Parasitic
infections related to the consumption of raw or uncooked seafood products have
always been a concern for the consumers and for seafood economy. Anisakiasis is
a serious zoonotic disease related with a wide range of syndromes in humans
caused by member of Anisakidae. In last decade, an increasing number of
anisakiasis disease have been reported, and this has been connected to the
increase of globalized eating habits, ready to eat practices, the trend to
avoid excessive cooked foods for nutrient preservation, consumption of fresh
seafood for health reasons. Raw or slightly cooked ready-to-eat seafood
products such as marinated, salted and cold smoked fish products, sushi and
sashimi are the tool for transmission of Anisakis
spp. larvae to human gastrointestinal system. As well as the factors that
have yielded to an increase of the Anisakiasis cases, public health issues, anisakiasis symptoms, and methods to kill the Anisakis spp. larvae such as freezing,
cooking, salting, marinating, irradiation, high hydrostatic pressure and
chemicals have been reviewed in this study.
Food safety Parasitic hazard Anisakiasis incidence Anisakis spp.
Bölüm | Articles |
---|---|
Yazarlar | |
Yayımlanma Tarihi | 1 Ocak 2017 |
Gönderilme Tarihi | 25 Haziran 2016 |
Yayımlandığı Sayı | Yıl 2017Cilt: 3 Sayı: 1 |
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