Abstract
Anisakiasis is fish-borne zoonoses caused by nematodes of the genus Anisakis, contracted by the ingestion of live L3 infective larvae through consumption of raw, undercooked or thermally unprocessed seafood products, such as carpaccio, and white marinated and dry-salted anchovies. In order to maintain the organoleptic properties of the product, the freezing of fish prior to processing is often ignored, especially in households, and traditional processing methods are not sufficient to kill Anisakis larvae. In this study, we investigated the survival and resistance of Anisakis spp. larvae in different processing solutions including varying salt and sugar content, lemon juice, acetic acid, alcohol, wine, and apple vinegar. We also performed a viability test of larvae during processing in anchovy fillets. When exposed directly to different NaCl concentrations, larvae were killed after approximately three days in the strongest (35%) and 10 days in the weakest solution (5%). In lemon juice and lemon juice with added acetic acid, the survival of larvae was around 5 days. In intact alcohol vinegar, larvae were killed under less than 48 h, while in the solution with water their resistance was prolonged to almost 40 days. In fillets, larvae showed increased resistance during carpaccio and white wine vinegar marinades and only dry salting was effective in destroying Anisakis spp. larvae.
Highlights
Anisakiasis is a fish-borne zoonoses caused by nematode parasites of the genus Anisakis
Stronger NaCl solution resulting in higher osmotic stress resulted in shorter larval survival in comparison to osmotic stress induced by sugar solution, which showed poor larvicidal capabilities (Figure 2)
The effect of brine was three times stronger, and after direct exposure 50% of Anisakis spp. larvae were dead after 2.5 days at a similar concentration
Summary
Anisakiasis is a fish-borne zoonoses caused by nematode parasites of the genus Anisakis. The inactivation of Anisakis spp. larvae by chemical treatments was observed in several studies and larvae showed high sensitivity to salt content, different brines and marinade baths under certain conditions [1,25,26,27], the effect of all active ingredients of the marinade such as brines, different types of vinegars, lemon juices, wines, soy sauces, or the effect of different spices and plant extracts on their viability was not investigated. NaCl/100 mL water; (ii) 10 g sugar/100 mL water; (iii) fresh lemon juice; (iv) lemon juice with addition of 5, 10, and 15% acetic acid (vol/vol); (v) alcohol, wine, and apple vinegar; and (vi) alcohol, wine and apple vinegar solutions prepared with water in ratio 1:1 These brines and solutions are used in the production of carpaccio-like products, white marinated anchovies, and dry-salted anchovies, we performed the viability test of larvae during these three non-thermal processes in anchovy fillets
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