ABSTRACT
Introducción: La anisakidosis humana es una zoonosis transmitida por alimentos, causada por la ingestión de carne de pescado parasitada por nematodos anisákidos. Investigaciones sobre la presencia de anisákidos en pescados comercializados, sin cocción o congelación previa, en la región centro sur de Chile son escasas. Objetivo: Identificar nematodos anisákidos en catorce especies de peces marinos, obtenidos por pesca artesanal y comercializados en Concepción, Talcahuano y Lebu, ciudades de la Región del Bío Bío, Chile. Métodos: Entre los años 2018 y 2020, se examinó en busca de anisákidos a 334 pescados marinos frescos. Resultados: Se identificó larvas de Anisakis spp. y Pseudoterranova sp. en ejemplares de siete y cuatro especies de peces, respectivamente. La mayoría de las larvas se encontraron vivas y ubicadas a nivel visceral. Conclusión: La mayoría de las especies de peces que resultaron positivas son reconocidos hospederos intermediarios de estos parásitos. La presencia de anisákidos en la musculatura de estas especies indica que su preparación, en forma ahumada o cruda, es un riesgo para salud pública, recomendándose comprar estos productos en forma eviscerada y/o congelada, junto a promover su cocción.
Background: Human anisakidosis is a food-borne zoonosis, caused by the intake of fish meat parasitized by anisakid nematodes. Research of anisakids parasites in commercialized fish, without previous cooking or freezing, in the south central region of Chile is scarce. Aim: To identify anisakid nematodes in fourteen species of marine fish, obtained by artisanal fishing and commercialized in Concepción, Talcahuano and Lebu, cities from Bío Bío Region, Chile. Methods: During 2018 to 2020, we examinated for anisakids to 334 fresh marine fishes. Results: Larvae of Anisakis spp. and Pseudoterranova sp. were identified in specimens of seven and four fish species, respectively. Most of the larvae were found alive and located at the visceral level. Conclusion: Most of the positive fish species are recognized intermediate hosts for these parasites. The presence of anisakids in the musculatura of these species indicates that their preparation, in smoked or raw form, is a risk to public health, and it is recommended to buy these products in gutted and / or frozen form, together with promoting their cooking.
ABSTRACT
Resumen En los últimos 4 años, Uruguay ha experimentado una creciente demanda por el consumo de alimentos a base de pescado crudo, tales como sushi, sashimi y ceviche. Este escenario generó la necesidad de evaluar la presencia y concentración de parásitos zoonóticos (Nematoda: Anisakidae) en porciones comestibles de especies de pescado comercializadas en el mercado local. Se analizaron 233 ejemplares de tres especies de pescado comercializadas en Uruguay: Macrodon ancylodon, Micropogonias furnieri y Cynoscion guatucupa. Se cuantificaron e identificaron, a nivel de género, nematodos en cavidad celómica y músculo, estableciendo finalmente los descriptores ecológicos para cada género encontrado y para cada especie de pescado evaluada. Dos de las especies evaluadas se encontraban parasitadas a nivel de cavidad celómica y tejido muscular, M. ancylodon y C. guatucupa. Cynoscion guatucupa resultó la especie mayormente parasitada con una prevalencia de 46%, mientras que el género de anisákido más prevalente fue Contracaecum (prevalencia de 35,1% en C. guatucupa y 32,4% en M. ancylodon). El hallazgo de anisákidos en la especie M. ancylodon representa un nuevo registro de hospedador en Uruguay. Por otra parte, se reporta por primera vez en el país la presencia de estos parásitos zoonóticos en porciones comestibles (músculo).
