Naslov
Risk assessment of human infection with Anisakis spp. in the European anchovy and sardine from the Eastern Adriatic Sea

Autori
Bušelić, Ivana ; Hrabar, Jerko ; Čalić, Antonela ; Radonić, Ivana ; Poljak, Vedran ; Mladineo, Ivona

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
9th International Symposium on Fish Parasites Book of Abstracts / - , 2015, 138-138

Skup
9th International Symposium on Fish Parasites

Mjesto i datum
Valencia, Španjolska, 31.08.2015. - 04.09.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
risk factor analysis; Anisakidae; Mediterranean Sea; Engraulis encrasicolus; Sardina pilchardus

Sažetak
The consumption of thermally unprocessed or lightly processed traditional seafood represents a risk of anisakiasis, considered one of the most significant fish- borne parasitic infections in humans today. Thermally unprocessed or lightly processed anchovies (Engraulis encrasicolus) and sardines (Sardina pilchardus) are basic ingredients of numerous traditional Mediterranean dishes. Therefore, our objective was to genetically identify Anisakis spp. and determine its prevalence and intensity in the European anchovies (N= 785) and sardines (N=789) collected during 2 years from the eastern Adriatic Sea. The UV-Press method was used for visual inspection of flattened, deep- frozen fillets and viscera as it conveniently utilizes fluorescence of frozen anisakids. A subsample of isolated anisakid larvae was identified to species level using mitochondrial marker cytochrome oxidase 2 (CO2). Larvae isolated from anchovy and sardine confirmed their clustering within Anisakis pegreffii sister group, as usually recorded in the Adriatic Sea. The overall prevalence in the European anchovy was 29.70% (95% CI 26.56– 32.98) and mean intensity 2.41 (bootstrap 95% CI 2.13–2.73) in contrast to 2.50% (95% CI 1.63–3.90) overall prevalence and 1.30 (bootstrap 95% CI 1.05–1.60) mean intensity in sardine. Prevalence in fillets was 3.2% (95% CI 2.15– 4.69) in anchovy and 0.5% (95% CI 0.18– 1.3) in sardine. Subsequently, collected epidemiological data were used to perform risk assessment of human Anisakis spp. infection, indicating a greater risk of consumption of unprocessed European anchovies than sardines.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Javno zdravstvo i zdravstvena zaštita, Veterinarska medicina

POVEZANOST RADA