The artificial digestion method underestimates the viability of Anisakis simplex (s.l.) L3 present in processed fish products
| Autor: | Miguel González-Muñoz, Mercedes Careche, Alfonso Navas, Santiago Rodríguez, Isabel Sánchez-Alonso, Margarita Tejada |
|---|---|
| Přispěvatelé: | European Commission, Ministerio de Economía y Competitividad (España) |
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Epidemiology Chemistry 030231 tropical medicine Anisakis simplex Anisakis larvae Pepsin digestion Infectious and parasitic diseases RC109-216 030108 mycology & parasitology Fish products Artificial digestion 03 medical and health sciences 0302 clinical medicine Digestion (alchemy) Hake Viability Freeze-surviving larvae Fish muscle Artificial digestion method Fish Parasitology Food science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname Food and Waterborne Parasitology, Vol 23, Iss, Pp e00121-(2021) Digital.CSIC: Repositorio Institucional del CSIC Consejo Superior de Investigaciones Científicas (CSIC) |
| Popis: | This work studied the performance of the artificial digestion method in terms of recovery andviability ofAnisakis simplexthird-stage larvae (L3) when previous treatments given to the in-fectedfish muscle may accidentally render viable larvae. For that: a) hake mince was spikedwith 10 L3/75g mince, frozen at−10,−15,−20, and−30 °C and immediately thawed, orstored for 12 or 24 h, and subjected to pepsin digestion; b) the mince was spiked under thesame conditions, frozen at the above temperatures and thawed immediately. After manual re-covery, L3 were assessed for viability, used to spike again the mincedfish and subjected topepsin digestion; c) the mince was spiked with 10 L3 which were: i) living (i.e. chilled), ii)freeze-surviving (live L3 had been previously recovered after freezing at−10 °C), or iii) dead(frozen at−30 °C or−80 °C), and then subjected to pepsin digestion. Results showed thatthe artificial digestion method kills a significant number of larvae that may have survivedfreezing and thus may underestimate the number of viable larvae in a given batch. The methodmay also underestimate the infection level offish batches containing dead larvae. It is sug-gested to take these limitations into account when designing digestion protocols for specificapplications, especially when there is a risk of insufficiently treated or cookedfish batches orready-to-eat foods. This work has beenfinanced by the European Union's Seventh Framework Programme for Research, Technological Develop-ment and Demonstration under Grant Agreement 312068, EU PARASITE and Spanish ANIRISK (AGL2015-68248-C2-1-R) MINECO/FEDER. |
| Databáze: | OpenAIRE |
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