Occupational disease due to Anisakis simplex in fish handlers

Abstract

Background: Anisakis is a marine nematode. Its larvae can be found encysted in several species, both in the abdominal cavity and in the adjacent musculature. The most commonly affected commercial species are hake, whiting, cod, and mackerel. The prevalence in fish varies according to the fishing area and the size of the host. Materials and methods: Until now only three species have been confirmed to be involved in human anisakiasis, the most common ones being A. simplex sensu stricto (s.s.) and A. pegreffii, and anecdotally, A. physeteris. Infestation in humans occurs when they eat raw or undercooked parasitized fish or cephalopods (pickled, cold-smoked, salted, semi-preserved, prepared in certain Asian styles like sushi or sashimi, ceviche). Results: The majority of anisakiasis cases have been described by Japanese authors. However, over the last few years there has been an increase in the number of cases reported in other countries including Italy and Spain. It is estimated that its incidence in the European Union is 0.32/100,000, and in the Basque Country (Spain), this parasite is responsible for 10% of anaphylaxis cases and 32% of urticaria cases in adults aged 40-60 years, around 300 cases/year. Anisakis-related disease in the work environment (occupational disease) is less common. Conclusions: We present three cases of the occupational disease in Spain due to a type I hypersensitivity to Anisakis simplex in individuals who handle fish (one fishmonger, one supermarket employee, and one chef).

Proteomic and Bioinformatic Investigations of Heat-Treated Anisakis simplex Third-Stage Larvae

“…These allergens may cause hypersensitivity reactions in sensitized humans in the form of urticaria, angioedema, asthma, rhinitis, conjunctivitis, gingivostomatitis, contact dermatitis, and even severe anaphylaxis [25,26]. Inhalation and contact allergy to A. simplex are mostly linked with occupational diseases of food industry employees, cooks, and restaurant workers [27][28][29][30]. Non-occupational airborne-induced anaphylaxis after exposure to Anisakis allergens has been also reported [31].…”

Proteome profiling of L3 and L4 Anisakis simplex development stages by TMT-based quantitative proteomics

“…Its paratenic hosts are sea fish or cephalopods 1,2 . Anisakis, particularly third-and fourth-stage larvae (L3 and L4) from cold-blooded fish and warm-blooded marine mammals respectively, can accidentally affects to humans and develop to L4 stage 3,4 . The entire development cycle of A. simplex depends on the temperature of the water 5 .…”

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

“…In Europe, Spain has reported the highest number of cases of anisakiasis in humans, and these continue to increase [2,22]. Anisakiasis is now considered to be an occupational disease in Spain, with the presentation of type I hypersensitivity -mainly to Anisakis spp.-in individuals who handle fish, such as fishmongers, supermarket employees or chefs [2,23,24]. The higher incidence in Spain can be chiefly attributed to the country's culinary traditions, with most infections deriving from the popular consumption of European anchovies (Engraulis encrasicolus) and European pilchard (Sardina pilchardus), marinated in vinegar [2,22].…”