Anisakis L3 modifications in the resistance to the action of gastric enzymes after freezing treatments given to fish mince infected under controlled conditions

• Main Authors: Carballeda-Sangiao, Noelia, Rodríguez, Santiago, Sánchez Alonso, Isabel, González Muñoz, Miguel, Navas, Alfonso, Arcos, Susana C., Careche, Mercedes
• Other Authors: Ministerio de Economía y Competitividad (España), European Commission
• Format: Conference Object
• Language: unknown
• Published: 2019
• Subjects: Tórshavn; Islas Feroe
• Online Access: http://hdl.handle.net/10261/203927; https://doi.org/10.13039/501100000780; https://doi.org/10.13039/501100003329

Trabajo presentado a la 49th West European Fish Technologists Association (WEFTA), celebrada en Tórshavn (Islas Feroe) del 15 al 17 de octubre de 2019. Freezing is the technological treatment more suited to control the risk posed to eat raw or undercooked fish infected with Anisakis larvae in the third stage (L3). The improper application of the recommendations and regulations given by the health authorities to avoid this risk could lead to the consumption of fish products with some surviving larvae and their infective ability cannot be discarded. The pathogenic potential could also be associated to dead larvae due to release of parasite material with allergenic properties to the surrounding fish muscle. However, it is not known to which extent modifications in the morphological structure of the larvae after freezing (i.e. in either condition, alive or dead) might alter the resistance of the larvae and their allergens to gastric conditions. We studied the susceptibility to gastric digestion of larvae that have been subjected to freezing in fish mince infected under controlled conditions. For that: a) larvae which survived a freezing process was evaluated in terms of morphology, differences in oxygen consumption, survival in simulated gastric juice and antigen release, and compared to non-treated larvae; b) dead larvae under two freezing conditions that rendered different alterations in the cuticle were analysed in terms of their allergen release during oral and gastric phases of a simulated digestion process, and compared to non-treated larvae. As a positive control, larvae whose structure had been broken previous to the infection of the fish muscle was included. Results showed that larvae which were able to survive freezing had modified their resistance to the action of gastric juice in terms of a faster mortality, and also suggest a direct relation between antigen release and structural changes occurring in the larvae upon freezing. This work was financed by the Spanish Project ANIRISK (AGL201568248C2) ...