title: Validation of the TrichinEasy® digestion system for the detection of Anisakidae larvae in fish products.
abstract: Anisakis and other parasites belonging to the Anisakidae family are organisms of interest for human health, because of their high zoonotic potential. Parasites belonging to this family can cause Anisakiasis, a parasitological disease caused by the ingestion of raw, infested fish products. Furthermore, evidence from the EFSA (European Food Safety Authority; EFSA 2010) has highlighted the allergological potential of nematodes belonging to the Anisakis genre. The detection and identification of Anisakidae larvae in fish products requires an initial visual inspection of the fish sample, as well as other techniques such as candling, UV illumination and artificial digestion. The digestion method consists of the simulation of digestive mechanics, which is made possible by the utilization of HCl and pepsin, according to EC Regulation 2075/2005. In this study, a new Anisakidae larvae detection method using a mechanical digestion system called Trichineasy® was developed. A total of 142 fish samples, belonging to 14 different species, were examined to validate the method. A reaction mixture with 100 g of sample, 10 g of pepsin (1:10000 NF) and 50 ml of 10% HCl at 36 ± 1°C for 20 minutes was evaluated to be the best condition for the digestion of fish samples. These parameters have also allowed the detection of viable larvae after digestion. The results confirm this instrumentation as a valuable and safe tool for the detection of Anisakidae larvae in fishery products.
authors.forename: Gaetano
authors.initials: G
authors.lastname: Cammilleri
authors.forename: Michele
authors.initials: M
authors.lastname: Chetta
authors.forename: Antonella
authors.initials: A
authors.lastname: Costa
authors.forename: Stefania
authors.initials: S
authors.lastname: Graci
authors.forename: Rosaria
authors.initials: R
authors.lastname: Collura
authors.forename: Maria Drussilla
authors.initials: MD
authors.lastname: Buscemi
authors.forename: Maria
authors.initials: M
authors.lastname: Cusimano
authors.forename: Angelina
authors.initials: A
authors.lastname: Alongi
authors.forename: Deborah
authors.initials: D
authors.lastname: Principato
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Giangrosso
authors.forename: Antonio
authors.initials: A
authors.lastname: Vella
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Ferrantelli
mesh_terms: D000818:Animals; D017163:Anisakis / Q000302:isolation & purification*; D005396:Fish Products / Q000469:parasitology*; D005516:Food Microbiology / Q000379:methods*; D006851:Hydrochloric Acid / Q000378:metabolism; D007814:Larva; D010434:Pepsin A / Q000378:metabolism; D013048:Specimen Handling / Q000379:methods*; D013696:Temperature; D013997:Time Factors
chemical_list: D010434:Pepsin A; D006851:Hydrochloric Acid