability of anisakiasis was calculated to be 9.56 × 10−5 per meal, and the number of annual anisakiasis cases requiring medical attention was predicted between 7,700 and 8,320. Monte Carlo simulations estimated post-mortem migration of Anisakis from viscera to flesh increases the disease burden by >1000% whilst an education campaign to freeze anchovy before consumption may reduce cases by 80%. However, most of the questionnaire respondents who ate untreated meals knew how to prevent Anisakis infection. The QRA suggests that previously reported figures of 500 anisakiasis per year in Europe is a considerable underestimate. The QRA tool can be used by policy makers and informs industry, health professionals and consumers about this underdiagnosed zoonosis.

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Section: Discussionmentioning

confidence: 99%

Section: Qra Sectionmentioning

confidence: 99%

See 1 more Smart Citation

Assessing the risk of an emerging zoonosis of worldwide concern: anisakiasis

Bao

Pierce

Pascual

et al. 2017

Sci Rep

148

118

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“…There have been many reports of cases of anisakiasis in Asia and Europe, especially in Japan, which has popularised cuisine made with raw or undercooked seafood such as sushi and sashimi [7][8][9][10]. In Thailand, which also has a high level of consumption of raw seafood, eating raw fish or squid with dipping sauce or cooked into spicy seafood salad is common.…”

Section: Introductionmentioning

confidence: 99%

Morphological and Molecular Characteristics of Anisakis typica Larvae in Two Species of Threadfin Bream, Nemipterus hexodon and N. japonicus, from the Gulf of Thailand

Tunya

Wongsawad

et al. 2020

Korean J Parasitol

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The third stage larvae (L3) of Anisakis typica were detected in 2 species of threadfin bream, Nemipterus hexodon and N. japonicus, from the Gulf of Thailand, and were morphologically and molecularly characterized. Total 100 threadfin breams, 50 Nemipterus hexodon and 50 N. japonicus, were examined with naked eyes after the opening of abdominal cavity with scissors. Almost all infected larvae remained alive and active even the fish were transported for 1-2 days. Anisakid larvae were exclusively distributed in the body cavity and rarely in the liver. The prevalence of A. typica L3 were 68.0% and 60.0% in N. hexodon and N. japonicus and their infection intensities were 3.5 and 4.2 per fish infected each. Morphological and morphometric analysis were performed by viewing specimens under both a light microscope and a scanning electron microscope. Interestingly, the protruded mucron of Anisakis typica under SEM showed a distinct cylindrical shape that differed from the cone shape of A. simplex. The protruded mucron could be used to identify A. typica L3 larvae in the future. A comparison of the ITS1-5.8S-ITS2 rDNA nucleotide sequences of these species revealed high blast scores with A. typica. Conclusively, it was confirmed that A. typica L3 are prevalent in threadfin breams from the Gulf of Thailand, and their morphological and molecular characters are something different from those of other anisakid larvae, including A. simplex and A. pegreffii.

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“…Despite widespread use of molecular techniques, in all known cases in Spain the causative agent of the disease has only been identified at the Anisakis genus level or as A. simplex (s.l.) [16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

First Molecular Diagnosis of Clinical Cases of Gastric Anisakiosis in Spain

Roca-Geronès

Alcover

Godínez-González

et al. 2020

Genes

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Anisakiosis is a fish-borne disease with gastrointestinal and/or allergic symptoms caused by the consumption of raw or undercooked fish parasitized with nematode larvae of the genus Anisakis. In Europe, Anisakis pegreffii has been detected as the causative agent, although the sibling species Anisakis simplex sensu stricto (s.s.) is also known to cause the disease in other parts of the world, and discrepancies exist regarding their respective pathogenic potential. In Spain a high number of cases has been recorded, with marinated anchovies being the main source of infection, although no specific diagnosis has been documented in humans. In this study, we analyzed three cases of anisakiosis in patients from Barcelona (Spain) who had consumed undercooked hake. All patients described epigastric pain and several larval nematodes were removed endoscopically from their stomachs. Larvae were morphologically characterized as third-stage larvae of Anisakis simplex sensu lato (s.l.) and molecularly identified as A. simplex (s.s.) by means of PCR RFLP of the ITS region of the rDNA and sequencing of the elongation factor1 alpha1 (EF1 α-1) nDNA gen. This study represents the first specific identification of Anisakis larvae in clinical cases of anisakiosis reported in Spain. Specific molecular diagnosis is of crucial importance for assessing the health risk of Anisakis sibling species. Hake consumption stands out as a risk factor for anisakiosis, since this fish species can be highly parasitized.

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A man with unsuspected marine eosinophilic gastritis

Cited by 14 publications

References 127 publications

Assessing the risk of an emerging zoonosis of worldwide concern: anisakiasis

Assessing the risk of an emerging zoonosis of worldwide concern: anisakiasis

Morphological and Molecular Characteristics of Anisakis typica Larvae in Two Species of Threadfin Bream, Nemipterus hexodon and N. japonicus, from the Gulf of Thailand

First Molecular Diagnosis of Clinical Cases of Gastric Anisakiosis in Spain

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