RT Journal Article
T1 Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing
A1 Tejada, Margarita
A1 Olivares, Fabiola
A1 de las Heras, Cristina
A1 Careche, Mercedes
A1 Solas Alados, Mª Teresa
A1 García, María Luisa
A1 Fernández, Agustín
A1 Mendizábal, Ángel
A1 Navas, Alfonso
A1 Rodríguez Mahillo, Ana Isabel
A1 González Muñoz, Miguel
AB 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.
PB Wiley Online Library
SN 0022-5142
YR 2015
FD 2015
LK https://hdl.handle.net/20.500.14352/35420
UL https://hdl.handle.net/20.500.14352/35420
LA eng
NO Unión Europea. FP7
NO Plan Nacional de I+D+i
DS Docta Complutense
RD 10 abr 2025