Prevalence and abundance of Anisakis larvae in ready-to-eat mackerel products in Japan

被引：4
|
作者：
Ohnishi, Takahiro [1 ]
Banzai, Azusa [2 ,3 ]
Hara-Kudo, Yukiko [1 ]
Sugiyama, Hiromu [2 ,3 ]
机构：
[1] Natl Inst Hlth Sci, Div Microbiol, 3-25-26 Tonomachi,Kawasaki Ku, Kawasaki, Kanagawa 2109501, Japan
[2] Azabu Univ, Sch Life & Environm Sci, Dept Environm Sci, 1-17-71 Fuchinobe,Chuo Ku, Sagamihara, Kanagawa 2525201, Japan
[3] Natl Inst Infect Dis, Dept Parasitol, 1-23-1 Toyama,Shinju Ku, Tokyo 1628640, Japan
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2023年 / 395卷
关键词：
Anisakiasis; Food-borne disease; Parasite; SIMPLEX; FISH; PEGREFFII; SINGLE;
D O I：
10.1016/j.ijfoodmicro.2023.110181
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The risk of contracting anisakiasis from consuming ready-to-eat (RTE) mackerel products in Japan was investigated by examining the prevalence and abundance of Anisakis simplex and its sibling species in these products. From 2019 to 2021, a total of 448 RTE mackerel products were purchased in Japan. Anisakis larvae were isolated from 244 of the 448 samples (54 %), and live larvae were isolated from 161 of the 448 samples (36 %). In total, 3170 Anisakis larvae, which included 919 live larvae, were isolated. The isolated Anisakis larvae consisted of 3118 A. simplex (s. s.), 27 A. pegreffii, and 25 hybrid genotype (A. simplex [s. s.] x A. pegreffii) larvae. No A. berlandi larvae were isolated. The prevalence of larvae in samples of mackerel caught in the Southern Japan region and Sea of Japan was much lower than that in mackerel caught in other areas. Both the prevalence of Anisakis larvae in all samples and their abundance in larvae-positive samples exhibited specific seasonal variations, being high in spring.
引用
收藏
页数：7
相关论文
共 50 条
  • [21] Managing the Diffusion of innovation in Ready-To-Eat Food Products in India
    Sarathy, T.
    Gopal, Shilpa
    E-BUSINESS, MANAGEMENT AND ECONOMICS (ICEME 2011), 2011, 25 : 186 - 190
  • [22] Mergers with differentiated products: the case of the ready-to-eat cereal industry
    Nevo, A
    RAND JOURNAL OF ECONOMICS, 2000, 31 (03): : 395 - 421
  • [23] The microbial qualities of ready-to-eat sold processed mussel products
    Kafa, Bulent
    Kilinc, Berna
    SU URUNLERI DERGISI, 2022, 39 (01): : 46 - 54
  • [24] Control of Listeria monocytogenes contamination in ready-to-eat meat products
    Zhu, MJ
    Du, M
    Cordray, J
    Ahn, DU
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2005, 4 (02): : 34 - 42
  • [25] Gas packaging of chilled meat products and ready-to-eat foods
    Ahvenainen, Raija
    Publications - Technical Research Centre of Finland, 1989, (58):
  • [26] Microbiological quality of ready-to-eat food products in southern Taiwan
    Wei, QK
    Hwang, SL
    Chen, TR
    JOURNAL OF FOOD AND DRUG ANALYSIS, 2006, 14 (01) : 68 - 73
  • [27] Prevalence of Staphylococcal Enterotoxins in Ready-to-Eat Foods Sold in Istanbul
    Ulusoy, Beyza H.
    Sancar, Burcu Cakmak
    Ozturk, Muhsin
    JOURNAL OF FOOD PROTECTION, 2017, 80 (10) : 1734 - 1736
  • [28] Incidence and survival of Listeria monocytogenes in ready-to-eat seafood products
    McCarthy, SA
    JOURNAL OF FOOD PROTECTION, 1997, 60 (04) : 372 - 376
  • [29] Risk of Listeria monocytogenes Contamination of Raw Ready-To-Eat Seafood Products Available at Retail Outlets in Japan
    Miya, Satoko
    Takahashi, Hajime
    Ishikawa, Tatsuya
    Fujii, Tateo
    Kimura, Bon
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2010, 76 (10) : 3383 - 3386
  • [30] Prevalence of food-borne pathogens in ready-to-eat meat products in seven different Chinese regions
    Yang, Shuran
    Pei, Xiaoyan
    Wang, Gang
    Yan, Lin
    Hu, Jing
    Li, Ying
    Li, Ning
    Yang, Dajin
    FOOD CONTROL, 2016, 65 : 92 - 98
12345