Abstract
Sardina pilchardus and Engraulis encrasicolus are considered the principal target species for commercial fishing in Europe and are widely consumed as semipreserved products. Although they are considered shelf-stable products, if treatment is not correctly applied, their consumption may represent a public health risk in regard to anisakiasis and allergic reactions. Little is known about the prevalence of Anisakis spp. in ripened products. This study aimed to evaluate the presence of Anisakis spp. larvae in deboned, in-oil anchovy and sardine fillets marketed in the EU to assess the influence of processing techniques on the prevalence of larvae. Ninety semipreserved anchovy and sardine products deriving from the Mediterranean Sea or Atlantic Ocean were collected from different EU retailers and examined using chloropeptic digestion to evaluate the presence of larvae and identify them. Thirty nonviable Anisakid larvae-A. pegreffii (30%) and A. simplex (70%)-were found. The frequency of larvae was higher in anchovies (28.8%). The low frequency of parasites found proved that processing technologies can influence the presence of larvae in final products, but it is important that visual inspection is performed only by trained people. The sources of raw materials should be considered in the production flow chart.
Highlights
European pilchard (Sardine) Sardina pilchardus (Walbaum, 1792) and European anchovyEngraulis encrasicolus (Linnaeus, 1758) are small, valuable, pelagic species and are considered one of Animals 2020, 10, 1807; doi:10.3390/ani10101807 www.mdpi.com/journal/animalsAnimals 2020, 10, 1807 the principal target species for commercial fishing in Europe
According to The European Market Observatory for Fisheries and Aquaculture Products (EUMOFA), EU landings of anchovy decreased by 9% in 2016 and the average price for anchovies increased by 9%, moving from 1.55 to 1.68 Euro/kg, while in 2016, EU landings of sardine showed an increase of 17% over 2015, with the average sardine price at the European level declining by 13% compared to 2015, dropping from 0.94 to 0.82 Euro/kg [1]
All larvae were morphologically identified as Anisakis spp. and molecularly identified as A. pegreffii (30%) and A. simplex (70%) (Table 2) [33]
Summary
European pilchard (Sardine) Sardina pilchardus (Walbaum, 1792) and European anchovyEngraulis encrasicolus (Linnaeus, 1758) are small, valuable, pelagic species and are considered one of Animals 2020, 10, 1807; doi:10.3390/ani10101807 www.mdpi.com/journal/animalsAnimals 2020, 10, 1807 the principal target species for commercial fishing in Europe. An increase in demand and consumption of preserved or semipreserved fishery products was registered; in particular, Europe’s average annual consumption of canned sardines increased by 30% in recent years from 0.53 to 0.69 kg/capita [1], and consumption of processed anchovies rose over the past few years (+2–3% per year) [5] These kinds of products are considered to be intrinsically healthy and are convenient and tasty foods appreciated for their textures and characteristic odors and flavors [6,7]. Salted–ripened products are considered shelf-stable because of their low water activity levels, low moisture, high water-phase salt, and high salt contents Their consumption could represent a public health risk of anisakiasis, a zoonosis carried by Anisakid nematodes, if they do not undergo a process to ensure the killing of viable parasites.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
