engleski

Risk factor analysis of human infection with Anisakis spp. in the European anchovy and sardine from the Eastern Adriatic Sea

The consumption of thermally unprocessed or lightly processed traditional seafood represents a risk of anisakiasis, considered one of the most significant fish-borne parasitic infections in humans today. The disease is caused by ingestion of live third stage Anisakis spp. larvae present in parasitized fish or cephalopods. Thermally unprocessed or lightly processed anchovies (Engraulis encrasicolus) and sardines (Sardina pilchardus) are basic ingredients of numerous traditional Mediterranean dishes. Therefore, our objective was to genetically identify Anisakis spp. and determine its prevalence and intensity in the European anchovies (N= 785) and sardines (N=789) collected during 2 years from the eastern Adriatic Sea. The UV-Press method was used for visual inspection of flattened, deep-frozen fillets and viscera as it conveniently utilises fluorescence of frozen anisakids. A subsample of isolated larvae was identified to species level using mitochondrial marker cytochrome oxidase 2 (CO2). Both larvae isolated from anchovy and sardine confirmed their clustering within Anisakis pegreffii sister group, as usually recorded in the Adriatic Sea. The overall prevalence in the European anchovy was 29.70% (95% CI 26.56– 32.98), mean abundance 0.71 (bootstrap 95% CI 0.60–0.84) and mean intensity 2.41 (bootstrap 95% CI 2.13–2.73) in contrast to 2.50% (95% CI 1.63–3.90) overall prevalence, 0.03 (bootstrap 95% CI 0.02–0.05) mean abundance and 1.30 (bootstrap 95% CI 1.05–1.60) mean intensity in sardine. Prevalence in fillets was 3.2% (95% CI 2.15–4.69) in anchovy and 0.5% (95% CI 0.18– 1.3) in sardine. Subsequently, collected epidemiological data were used to perform risk factor analysis of human Anisakis spp. infection, indicating a greater risk of consumption of unprocessed European anchovies than sardines.

Risk assessment; anisakids; Mediterranean Sea; Engraulis encrasicolus; Sardina pilchardus

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