Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing

Abstract

BACKGROUND: Some technological and food processing treatments applied to parasitized fish kill the Anisakis larvae andprevent infection and sensitization of consumers. However, residual allergenic activity of parasite allergens has been shown.The aim here was to study the effec t of different heat treatments used in the fish canning processing industry on the antigenrecognition of Anisakis L3.Bigeyetuna(Thunnus obesus) and yellowfin tuna (Thunnus albacares) were experimentally infectedwith live L3 Anisakis.After48hat5± 1∘C, brine was added to the muscle, which was then canned raw (live larvae) or heated(90∘C, 30 min) (dead larvae) and treated at 113∘C for 60 min or at 115∘C for 90 min. Anisakis antigens and Ani s 4 were detectedwith anti-crude extract and anti-Ani s 4 antisera respectively. RESULTS: Ani s 4 decreased in all lots, but the muscle retained part of the allergenicity irrespective of the canning method,as observed by immunohistochemistry. Dot blot analysis showed a high loss of Ani s 4 recognition after canning, but residualantigenicity was present. CONCLUSION: The results indicate that heat treatment for sterilization under the conditions studied produces a decrease inAni s 4 and suggest a p otential exposure risk for Anisakis-sensitized patients.