Survival of Anisakis species larvae of chub mackerel (Scomber japonicus) in different kinds of condiments
0
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Anisakiasis is a well-known zoonosis caused by ingestion of raw or thermally undercooked seafoodproduct contaminated with live Anisakis nematode third stage larvae (L3). Several traditional processingtechniques have been used to kill or remove the Anisakis larvae worldwide, but thermal processingor deep freezing are the most effective treatments to kill the Anisakis larvae. In this study, we investigatedthe survival of Anisakis larvae in several condiments (soy bean sauce, wasabi, vinegar, redpepper paste) commonly consumed when eating raw fish in Korea. We also examined several differentmedia (NaCl solution, absolute alcohol, soju) to investigate their larvicidal effect. When directly exposedto various condiments, the most effective larvicidal effect was observed in the mixture of wasabiand soy bean sauce. When exposed to different NaCl solutions, the larvicidal ability became moreeffective as the concentration increased, but did not show 100% killing effect. In soju, the L3 werekilled under less than 4 hr. We observed the larvicidal effects of several condiments in this study,but these results are thought to be carefully interpreted for actual use because all the condimentsin this study showed the effect in hours and in general, the L3 are exposed to these condimentsonly for seconds before ingested in real situation.
Abstract
Anisakiasis is a well-known zoonosis caused by ingestion of raw or thermally undercooked seafoodproduct contaminated with live Anisakis nematode third stage larvae (L3). Several traditional processingtechniques have been used to kill or remove the Anisakis larvae worldwide, but thermal processingor deep freezing are the most effective treatments to kill the Anisakis larvae. In this study, we investigatedthe survival of Anisakis larvae in several condiments (soy bean sauce, wasabi, vinegar, redpepper paste) commonly consumed when eating raw fish in Korea. We also examined several differentmedia (NaCl solution, absolute alcohol, soju) to investigate their larvicidal effect. When directly exposedto various condiments, the most effective larvicidal effect was observed in the mixture of wasabiand soy bean sauce. When exposed to different NaCl solutions, the larvicidal ability became moreeffective as the concentration increased, but did not show 100% killing effect. In soju, the L3 werekilled under less than 4 hr. We observed the larvicidal effects of several condiments in this study,but these results are thought to be carefully interpreted for actual use because all the condimentsin this study showed the effect in hours and in general, the L3 are exposed to these condimentsonly for seconds before ingested in real situation.
참고문헌 (11)
- Audicana, M.T., "Anisakis simplex:From obscure infectious worm to inducer of immune hypersensitivity", Clin. Microbiol. Rev., 21, pp.360~379 (2008)
- Arizono, N., "Anisakis simplex sensu stricto and Anisakis pegreffii: Biological characteristics and pathogenetic potential in human anisakiasis", Foodborne Pathog. Dis., 9, pp.517~521 (2012)
- Bak, T. -J., "Occurrence of anisakid nematode larvae in chub mackerel (Scomber japonicus) caught off Korea", Int. J. Food Microbiol., 191, pp.149~156 (2014)
- Lu, Z., "Antibacterial activities of wasabi against Escherichia coli O157:H7 and Staphylococcus aureus", Front. Microbiol., 7, pp.1403~ (2016)
- Mattiucci, S., "Molecular epidemiology of Anisakis and Anisakiasis: An ecological and evolutionary road map", Adv. Parasitol., 99, pp.93~263 (2018)
- Ohishi, K., "The Japanese Society of Fisheries Science (ed) Fish and Anisakis", pp.126~147 (1974), Koiseisha
- Podolska, M., "How effective is freezing at killing Anisakis simplex, Pseudoterranova krabbei, and P. decipiens larvae ? An experimental evaluation of time-temperature conditions", Parasitol. Res., 118, pp.2139~2147 (2019)
- Shin, I. -S., "Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori", Int. J. Food Microbiol., 94, pp.255~261 (2004)
- Šimat, V., "Viability of Anisakis spp. larvae after direct exposure to different processing media and non-thermal processing in anchovy fillets", Fishes, 4, pp.19~ (2019)
- Sánchez-Monsalvez, I., "A new procedure for marinating fresh anchovies and ensuring the rapid destruction of Anisakis larvae", J. Food Prot., 68, pp.106~1072 (2005)
- van Thiel, P., "The localization of the herring worm Anisakis marina in and outside the human gastrointestinal wall (with a description of the characteristics of its larval and juvenile stages)", Trop. Georgr. Med., 19, pp.56~62 (1967)