Year 2017, Volume 3 , Issue 1, Pages 21 - 28 2017-01-01

ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS

Osman Kadir Topuz [1] , Nalan Gökoğlu [2]


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.
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Subjects Science
Journal Section Articles
Authors

Author: Osman Kadir Topuz
Institution: AKDENİZ ÜNİVERSİTESİ
Country: Turkey


Author: Nalan Gökoğlu
Institution: AKDENİZ ÜNİVERSİTESİ
Country: Turkey


Dates

Application Date : June 25, 2016
Acceptance Date : November 2, 2016
Publication Date : January 1, 2017

Bibtex @review { jfhs289869, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2017}, volume = {3}, pages = {21 - 28}, doi = {10.3153/JFHS17003}, title = {ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS}, key = {cite}, author = {Topuz, Osman Kadir and Gökoğlu, Nalan} }
APA Topuz, O , Gökoğlu, N . (2017). ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS . Food and Health , 3 (1) , 21-28 . Retrieved from https://jfhs.scientificwebjournals.com/en/pub/issue/27554/289869
MLA Topuz, O , Gökoğlu, N . "ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS" . Food and Health 3 (2017 ): 21-28 <https://jfhs.scientificwebjournals.com/en/pub/issue/27554/289869>
Chicago Topuz, O , Gökoğlu, N . "ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS". Food and Health 3 (2017 ): 21-28
RIS TY - JOUR T1 - ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS AU - Osman Kadir Topuz , Nalan Gökoğlu Y1 - 2017 PY - 2017 N1 - DO - T2 - Food and Health JF - Journal JO - JOR SP - 21 EP - 28 VL - 3 IS - 1 SN - -2602-2834 M3 - UR - Y2 - 2016 ER -
EndNote %0 Food and Health ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS %A Osman Kadir Topuz , Nalan Gökoğlu %T ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS %D 2017 %J Food and Health %P -2602-2834 %V 3 %N 1 %R %U
ISNAD Topuz, Osman Kadir , Gökoğlu, Nalan . "ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS". Food and Health 3 / 1 (January 2017): 21-28 .
AMA Topuz O , Gökoğlu N . ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS. Food Health. 2017; 3(1): 21-28.
Vancouver Topuz O , Gökoğlu N . ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS. Food and Health. 2017; 3(1): 21-28.
IEEE O. Topuz and N. Gökoğlu , "ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS", Food and Health, vol. 3, no. 1, pp. 21-28, Jan. 2017, doi:10.3153/JFHS17003