Inactivation of Anisakis pegreffii larvae in anchovies (Engraulis encrasicolus) by salting and quality assessment of finished product

Anastasio, Aniello; Smaldone, Giorgio; Cacace, Domenico; Marrone, Raffaele; Voi, A. Lo; Santoro, Mario; Cringoli, Giuseppe; Pozio, Edoardo

doi:10.1016/j.foodcont.2015.12.026

Cited by 28 publications

(28 citation statements)

References 30 publications

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“…In several fishery products, such as marinated anchovy, the freezing process used to destroy Anisakis larvae affects sensory characteristics . In this regard, several authors have demonstrated that Anisakis larvae are able to survive for a period up to several weeks, depending on the concentration of salt, acetic acid, and marinating times . For all these reasons, the fishing industry requires new research on alternative processes to avoid the freezing necessary to kill Anisakis larvae.…”

Section: Introductionmentioning

confidence: 99%

“…25 In this regard, several authors have demonstrated that Anisakis larvae are able to survive for a period up to several weeks, depending on the concentration of salt, acetic acid, and marinating times. 26,27 For all these reasons, the fishing industry requires new research on alternative processes to avoid the freezing necessary to kill Anisakis larvae. In this context, the aim of the present study was to evaluate the larvicidal activity of flavored olive oil with different spices or plants chosen because of their known anisakicidal action and their effectiveness in the anchovy marinating process: laurel, cinnamon, cardamom, rosemary, and ginger.…”

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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“…Allergic reaction to parasite antigens (hypersensitivity) is also reported for dead parasites . According to several studies, these nematodes are very resistant to the conditions of the traditional marinating methods . They can survive, in fact, for a period of from a few days up to several weeks, depending to the composition of marinating solutions (NaCl and acid concentration) and other stressors or inactivation techniques …”

Section: Introductionmentioning

confidence: 99%

“…The freezing process is able to destroy nematode larvae, but it affects the sensory characteristics of fishery products . Several alternative methods were studied in order to obtain an equivalent effect . Actually, it is well known that many natural products, containing active ingredients, are increasingly used in the treatment of anisakidosis …”

Section: Introductionmentioning

confidence: 99%

Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process

et al. 2018

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“…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.…”

Section: Safety and Quality Considerationsmentioning

confidence: 99%

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

et al. 2020

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Background: The presence of Anisakis larvae in fish represents a major public health concern. Effective risk management procedures should be applied to prevent heavily infected products from reaching the market. The aim of the study is to provide preliminary data on parasite exposure and risk classification in frozen fish products by applying a risk categorization scheme (site, abundance, density and epidemiology -SADE) and Fish Parasite Rating (FPR) method. Fish and cephalopods samples (N = 771) from 5 different FAO Atlantic areas were examined and categorized after an accurate visual inspection and a chloro-peptic digestion.Results: In 25 out of 33 fish species parasite larvae were found. 10897 anisakids larvae were collected and identified to genus level. Molva dypterygia, Conger conger, Zeus faber and Aphanopus carbo were shown to be the most highly infected species. SADE and FPR scores were 1 and poor, respectively, for the referred species, because of the disseminated Anisakis infection and commercial rejection. Conclusion: SADE/FPR method showed high specificity and accuracy. The information provided in this work could be used in early warning systems for the detection of parasites in fishery products and might help fishing industries in establishing management strategies for infected stocks in terms of cost saving decisions.

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Inactivation of Anisakis pegreffii larvae in anchovies (Engraulis encrasicolus) by salting and quality assessment of finished product

Cited by 28 publications

References 30 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

Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process

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

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