The Herringworm Anisakis Spec. And Its Final Host

Thiel, P. H. Van

doi:10.1016/b978-0-08-011427-9.50156-6

Cited by 7 publications

(7 citation statements)

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“…The first probable case of anisakiasis was reported in 1876 in Greenland 4 . In the Netherlands, during the 1960 s, Van Thiel described anisakiasis as “worm-herring disease” 33 . Currently, thousands of cases are diagnosed every year, particularly in Japan (approximately 2,000 to 3,000 cases 4 34 ), Spain, the Netherlands, Germany 4 , Korea 35 and Italy 36 where eating raw or marinated fish is common.…”

Section: Qra Sectionmentioning

confidence: 99%

Assessing the risk of an emerging zoonosis of worldwide concern: anisakiasis

Bao

Pierce

Pascual

et al. 2017

Sci Rep

148

118

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Anisakiasis is an emerging zoonosis caused by the fish parasitic nematode Anisakis. Spain appears to have the highest reported incidence in Europe and marinated anchovies are recognised as the main food vehicle. Using data on fishery landings, fish infection rates and consumption habits of the Spanish population from questionnaires, we developed a quantitative risk assessment (QRA) model for the anchovy value chain. Spaniards were estimated to consume on average 0.66 Anisakis per untreated (non-frozen) raw or marinated anchovy meal. A dose-response relationship was generated and the probability of anisakiasis was calculated to be 9.56 × 10−5 per meal, and the number of annual anisakiasis cases requiring medical attention was predicted between 7,700 and 8,320. Monte Carlo simulations estimated post-mortem migration of Anisakis from viscera to flesh increases the disease burden by >1000% whilst an education campaign to freeze anchovy before consumption may reduce cases by 80%. However, most of the questionnaire respondents who ate untreated meals knew how to prevent Anisakis infection. The QRA suggests that previously reported figures of 500 anisakiasis per year in Europe is a considerable underestimate. The QRA tool can be used by policy makers and informs industry, health professionals and consumers about this underdiagnosed zoonosis.

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Section: Qra Sectionmentioning

confidence: 99%

Assessing the risk of an emerging zoonosis of worldwide concern: anisakiasis

Bao

Pierce

Pascual

et al. 2017

Sci Rep

148

118

View full text Add to dashboard Cite

show abstract

“…Although the first case of anisakid infection was described by Leuckart in Groenland in 1876, the disease was more widely described in the 1950s and 1960s when epidemics of anisakiasis occurred in the Netherlands following ingestion of "green" (i.e. lightly salted) herring (154 proven cases between 1955 and1968;(Van Thiel, 19601962. Of the approximately 20,000 cases of anisakiasis reported to date worldwide, over 90% are from Japan (where approximately 2,000 cases are diagnosed annually), with most of the rest from Spain, the Netherlands and Germany (Audicana et al, 2002;Bouree et al, 1995).…”

Section: Anisakiasis In Humansmentioning

confidence: 99%

Scientific Opinion on risk assessment of parasites in fishery products

2010

EFS2

216

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Human fishery product‐borne parasitic diseases are caused by cestodes, trematodes and nematodes and are caused by infection following ingestion of viable parasites, or as allergic (hypersensitivity) reactions against parasite antigens. For allergy, the only parasite in fishery products implicated is the nematode Anisakis simplex, and sensitisation occurs via infection by live larvae. Once sensitised, response to nematode allergens can be highly aggressive and generate severe disease. In a sensitised individual, infection can provoke a concurrent A. simplex allergic episode or can be elicited by exposure to allergen alone from killed parasite: the relative epidemiological impact for each is unknown. Allergy to A. simplex is relatively common in some regions in Spain but rarely reported in other parts of Europe. Prevention of sensitisation is most likely to be effective by control of A. simplex infection. There is more information on the resistance to physical and chemical treatments by A. simplex than for other fishery parasites, and the properties of other parasites are likely to be similar. Many traditional marinating and cold smoking methods are not sufficient to kill A. simplex and freezing or heat treatments remain the most effective processes guaranteeing killing. All wild caught seawater and freshwater fish are must be considered at risk of containing any viable parasites of human health concern if these products are to be eaten raw or almost raw. For wild‐catch fish, no sea fishing grounds can be considered free of A. simplex. For farmed Atlantic salmon reared in floating cages or onshore tanks and fed on compound feedstuffs however, the current risk of infection with anisakids is negligible. Apart from farmed Atlantic salmon, sufficient monitoring data are not available for any other farmed fish therefore it is not possible to identify which fish species do not present a health hazard with respect to the presence of parasites.

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“…The first human case of anisakidosis was reported in Holland in 1955 (Van Thiel, 1960). Japan is undoubtedly the most affected country (Ishikura et al, 1993;Kim et al, 2013), but human cases are also reported in Italy, Spain, United States and China (Fumarola et al, 2009;Kojima et al, 2013;Qin et al, 2013;Ramanan et al, 2013;Valle et al, 2012).…”

Section: Introductionmentioning

confidence: 96%