Abstract
Anisakidosis is a fish-borne zoonosis caused by parasitic nematodes of the family Anisakidae, of which the species belonging to Anisakis simplex complex are the most representative. It is considered an emerging disease in Spain. The objective of this study is to analyse the presence of larvae in fish frequently consumed in Spanish supermarkets, inferring the risk of infection. In total 1,786 specimens of 9 different fish species, from two geographical origins (Atlantic and Mediterranean), acquired fresh and not eviscerated were examined for anisakid nematodes. Analysis showed that 33.7% of the samples were parasitized by Anisakis larvae. The horse mackerel (Trachurus trachurus) presented the highest total prevalence (66.0%), followed by the silver hake (Merluccius bilinearis) (59.5%), the mackerel (Scomber scombrus) (58.4%), the blue whiting (Micromesistius poutassou) (53.9%) and the European hake (Merlucius merlucius) (45.0%). In general, the prevalence was higher in Atlantic than in Mediterranean fish. In all the species analysed, a higher presence of the parasite was detected in the viscera than in the flesh, although in the most parasitized species a noteworthy prevalence and abundance was observed in the flesh. In conclusion, risk factors, like fish species and origin, should be considered by consumers, in addition of following the recommendations established by Commission Regulation (EU) No1276/2011 and the Spanish Royal Decree 1420/2006.
Highlights
Anisakidosis is a fish-borne zoonosis caused by the ingestion of larval parasitic nematodes of the family Anisakidae, of which species from the Anisakis simplex complex are the most frequent
The present study provides epidemiological data on the presence of Anisakis type I and other anisakid L3 larvae in fish frequently consumed in Spain, in order to assess the risk of anisakidosis through fresh fish purchased in the Spanish supermarkets
The species included in the survey were the blue whiting (Micromesistius poutassou), the European hake (Merluccius merluccius), the silver hake (M. bilinearis), the red mullet (Mullus barbatus), the mackerel (Scomber scombrus), the chub mackerel (S. japonicus), the horse mackerel (Trachurus trachurus), the sardine (Sardina pilchardus) and the anchovy (Engraulis encrasicolus)
Summary
Anisakidosis is a fish-borne zoonosis caused by the ingestion of larval parasitic nematodes of the family Anisakidae, of which species from the Anisakis simplex complex are the most frequent. Humans, who are not suitable hosts for these parasites, acquire the infection accidentally by eating mainly raw, salted marinated or undercooked fish or cephalopods [1]. Apart from being the causal agent of a number of gastric, intestinal or ectopic form of pathology [2], Anisakis species are considered to be the only parasites in fishery products that are implicated in allergic reactions [3]. Anisakis spp. larvae can be found parasitizing a wide range of marine teleost species inhabiting the Atlantic and the Mediterranean, as well as the Pacific to the Antarctic area, affecting the fish product
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