Detection of Proteins from the Fish Parasite Anisakis simplex in Norwegian Farmed Salmon and Processed Fish Products
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Detection of Proteins from the Fish Parasite Anisakis simplex in Norwegian Farmed Salmon and Processed Fish Products Christiane Kruse Fæste & Christin Plassen & Kjersti E. Løvberg & Anders Moen & Eliann Egaas
Received: 15 April 2014 / Accepted: 15 September 2014 # Springer Science+Business Media New York 2014
Abstract Wild-caught marine fish are potentially carrying parasites. Larvae of the nematode Anisakis simplex (herring or whale worm) occur in almost all commercially exploited fish stocks in temperate seas. The presence of A. simplex in fish and fish products is not only an economic concern but represents a significant consumer health risk. Anisakiasis, human infection with live larvae, can occur by consuming raw or undercooked fish while allergy symptoms can also be elicited by the presence of A. simplex proteins in processed seafood. The European Food Safety Authority (EFSA) has concluded in a scientific opinion that routine testing of seafood products for A. simplex is needed. In the present study, we have determined A. simplex proteins in farmed salmon intended for use in sushi and fish products from the Norwegian market by quantitative sandwich ELISA, immunostaining and mass spectrometry. Analytical methods detecting anisakid proteins at the single-digit milligram level appear to be sufficiently sensitive for the protection of allergic consumers. Only trace amounts (LLAb no. (>0.3 mg/kg) (mg/kg) (>3 mg/kg)
Table 2 Survey of (A) salmon and other fish intended for use in sushi (2011–2012) and (B) belly flaps and loins from slaughter-ready farmed salmon (2013) Sample
Sample No. >LOD ELISA no. (>0.3 mg/kg) (mg/kg)
No. >LLA (>3 mg/kg)
48 3 1 1 1
2 0 0 0 0
2010 Mackerel in tomato sauce 18
5
0.3–0.4 0
Mackerel fillet
2
2
1.3–2.1 0
Sardines in tomato sauce
4
0
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