Effectiveness of Gutting Blue Whiting (Micromesistius poutassou, Risso, 1827), in Spanish Supermarkets as an Anisakidosis Safety Measure

Abstract

Anisakidosis is a parasitic zoonotic disease which can cause gastroallergic reactions in humans. In 2010, the European Food Safety Agency estimated that approximately 20,000 cases of anisakiasis had been reported across the world, with Spain having the highest number of infections in Europe. The blue whiting (Micromesistius poutassou, Risso, 1827) is one of the most widely fished species worldwide and represents around 25% of the white fish eaten in Spain. The Spanish Food Safety Authority requires obligatory evisceration of certain fish species before commercialization, but not for blue whiting. Nevertheless, some supermarkets carry this out themselves to prevent human infections and negative customer reactions deriving from the presence of ascaridoid larvae. To assess the effectiveness of eviscerations at supermarkets, a total of 320 blue whiting specimens were examined. The risk of larval migration from the visceral cavity to the musculature in gutted and ungutted fish was also assessed. Our results showed a total prevalence (25%) of ascaridoids in fish gutted at the supermarket, and a direct relationship was found between the presence of larvae in the muscle and time until evisceration. In ungutted fish, the standard length and weight were higher for infected than for non-infected fish. Also, massive infections had a higher prevalence in these larger specimens, in which the viability of larvae was also high. Larval viability was not found to be affected by a 24-h refrigeration period. Anisakis was the most prevalent genus identified in the fish examined. The results indicate that gutting at the supermarket is not an effective method for the total removal of ascaridoid larvae and that additional safety measures are advisable.

Zoonotic diseases of fish and their prevention and control

“…If there are parasites in fish, the following options can do for parasite removal and fish testing: complete cooking and informing fish sellers to check the remaining fish (Seafood Health Facts (SHF) 2020 ). One of the most effective means of reducing risk is by freezing or heat-inactivation (Ahuir-Baraja et al 2021 ). Consequently, some necessary strategies must be considered for control, prevention, and monitoring of zoonotic pathogens, as shown in Figure 2 .…”

Modulation of the rat intestinal microbiota in the course of Anisakis pegreffii infection

“…In 2010, the European Food Safety Authority (EFSA) estimated that there were around 20,000 reported cases of Anisakiasis worldwide. In Japan alone, the average annual incidence of Anisakiasis in 2018–2019 was 19,737, based on insurance claims records ( 8 , 9 ). Anisakiasis is widely prevalent in seas around the globe, have been identified by the FAO (Food and Agriculture Organization of the United Nations) as one of the 10 most important parasites affecting humans and fish ( 10 ).…”

Introduction to the Special Issue: Microbiological Safety and Quality of Foods

“…As mentioned above, apart from microbiological risk, pluricellular parasites (e.g., nematodes) also represent an important public health issue that affect food quality and safety. Ahuir-Baraja et al [ 12 ] have evaluated the effectiveness of gutting Blue Whiting in Spanish supermarkets as an Anisakidosis safety measure. The results show that the prevalence of ascaridoid larvae infection found in ungutted blue whiting was considerably high.…”