Detection of Proteins from the Fish Parasite Anisakis simplex in Norwegian Farmed Salmon and Processed Fish Products

Fæste, Christiane Kruse; Plassen, C.; Løvberg, Kjersti E.; Moen, Anders; Egaas, Eliann

doi:10.1007/s12161-014-0003-8

Cited by 24 publications

(14 citation statements)

References 36 publications

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“…In the present study, as well as in the survey conducted by Fæste et al [ 47 ], A. simplex antigen was found in products from mackerel, herring, cod, and surimi sticks; however, contrary to results from Norway, we did not detect Anisakis in sardine or anchovy products. In the present survey, the detection of A. simplex proteins in mackerel, herring, cod, and hake products was not surprising, as Anisakis larvae have been found in the raw fish of these species, both in studies conducted in Poland and in many other European countries [ 48 , 49 , 50 , 51 ].…”

Section: Discussioncontrasting

confidence: 82%

“…Due to the lack of appropriate analytical methods, highly processed food products, such as canned seafood, fish salads, fish pastes, and surimi, have not been tested in Poland for A. simplex . Among other countries, only in Norway has a larger group of processed seafood products been tested, where 34 samples out of 130 tested positive for A. simplex antigens using colorimetric sandwich ELISA and mass spectrometry methods [ 47 ]. Thus, the percentage of positive food samples in Norway was similar to that in our results.…”

Section: Discussionmentioning

confidence: 99%

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Development and Application of Novel Chemiluminescence Immunoassays for Highly Sensitive Detection of Anisakis simplex Proteins in Thermally Processed Seafood

et al. 2020

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The third-stage larvae (L3) of Anisakis simplex are the most important source of hidden allergens in seafood products. However, there exist no commercial methods for detecting Anisakis proteins in food. Furthermore, only a few methods have been validated for the detection of A. simplex in thermally processed food. The aims of our study are (i) the development and validation of high-sensitivity chemiluminescent (CL) immunoassays for the detection of A. simplex proteins in processed seafood, (ii) and A. simplex antigen detection in common seafood products from Polish markets. We developed and validated CL sandwich ELISA (S-ELISA) and CL competitive ELISA (C-ELISA) methods for A. simplex proteins detection in food, with respective detection limits of 0.5 and 5 ng/mL. The usefulness of the assays for detecting A. simplex proteins in highly processed food was evaluated by examination of autoclaved canned fish spiked with A. simplex larvae (1–8 larvae/200 g). Commercial real-time PCR was unable to detect A. simplex in autoclaved samples at all levels of enrichment with Anisakis larvae. CL-S-ELISA was used to test various types of seafood products from Polish markets. Among all tested products (n = 259), 28% were positive. A. simplex antigens were found mostly (n = 39) in smoked fish products: mackerel, herring, cod, and hake. Other positive samples were found in marinated herrings, canned cod livers, canned mackerels, and surimi sticks. In tuna, Atlantic argentine, anchovy, sardine, sprat, and squid products, A. simplex antigens were not detected. This study provides novel effective tools for the detection of A. simplex proteins in processed food and highlights the potential allergic hazards for Anisakis-sensitized Polish consumers of seafood.

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Section: Discussioncontrasting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Development and Application of Novel Chemiluminescence Immunoassays for Highly Sensitive Detection of Anisakis simplex Proteins in Thermally Processed Seafood

et al. 2020

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“…Nevertheless, several studies that point out the allergic potential of Anisakis spp. in clinical reports and the presence of thermally stable allergens in processed fish products (Faeste et al, 2015;Audicana and Kennedy, 2008) encourage to increase the monitoring data on farmed fish of Mediterranean, in order to clarify the effects of different farming practices on the prevalence of Anisakidae nematodes and fulfil the EFSA Panel on Biological Hazards' requests (EFSA, 2010). In conclusion, we showed for the first time the presence of Anisakidae nematodes in farmed European sea bass.…”

Section: A C C E P T E Dmentioning

confidence: 54%

Presence of Anisakis pegreffii in farmed sea bass (Dicentrarchus labrax L.) commercialized in Southern Italy: A first report

Cammilleri

Costa

Graci

et al. 2018

Veterinary Parasitology

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We examined 151 European sea bass (Dicentrarchus labrax L.) samples from farms and fish markets of Sicily (Southern Italy) for Anisakidae larvae detection. All the samples were examined by visual inspection and modified chloro-peptic digestion. Two nematode larvae were found in the viscera of only one European sea bass sample from a farm located in Greece (FAO 37.3), giving a total prevalence of infestation of 0.7%. No other parasites were found after chloro-peptic digestion of the samples. The larvae were morphologically ascribed, at genus level, to morphotypes I and molecularly identified as Anisakis pegreffii. To the best if our knowledge, this is the first report on the presence of anisakid parasites in farmed European sea bass of Mediterranean Sea. Our findings suggest that the risk of exposure to Anisakidae nematodes in farmed European sea bass remains very low. However, further data on Mediterranean farms are needed to have a detailed risk analysis.

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“…Also, PCR and ELISA have been successfully applied for the detection of parasites in meat, [66][67][68][69][70][71] although with the same disadvantages as previously mentioned. For its part, liquid chromatography-mass spectrometry (LC-MS) has been shown to be a powerful tool for isolating proteins from Anisakis.…”

Section: Evaluation Of Contamination By Parasitesmentioning

confidence: 99%

Evaluation of biological contaminants in foods by hyperspectral imaging: A review

Mantilla

Jara

Yimer

2017

International Journal of Food Properties

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Responding to the ever-growing concern about safe foods and security, the food industries are forced to seek an emerging technology capable of detecting and quantifying contaminations, especially those of biological origin. Among the different emerging technologies, hyperspectral imaging is considered a good alternative as it can be easily applied at all steps of the food production process and is a non-destructive technique. This paper reviews targeted analytical applications of hyperspectral imaging in monitoring biological contaminants in food. First, traditional techniques for detection of biological contaminants in foods are presented, where disadvantages for practical applications are highlighted and explained in detail. Second, prominent applications of hyperspectral imaging from the last decade to food safety and quality assessment are reviewed, specifically focusing on both deteriorative and pathogenic microorganisms, microbial toxins, and parasites; whether acting individually or collectively in spoiling food products and/or represent a health risk to the consumers. Finally, relevant current and future challenges, advantages and disadvantages of hyperspectral imaging applications are briefly examined.

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Detection of Proteins from the Fish Parasite Anisakis simplex in Norwegian Farmed Salmon and Processed Fish Products

Cited by 24 publications

References 36 publications

Development and Application of Novel Chemiluminescence Immunoassays for Highly Sensitive Detection of Anisakis simplex Proteins in Thermally Processed Seafood

Development and Application of Novel Chemiluminescence Immunoassays for Highly Sensitive Detection of Anisakis simplex Proteins in Thermally Processed Seafood

Presence of Anisakis pegreffii in farmed sea bass (Dicentrarchus labrax L.) commercialized in Southern Italy: A first report

Evaluation of biological contaminants in foods by hyperspectral imaging: A review

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