Journal of fish pathology (한국어병학회지)

The Korean Society of Fish Pathology (한국어병학회)
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Survival of Anisakis species larvae of chub mackerel (Scomber japonicus) in different kinds of condiments

  • Nam, U-Hwa (Department of Marine Bioscience, Gangneung-Wonju National University) ;
  • Lee, Seo-Young (Department of Marine Bioscience, Gangneung-Wonju National University) ;
  • Lee, Ji-Hyee (Department of Marine Bioscience, Gangneung-Wonju National University) ;
  • Kim, Jeong-Ho (Department of Marine Bioscience, Gangneung-Wonju National University)
  • Received : 2021.11.19
  • Accepted : 2021.11.28
  • Published : 2021.12.31
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Abstract

Anisakiasis is a well-known zoonosis caused by ingestion of raw or thermally undercooked seafood product contaminated with live Anisakis nematode third stage larvae (L3). Several traditional processing techniques have been used to kill or remove the Anisakis larvae worldwide, but thermal processing or deep freezing are the most effective treatments to kill the Anisakis larvae. In this study, we investigated the survival of Anisakis larvae in several condiments (soy bean sauce, wasabi, vinegar, red pepper paste) commonly consumed when eating raw fish in Korea. We also examined several different media (NaCl solution, absolute alcohol, soju) to investigate their larvicidal effect. When directly exposed to various condiments, the most effective larvicidal effect was observed in the mixture of wasabi and soy bean sauce. When exposed to different NaCl solutions, the larvicidal ability became more effective as the concentration increased, but did not show 100% killing effect. In soju, the L3 were killed under less than 4 hr. We observed the larvicidal effects of several condiments in this study, but these results are thought to be carefully interpreted for actual use because all the condiments in this study showed the effect in hours and in general, the L3 are exposed to these condiments only for seconds before ingested in real situation.

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References

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