Biology Reference
In-Depth Information
Chapter 26
Study of the Resistance Variability of
Anisakis
Larvae to Some Technological Stressors
F. Giarratana, A. Giuffrida, F. Gallo, G. Ziino, and A. Panebianco
Abstract The aim of this work was to assess the resistance variability of a large
number of
Anisakis
larvae (
n
1,200) to certain food technology stressors such as
marinade and thermal treatment, with particular regard to the relationship between
stress resistance and length (in millimeters). The larval inactivation rate for
marinating treatment showed the highest resistance in the longest larvae when the
concentration of NaCl and organic acids were higher, while for milder treatments,
the resistance was inversely proportional to length. Concerning thermal treatments,
the resistance observed was approximately, but directly, proportional to larvae
length.
¼
Keywords Anisakis larvae Marinade Thermal
treatments Resistance
treatments Seafood
26.1
Introduction
The presence of anisakid larvae in seafood products is an important food safety
issue due to the large number of involved fish species, the epidemiological dyna-
mism, the severity of the induced human disease, and the allergenic capacity of
devitalized larvae (Audicana et al.
2002
). For these reasons, the regulation (EU
Regulation 853/2004) concerning the production of “fishery products to be con-
sumed raw or almost raw,” as well as “marinated and/or salted fishery products, if
the processing is insufficient to destroy nematode larvae” establishes a freezing
treatment of
20
C for 24 h. Since freezing can affect the sensorial characteristics
of marinated or slightly salted fishery products, several alternative methods were
studied to obtain an equivalent effect. Particularly, several studies (Adams et al.
1999
;
F. Giarratana A. Giuffrida (
*
) F. Gallo G. Ziino A. Panebianco
Dipartimento Sanit` Pubblica Veterinaria, Universit` degli Studi di Messina, Messina, Italy
e-mail:
agiuffrida@unime.it
