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

Smaldone, Giorgio; Abollo, Elvira; Marrone, Raffaele; Bernardi, Cristian; Chirollo, Claudia; Anastasio, Aniello; Hierro, Santiago Pascual del

doi:10.1186/s12917-020-02286-7

Cited by 15 publications

(9 citation statements)

References 37 publications

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“…Therefore, the need to define threshold values to discriminate between marketable and non-marketable products has been pointed out by several authors, e.g. by means of scoring systems such as the fish parasite rating method ( Rodríguez et al, 2018 ; Smaldone et al, 2020 ) or by setting pre-defined thresholds for particular products such as anchovies (e.g. Guardone et al, 2016 , Guardone et al, 2017 ).…”

Section: Discussionmentioning

confidence: 99%

The artificial digestion method underestimates the viability of Anisakis simplex (s.l.) L3 present in processed fish products

Sánchez‐Alonso

Rodríguez

Tejada

et al. 2021

Food and Waterborne Parasitology

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This work studied the performance of the artificial digestion method in terms of recovery and viability of Anisakis simplex third-stage larvae (L3) when previous treatments given to the infected fish muscle may accidentally render viable larvae. For that: a) hake mince was spiked with 10 L3/75g mince, frozen at −10, −15, −20, and −30 °C and immediately thawed, or stored for 12 or 24 h, and subjected to pepsin digestion; b) the mince was spiked under the same conditions, frozen at the above temperatures and thawed immediately. After manual recovery, L3 were assessed for viability, used to spike again the minced fish and subjected to pepsin digestion; c) the mince was spiked with 10 L3 which were: i) living (i.e. chilled), ii) freeze-surviving (live L3 had been previously recovered after freezing at −10 °C), or iii) dead (frozen at −30 °C or − 80 °C), and then subjected to pepsin digestion. Results showed that the artificial digestion method kills a significant number of larvae that may have survived freezing and thus may underestimate the number of viable larvae in a given batch. The method may also underestimate the infection level of fish batches containing dead larvae. It is suggested to take these limitations into account when designing digestion protocols for specific applications, especially when there is a risk of insufficiently treated or cooked fish batches or ready-to-eat foods.

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Section: Discussionmentioning

confidence: 99%

The artificial digestion method underestimates the viability of Anisakis simplex (s.l.) L3 present in processed fish products

Sánchez‐Alonso

Rodríguez

Tejada

et al. 2021

Food and Waterborne Parasitology

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“…This work is still in his infancy and a database of infection numbers and parameters is needed for multiple fish species to ‘teach’ the artificial intelligence system. Other risk-based systems have also been developed aiming for a more targeted use of candling or of freezing the fish 43 . A first risk categorization scheme has been developed by Llarena-Reino et al 18 calling it the SADE (Site of infection, the Assurance of quality (pathological and commercial), Density of infection, and Epidemiological relevance of the fish species) scoring system.…”

Section: Discussionmentioning

confidence: 99%

Sensitivity of candling as routine method for the detection and recovery of ascaridoids in commercial fish fillets

Mercken

Damme

Šoba

et al. 2022

Sci Rep

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Ascaridoids are one of the main parasitic hazards in commercial fish. Candling is the current industrial screening method whereby visible ascaridoid larvae are detected on a light table and manually removed. The aim of this study was to assess the sensitivity (Se) and negative predictive value (NPV) of this method. To make targeted recommendations to the fish industry, the Se was calculated per fish part, larval genus, and fish species. All fish parts (n = 615) were first candled, and larvae were collected, followed by enzymatic digestion to recover the remaining larvae. A fish part was considered positive if at least one larva was detected using candling and/or enzymatic digestion, with both methods combined as reference standard. The overall Se of candling was 31% (95% CI 23–41%) and NPV was 87% (95% CI 85–90%). The Se increased with higher numbers of larvae/100 g infected muscle. A low NPV was found for the belly flaps, therefore we either advise the removal or proper freezing of this part. Lastly, the Se and larval recovery was the highest for the darker and larger Pseudoterranova spp. larvae. Due to the low overall efficacy of candling, further assessment of its cost–benefit and impact on consumers’ health risk should be conducted.

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“…A. simplex is a common nematode of fishes in this fishing area [ 2 ]. The general prevalence of A. simplex in fish, including fish of economic importance, in FAO 27 is high, up to 60% [ 2 , 69 ]. In fish from FAO area 27, there are also differences in the prevalence of Anisakis depending on the sub-area; for example, the prevalence of anisakids in herring and cod is higher in the southwest and lower in the southeast of the Baltic Sea [ 50 , 61 , 70 ].…”

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

Cited by 15 publications

References 37 publications

The artificial digestion method underestimates the viability of Anisakis simplex (s.l.) L3 present in processed fish products

The artificial digestion method underestimates the viability of Anisakis simplex (s.l.) L3 present in processed fish products

Sensitivity of candling as routine method for the detection and recovery of ascaridoids in commercial fish fillets

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

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