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

[Background]: Some technological and food processing treatments applied to parasitized fish kill the Anisakis larvae and prevent infection and sensitization of consumers. However, residual allergenic activity of parasite allergens has been shown. The aim here was to study the effect of different heat treatments used in the fish canning processing industry on the antigen recognition of Anisakis L3. Bigeye tuna (Thunnus obesus) and yellowfin tuna (Thunnus albacares) were experimentally infected with live L3 Anisakis. After 48h at 5±1°C, brine was added to the muscle, which was then canned raw (live larvae) or heated (90°C, 30min) (dead larvae) and treated at 113°C for 60min or at 115°C for 90min. Anisakis antigens and Ani s 4 were detected with anti-crude extract and anti-Ani s 4 antisera respectively.

Bibliographic Details

Main Authors:	Tejada Yábar, Margarita, Olivares, Fabiola, Heras, Cristina de las, Careche, Mercedes, Solas, M. Teresa, García, M. Luisa, Fernández, Agustín F., Mendizábal, Angel, Navas, Alfonso, Rodríguez-Mahillo, Ana I., González Muñoz, Miguel
Other Authors:	European Commission
Format:	artículo biblioteca
Published:	John Wiley & Sons 2015
Online Access:	http://hdl.handle.net/10261/122912 http://dx.doi.org/10.13039/501100000780
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