Anisakid parasites in commercial hake ceviche in southern Chile

Is it possible to eliminate or eradicate human fish-borne parasitic diseases? A sweet dream or a nightmare?

Human fish-borne parasitic diseases may be caused by at least 111 taxa of both freshwater and marine fish parasites. It is estimated that they occur in many hundreds of millions of people all over the world, and many more are at risk, sometimes with serious consequences including the death of the host. Therefore, all efforts must be made to minimize and prevent the infection. In this paper we present an overview detailing the several types of parasites infecting humans, the reasons for the occurrence of the disease, the ways of infection, the preventive measures and difficulties encountered when combating such infections. Finally, we discuss the possibility of eliminating or eradicating fish-borne diseases. It is concluded that elimination is difficult to achieve but it is possible in some places under favourable circumstances, and that eradication will probably never be fully achieved.

Anisakidae parasites in frozen fish fillets intended for human consumption

INTRODUCTION

Anisakiasis is a human parasitic disease caused by the consumption of raw fish or shellfish containing larvae of the Anisakidae family. It is currently considered an emerging disease of public health interest.

OBJECTIVE

To identify the presence of larvae of the Anisakidae family in samples of frozen raw fish fillets intended for human consumption in markets in Medellín and its metropolitan area in Antioquia, Colombia.

MATERIALS AND METHODS

A cross-sectional study was carried out, in which larvae of the Anisakidae family were detected and identified in frozen raw fish fillets from three representative markets in Medellín and its metropolitan area. A total of 384 ready for consumption fillets were analyzed (197 sawfish, 137 salmon, 37 tuna, and 13 hake), using the pressing and ultraviolet light method. Taxonomic keys were used to identify the collected parasites and to establish its genus. Conventional PCR and Sanger sequencing was performed to determine the species.

RESULTS

Four larvae were found in 4 of the 384 (1.04%) fillets (CI95% 1.04 ± 1.01%). The species of fish in which the larvae were found was sawfish (Scomberomorus spp.) and the genus and species of the larvae was established as Anisakis pegreffii.

CONCLUSIONS

According to the study, the presence of Anisakis parasites in frozen raw fish fillets in the influence area is evident.

Umai Dish Preparation Practices and Food Safety Behaviors in Bintulu Locals on Borneo Island, Malaysia

ABSTRACT

Umai is a popular, traditional, native dish of the Melanau ethnic group in Sarawak. It is prepared using thin slices of raw marine fish marinated with calamansi juice and seasoned with other ingredients. The local people believe that the acidity of the citrus juice, along with the use of salt and spice, can slightly cook the fish and remove the fishy smell. The aim of this study was to investigate (i) the different umai handling and preparation practices and (ii) the personal experience of umai consumption among respondents. A purposive sample of 100 umai makers, divided into two equal groups, professionals and nonprofessionals, participated in the study. We found that Spanish mackerel and hairfin anchovy were ranked first and second in the list of species chosen for making umai, with the former mostly preferred by the professional group, as opposed to the latter, which was preferred by the nonprofessional group. Black pomfret was ranked third, where it is equally preferred by both groups. About 20% of respondents would freeze the raw fish chunks prior to preparing umai, as opposed to 26% who would sun dry their fish. Other techniques, such as salting and marinating (using calamansi juice), were also used during the preparation of umai. Most of the respondents indicated that they would consider the umai ready to eat soon after marinating (with all ingredients) the raw fish. One-third of both respondent groups indicated that they would chill the umai dish at 4°C for 30 min before serving. The respondents could not provide any rationale behind these food preparation practices. Overall, this study provides evidence of the different preparation methods for umai. These practices can thus be considered important targets for public health education campaigns seeking to improve food safety surrounding this food group.

HIGHLIGHTS

Species of Anisakidae nematodes and Clinostomum spp. infecting lisa Mugil curema (Mugilidae) intended for human consumption in Mexico

Anisakisspp. nematodes are potentially zoonotic parasites; that infects a wide variety of aquatic species worldwide, with marine fish being the paratenic hosts. The aim of study was identify the presence of Anisakidae nematodes, and other parasites in Mugil curema . A total of 96 M . curema obtained from local markets in Tulancingo, Hidalgo, Mexico, were analyzed by necropsy. Only five M . curema present nematode collection in epaxial muscle. The tissues with the highest prevalence of parasites were identified, and samples of epaxial muscle with larval migration analyzed by histopathology. Visible parasites in necropsy tissues were classified according to their morphology. Nematode found in the liver were Contracaecum spp. (41.17%) and Pseudoterranova spp. third stage (7.36%); in the caudal part of the kidney were Anisakis spp. (13.23%), Pseudoterranova spp. third stage (11.77%) and Contracaecum spp. (5.88%); and in epaxial muscle were Anisakis spp. Larva I (5.88%) and Pseudoterranova spp (4.42%). In one fish, Clinostomum spp. was detected in epaxial caudal muscle. The present work reports for the first time the presence of nematodes of the family Anisakidae and Clinostonum spp. metacercariae, with zoonotic potential, in M . curema intended for human consumption in Tulancingo, Hidalgo, Mexico.

Fish-borne nematodiases in South America: neglected emerging diseases

Fish-borne zoonotic nematodes may infect humans when fish or squid are ingested raw or inadequately cooked. Human infections may have serious consequences, including the unexpected deaths of infected people. This kind of disease is poorly known in general, and the characteristics of such infections in South American countries as a whole have never been assessed. In this paper the present status of fish-borne nematodiases in humans in South American countries is characterized. Potentially zoonotic nematode species are very common in both freshwater and marine fish in South America. Reports of human infections have only been found in some countries, and their incidence (especially with anisakids and Gnathostoma spp.) varies from country to country. Apparently they are more abundant in countries with strong traditions of eating raw fish, and are more frequent on the western coast of South America. So far fish-borne nematodes have been reported in Argentina, Brazil, Chile, Colombia, Ecuador and Peru. In recent years, cases of human infection have appeared in probably underestimated numbers. People need to be clearly informed about risky feeding habits, and physicians need to learn more about zoonotic diseases.