Abstract In the last 4 years, Uruguay has experienced a growing demand of raw fish-based foods, such as sushi, sahimi and ceviche. This scenario generated the need to assess the presence and concentration of zoonotic parasites (Nematodoes: Anisakidae) in edible parts of fish species traded in the local market. 233 fish specimens of 3 species commercialized in Uruguay were analyzed: Macrodon ancylodon, Micropogonias furnieri and Cynoscion guatucupa. The nematodes were quantified and identified at genus level, from coelomic cavity and muscle of the fishes, to finally stablish the ecological descriptors for each genus founded and for each fish species evaluated. Two of the three species of fish were parasitized with anisakids in both location (coelomic cavity and muscle), M. ancylodon and C. guatucupa. C. guatucupa was the most parasitized with a prevalence of 46%, while, the anisakid genus most prevalente was Contracaecum (prevalence of 35,1% in C. guatucupa and 32,4% in M. ancylodon). The finding of anisakids in M. ancylodon represents a report of a new host in Uruguay. Moreover, the finding for the first time in the country of these zoonotic parasites in edible parts of fish (muscle) is highlighted.
ABSTRACT
Um total de 40 espécimes de peixe espada, Tríchíurus lepturus, foram analisados para se observar a sobrevivência de larvas de anisakídeos submetidos à salmoura e cocção. Os parasitos coletados pertenciam aos gêneros Contracaecum, Phocanema e Anísakís com prevalências de 95,5%, 3,8% e 0,7%, respectivamente. O efeito da salmoura a 20º Bé (Baumé) na sobrevivência das larvas demonstrou que, ao final de 72 h de exposição, todas encontravam-se mortas. Nos peixes submetidos à cocção a temperatura de 100ºC, 5,9% das larvas permaneceram vivas ao final de 30 min. e todas morreram ao final de 60 min. Estes resultados sugerem que o melhor método para matar larvas de anisakídeos em peixe espada é a cocção.
Fourty specimens of cutlass fish Trichiurus lepturuswere analyzed in arder to observe the survivallevel of the anisakids larvae submitted to brine and cooking processes. The collected parasites were of the genera Contracaecum, Phocanemaand Anisakiswith a prevalence of 95.5%, 3.8% and 0.7%, respectively. Alllarvae died after being exposed to 72 hr of brine at 20º Bé. In cooked fishes at 100ºC, 5.9% of larvae remained alive after 30 min, and ali of them died after 60 min. These results suggest that cooking is the best method to kill anisakids larvae in cutlass fish.
Subject(s)
Food Parasitology , Anisakis/parasitology , Fish Proteins/analysis , Fishes/microbiology , Food Microbiology , Larva/parasitologyABSTRACT
Em 100 exemplares de Pagrus pagrus examinados, pescados no litoral dos Estados do Rio de Janeiro e Espírito Santo, Brasil, 88% achavam-se parasitados por larvas de anisakideos. Nos 16 primeiros peixes necropsiados para evidenciação do parasitismo, observou-se que 100% estavam parasitados pelo gênero Contracaecum, 65% pelo gênero Raphidascaris 44% pelo gênero Phocanema e 44% pelo gênero Terranova. Cinquenta e um peixes foram mantidos à temperatura de refrigeração (0°C) por 120 horas. Ao final deste tempo 68,37% dos parasitos morreram. Trinta e três peixes foram colocados à temperatura de -15°C. Após duas horas de exposição à temperatura de -2,9°C todas as larvas coletadas encontravam-se mortas. A localização dos parasitas estava restrita às serosas das vísceras e serosas abdominais.
A sample of 100 Pagrus pagrus caught in the coast of Rio de Janeiro and Espírito Santo States, Brazil, was examined and larval stages of anisakid nematode were observed affecting 88% of the sample. Post-mortem examinations were carried out in the first 16 fish inorder to identify the genera of the parasites and it was noted that 100% belonged to the genus Contracaecum, 63% of the genus Raphídascaris, 44% to the genus Phocanema and 44% to the genus Terranova. Among 51 fish wich were maintained at 0°C for 120 hours it was observed that 68,37% was dead at the end of this time. Thirty-three fish were kept at -15°C and after two llours at -2,9°C ali previously noted larva were dead. Ali the parasites were found in the vísceral and abdominal serosa.