Detecting Anisakis in Fish
SPAIN - A new method enables anisakids to be detected in any fish product, from a whole fish, fresh or frozen, to tinned fish and surimi. Developed by Spanish scientists, the system is based on molecular techniques and overcomes the limitations of traditional procedures, according to a study published in the magazine 'Food Control'.
"This method is characterised by its high specificity for the Anisakis, Pseudoterranova, Contracaecum and Hysterothylacium genera and for its very high sensitivity, since the parasite can be detected even if it is present in very low quantities (0.05 pg) in the product analysed", Montserrat Espiñeira, co-author of the study explains to SINC.
The researchers, members of the Area of Molecular Biology and Biotechnology of the National Association of Manufacturers of Canned Fish and Shellfish (ANFACO-CECOPESCA), a non-profit company, developed this method using molecular techniques. The conclusions appear in the latest edition of the magazine Food Control.
"It is a quick and effective method, and unlike the procedures previously used, it can be applied to any fish product regardless of the degree to which it has been transformed", Espiñeira explains. The methods used up to now to detect anisakid larvae were visual examination, transillumination and digestion by artificial gastric juice. These traditional systems cannot be applied to very big species, or to processed products.
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