Abstract
Two hundred and twenty Pacific herring (Clupea harengus pallasi) from Yaquina Bay, Oregon, were divided into five groups to test the effects of various methods of handling and processing (fresh, frozen, brined, cold smoked, and cold smoked-gibbed) on the occurrence and survival of Anisakis larvae in the flesh. Viscera and flesh were digested separately using a pepsin-HC1 technique, and counts were taken of Anisakis larvae. Parasite loads were statistically largest in the flesh of frozen, brined, and smoked fish. Smoked fish harbored the greatest proportions of larvae in the flesh. Human consumption of brined or cold smoked Pacific herring represents a potential public health hazard.
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
