ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS

Abstract

Parasitic infections related to the consumption of raw or uncooked seafood products have always been a concern for the consumers and for seafood economy. Anisakiasis is a serious zoonotic disease related with a wide range of syndromes in humans caused by member of Anisakidae. In last decade, an increasing number of anisakiasis disease have been reported, and this has been connected to the increase of globalized eating habits, ready to eat practices, the trend to avoid excessive cooked foods for nutrient preservation, consumption of fresh seafood for health reasons. Raw or slightly cooked ready-to-eat seafood products such as marinated, salted and cold smoked fish products, sushi and sashimi are the tool for transmission of Anisakis spp. larvae to human gastrointestinal system. As well as the factors that have yielded to an increase of the Anisakiasis cases, public health issues, anisakiasis symptoms, and methods to kill the Anisakis spp. larvae such as freezing, cooking, salting, marinating, irradiation, high hydrostatic pressure and chemicals have been reviewed in this study. 

Keywords

• Food safety,Parasitic hazard,Anisakiasis incidence,Anisakis spp.

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