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Anisakis simplex larva killed by high-hydrostatic-pressure processing.

A D Molina-García¹, P D Sanz

¹Department of Engineering, Instituto del Frío, Consejo Superior de Investigaciones Científicas, Ciudad Universitaria, Madrid, Spain. ifrm111@ifrm.csic.es

Journal of Food Protection

|February 19, 2002

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High-pressure processing effectively kills Anisakis simplex nematodes in seafood. Treatments of 200 MPa for 10 minutes or lower pressures for extended durations ensure parasite destruction, safeguarding public health.

Area of Science:

Food Science
Parasitology
Marine Biology

Background:

Anisakis simplex is a prevalent nematode parasite in marine fish.
Inadequate destruction during food processing poses a public health risk.
Effective methods are needed to eliminate Anisakis larvae in seafood.

Purpose of the Study:

To evaluate the efficacy of high-pressure processing (HPP) in killing Anisakis larvae.
To determine optimal pressure and time parameters for Anisakis simplex inactivation.
To explore HPP as a nonthermal alternative for seafood safety.

Main Methods:

Anisakis larvae were isolated from fish tissue.
Larval survival was assayed after exposure to various high-pressure treatments (120-200 MPa).

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Larval death was assessed using motility and autofluorescence methods.

Main Results:

A pressure of 200 MPa for 10 minutes at 0-15°C eradicated all Anisakis larvae.
Lower pressures (e.g., 140 MPa) required longer treatment times (up to 1 hour).
Cyclic compression and decompression enhanced larval destruction compared to single treatments.

Conclusions:

High-pressure processing is a viable nonthermal method for inactivating Anisakis simplex in seafood.
HPP offers a promising alternative to conventional thermal processing for ensuring food safety.
Further research can explore specific applications in food processing industries.