engleski

Anisakiasis and its importance in the evaluation of the safety of marine fish

Anisakis larvae are evolutionary forms of fish parasites with a zoonotic character. Their presence in fish muscles can make it unusable for human nutrition, i.e. make it hygienically incorrect. These larval forms found in the muscles and the visceral cavity after consumption of raw or undercooked fish cause human disease known as anisakiasis (anisakidosis). The aim of the study was to investigate the presence and prevalence of Anisakis larvae in various types of fresh and frozen marine fish using parasitological examination, and to determine the significance of the Anisakis species in assessing the usability of fish within national and European legislation. Fresh sea fish was sampled from controlled breeding (gilt-head bream and European bass) and open sea of Neum Bay (mackerel and gilt- head bream). Overall 55.60 kg of gilt-head bream (n = 282) and 26.10 kg of European bass (n = 87) were examined, as well as 10.0 kg of mackerel from open water (n = 46). Also, during the inspection, a total of 5.0 kg of frozen hake fillet from the retail and import origin was sampled. Based on the visual examination of fish and artificial digestion of fish meat and fillets a prevalence of 16.1% was established in fish and 56.5% in fillets. The mean invasion rate was 5.1 in fish and 3.7 in fillets. Conducted research carried out the initial registration Anisakis simplex type I larvae, in marine fish in the controlled breeding and harvest of the area of the Neum Bay. Fresh fish (European bass, gilt-head bream and mackerel) intended for consumption, from which the tested samples were obtained and positive to Anisakis simplex larvae, are considered to be unsafety and harmful to human health and not to be marketed for human consumption. The above-mentioned research has to be continued in order to gain monitoring of fish health status to prevent the occurrence and spread of anisakiasis in humans.

Anisakis larvae, marine fish, zoonosis, prevalence

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