Anisakid nematodes in beaked redfish (Sebastes mentella) from three fishing grounds in the North Atlantic, with special notes on distribution in the fish musculature

Klapper, Regina; Kühn, Thomas; Münster, Julian; Levsen, Arne; Haßler, Karl; Klimpel, Sven

doi:10.1016/j.vetpar.2014.11.017

Cited by 27 publications

(26 citation statements)

References 45 publications

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“…These nematodes are widely found in fish and cephalopods, with high mean prevalence and intensity rates in several commercial species . In recent decades, the incidence of human anisakidosis caused by the ingestion of the third larval stage (L3) of Anisakis species has been rising as a result of the increasing consumption of marine raw or almost‐raw fish .…”

Section: Introductionmentioning

confidence: 99%

“…14 These nematodes are widely found in fish and cephalopods, with high mean prevalence and intensity rates in several commercial species. [15][16][17][18] In recent decades, the incidence of human anisakidosis caused by the ingestion of the third larval stage (L3) of Anisakis species has been rising as a result of the increasing consumption of marine raw or almost-raw fish. 19 Human anisakidosis has, in fact, been observed more frequently in countries where undercooked fish is frequently consumed, such as in Japan, but also in Korea, Taiwan, Europe (Denmark, Norway, Germany, Holland, France, Italy, and Spain), North America (USA and Canada), and North Africa (Tunisia, Algeria and Libya).…”

Section: Introductionmentioning

confidence: 99%

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Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

et al. 2019

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BACKGROUND Anisakidosis is caused by the ingestion of raw or undercooked fish or cephalopods containing viable Anisakis larvae. Several natural extracts, oils, essential oils, and their compounds have been tested against Anisakis. In this study the effectiveness of Tunisian olive oil with different spices or plants (cardamom, cinnamon, ginger, laurel, and rosemary) was tested against Anisakis larvae type 1. RESULTS For the in vitro test, larvae were submerged separately in the oils mentioned above and observed to check viability. Cinnamon oil was the most effective against parasites with lethal time (LT) scores being LT50 = 1.5 days and LT100 = 3 days, followed by rosemary. Laurel, cardamom, and ginger oils were less effective. For the ex vivo experiment, cinnamon, and rosemary oils were tested in anchovy fillets, previously artificially parasitized. Cinnamon was the most effective against parasites (dead after 4 days) as compared to rosemary (7 days). CONCLUSION The use of cinnamon and rosemary‐flavored olive oil in the industrial marinating process can be considered as an efficient alternative to the freezing process required by European Regulation EC No 853/2004 to devitalize Anisakis. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

et al. 2019

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“…isolates (MH819238 to MH819246) from imported herring and mackerel fish with A. simplex isolates previously deposited in the GB, which were mostly from the North Atlantic Ocean fish specimens. Those GB isolates with the accession numbers (KM272434, KM272524, KM272467, and KM272463) were formerly isolated from beaked redfish ( Sebastes mentella ) from the North Sea in the North Atlantic Ocean (Klapper et al, ). Also, they exhibited a 99% identity with the GB isolate (AJ937670) from Atlantic herring caught from Skagerrak, which is a strait running connecting the North Sea and the Kattegat Sea area (Zhu et al, ).…”

Section: Resultsmentioning

confidence: 99%

Occurrence and molecular characterization of zoonotic Anisakis simplex sensu stricto and Anisakis pegreffii larvae in retail‐marketed fish

Arafa

Hassan

Mahrous

et al. 2019

Journal of Food Safety

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The study aimed at investigating the occurrence and molecular characterization of zoonotic Anisakis larvae in imported, retail‐marketed smoked herring (Clupea harengus) and frozen mackerel (Scomber scombrus) in Egypt. A total of 154 fishes (84 ready‐to‐eat smoked herring and 70 frozen mackerel) were collected. The prevalence of Anisakis larvae Type I in the whole specimen of smoked herring and frozen mackerel was 19.05 and 42.86% with mean intensities of 4.71 and 1.83. While the prevalence in muscles was 8.33 and 5.71% with mean intensities of 4.29 and 5, respectively. The sequencing of 11 larval PCR products from fish muscles revealed the presence of two zoonotic species; Anisakis simplex sensu stricto and Anisakis pegreffii. The recovered strains showed high identities to GenBank Anisakis isolates of fish from the North Sea, nearby waters and from China. More surveillance studies are recommended on those areas to ensure food safety and minimize public health risks. Practical Application Frozen fish imports by Egypt have been growing significantly since 2009 to cover the progressive elevation in fish consumption there. Anisakis is one of the commonly reported zoonotic parasites infecting humans through fish consumption. This study provides important information on the prevalence and molecular characteristics of zoonotic Anisakis species in edible muscles of imported, retail‐marketed frozen mackerel and ready‐to‐eat herring fish in Egypt. The study outlined some recommendations to reduce the public health risks from that biological hazard.

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“…This infection is often associated with acute gastrointestinal symptoms such as abdominal pain, diarrhea, nausea, vomiting and in some cases, with allergic reactions [2–4]. The family Anisakidae includes at least 24 genera, of which the more studied are Anisakis , Pseudoterranova and Contracaecum [5]; species of these genera appear to have similar life-cycles, and to share some antigens [4] although their host species vary [6–8]. So far, Anisakis simplex (sensu lato ), i.e.…”

Section: Introductionmentioning

confidence: 99%

Allergenic activity of Pseudoterranova decipiens (Nematoda: Anisakidae) in BALB/c mice

et al. 2017

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Background Anisakis simplex is the only fishery-product associated parasite causing clinical allergic responses in humans so far. However, other anisakids, due to the presence of shared or own allergens, could also lead to allergic reactions after sensitization. The aim of this study was to determine if Pseudoterranova decipiens belonging to the family Anisakidae has allergenic activity and is able to induce sensitization after oral administration in a murine (BALB/c mice) model.ResultsThe ingestion of A. pegreffii proteins by BALB/c mice, which had been previously sensitized by intraperitoneal inoculation with the corresponding live L3 larvae, triggers signs of allergy within 60 min, whereas P. decipiens did to a lesser extent. Beside symptoms, allergic reactions were furtherly supported by the presence of histamine in sera of sensitized mice. Specific IgG1 and IgE responses were detected in sera of all sensitized mice from week four. Specific IgG2a response was detected in sera from mice sensitized to P. decipiens. After polyclonal or specific activation with anti-CD3/anti-CD28 or antigens, respectively, splenocytes from mice infected i.p. with A. pegreffii or P. decipiens larvae showed significantly higher production of IL-10 than naïve mice. After stimulation with specific antigens, significantly higher IL-5 and IL-13 amounts were produced by specific antigen stimulated splenocytes than by the naïve cells; only P. decipiens proteins induced IFN-ɣ.ConclusionsThe overall results suggest that infection with P. decipiens can sensitize mice to react to subsequent oral challenge with anisakid proteins, as described for A. simplex (sensu stricto) and A. pegreffii infections. The results show that anisakid proteins induce a dominant Th2 response, although P. decipiens could also induce a mixed type 1/type 2 pattern.

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Anisakid nematodes in beaked redfish (Sebastes mentella) from three fishing grounds in the North Atlantic, with special notes on distribution in the fish musculature

Cited by 27 publications

References 45 publications

Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

Occurrence and molecular characterization of zoonotic Anisakis simplex sensu stricto and Anisakis pegreffii larvae in retail‐marketed fish

Allergenic activity of Pseudoterranova decipiens (Nematoda: Anisakidae) in BALB/c mice

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