Effect of Allyl Isothiocyanate against Anisakis Larvae during the Anchovy Marinating Process

Abstract

Allyl isothiocyanate (AITC), is a natural compound found in plants belonging to the family Cruciferae and has strong antimicrobial activity and a biocidal activity against plants parasites. Anisakidosis is a zoonotic disease caused by the ingestion of larval nematodes in raw, almost raw, and marinated and/or salted seafood dishes. The aim of this work was to evaluate the effect of AITC against Anisakis larvae and to study its potential use during the marinating process. The effects of AITC against Anisakis larvae were tested in three experiment: in vitro with three liquid media, in semisolid media with a homogenate of anchovy muscle, and in a simulation of two kinds of anchovy fillets marinating processes. For all tests, the concentrations of AITC were 0, 0.01, 0.05, and 0.1%. Significant activity of AITC against Anisakis larvae was observed in liquid media, whereas in the semisolid media, AITC was effective only at higher concentrations. In anchovy fillets, prior treatment in phosphate buffer solution (1.5% NaCl, pH 6.8) with 0.1% AITC and then marination under standard conditions resulted in a high level of larval inactivation. AITC is a good candidate for further investigation as a biocidal agent against Anisakis larvae during the industrial 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

“…This finding was in accordance with those of Vazirian et al, 37 which proved that the main compound of the cinnamon essential oil is (E)-cinnamaldehyde (Table 2). Two compounds were wileyonlinelibrary.com/jsfa Snoussi et al 38 Radaelli et al 39 Vazirian et al 37 Snoussi et al 40 Snoussi et al 40 Valero et al 41 Giarratana et al, 33 identified in the cardamom-flavored olive oil: 1,8-cineole (57.1%) and -terpinyl acetate (20.6%), with similar percentages to those reported in cardamom essential oil by Snoussi et al 38 ( Table 2). In the rosemary-flavored olive oil, the major compounds were 1,8-cineole (60.8%), -pinene (9.1%), camphor (7.9%), and camphene (6.8%).…”

“…All the encysted anchovy fillets were marinated in 100 mL of the typical industrial marinating solution (MS): 1:1 (vol/vol) of distilled water and vinegar (60 g L −1 acetic acid), 30 g L −1 NaCl and 10 g L −1 citric acid . Anchovy fillets were marinated for 24 h at 4 °C.…”

“…All the encysted anchovy fillets were marinated in 100 mL of the typical industrial marinating solution (MS): 1:1 (vol/vol) of distilled water and vinegar (60 g L −1 acetic acid), 30 g L −1 NaCl and 10 g L −1 citric acid. 33 Anchovy fillets were marinated for 24 h at 4 ∘ C. Then, fillets were submerged in 7.5 mL of each tested olive oil and maintained at 20 ± 1 ∘ C. After that, they were checked for larvae viability from the third day of the experiment. For each oil tested, five larvae were extracted from fillets every day and evaluated for viability according to methods described previously.…”

Evaluation of the antibacterial activity of bergamot essential oils on different Listeria monocytogenes strains

“…In this regard, essential oils (EOs), aromatic oily liquids obtained from plant materials, are well known for their preservative properties. These substances and their components are used in food, pharmaceutical and cosmetic industries, for their antibacterial, antifungal, antiviral, nematocidal, anti-carcinogenic and antioxidant properties (Frassinetti et al , 2011; Giarratana et al , 2014, 2015a, 2015b; Rota et al , 2008; Silva-Angulo et al , 2015). Bergamot essential oil (BEO), extracted from the peel of Citrus bergamia Risso , is characterized by several of these properties (Navarra et al , 2016; Pernice et al , 2009; Sicari et al , 2015; Trombetta et al , 2010).…”

Risk-based scoring and genetic identification for anisakids in frozen fish products from Atlantic FAO areas

“…Our study confirms the presence of anisakid species with public health implications in lots of fishery products from different FAO areas. Although freezing condition and other treatments as salting and spicing assure no viable larvae in the fish products [40][41][42][43], the risk of allergens in the edible part of fish for hypersensitive individuals should be highlighted. EU legislation [44] recognizes that any parasitized fish under a visual inspection scheme should be unfit for human consumption.…”