Anisakids survival after microwaving, freezing and salting fish from Argentina

Autores
Lanfranchi, Ana Laura; Sardella, Norma Haydee
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Some studies support the effectiveness in controlling nematodes in fishes for human consumption by freezing at -20̈C and by cooking at 74̈C by microwave process. The aim of this work was to analyse the effect of different treatments over anisakids from Argentinean fishes. The known anisakids in fishes from Argentina belong to genera Hysterothylacium, Terranova, Anisakis, Contracaecum and Pseudoterranova, being the three latest recognised as pathogens for human. Living larvae of anisakids obtained from fishes were used for survival assessment. Some parasites were kept in NaCI (0.85%) at 4-5.5°C until death. Anisakis, Terranova, Pseudoterranova, Contracaecum and Hysterothylacium survived during 330, 75, 75, 210 and 90 days, respectively. For freezing, microwaving and salting treatments, infected fillets were exposed at-20̈C until 24 hours, 1 minute at 64.05̈C and 75.56̈C and to salt during 24 hours, respectively. No surviving anisakids were observed neither after freezing nor salting. Anisakis sp. survived at 64.05̈C.
Fil: Lanfranchi, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Sardella, Norma Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Parasitología; Argentina
Materia
ANISAKIDS
ARGENTINA
FISHES
FREEZING
MICROWAVE
SALTING
SURVIVAL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/96968
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/96968
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Anisakids survival after microwaving, freezing and salting fish from ArgentinaLanfranchi, Ana LauraSardella, Norma HaydeeANISAKIDSARGENTINAFISHESFREEZINGMICROWAVESALTINGSURVIVALhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Some studies support the effectiveness in controlling nematodes in fishes for human consumption by freezing at -20̈C and by cooking at 74̈C by microwave process. The aim of this work was to analyse the effect of different treatments over anisakids from Argentinean fishes. The known anisakids in fishes from Argentina belong to genera Hysterothylacium, Terranova, Anisakis, Contracaecum and Pseudoterranova, being the three latest recognised as pathogens for human. Living larvae of anisakids obtained from fishes were used for survival assessment. Some parasites were kept in NaCI (0.85%) at 4-5.5°C until death. Anisakis, Terranova, Pseudoterranova, Contracaecum and Hysterothylacium survived during 330, 75, 75, 210 and 90 days, respectively. For freezing, microwaving and salting treatments, infected fillets were exposed at-20̈C until 24 hours, 1 minute at 64.05̈C and 75.56̈C and to salt during 24 hours, respectively. No surviving anisakids were observed neither after freezing nor salting. Anisakis sp. survived at 64.05̈C.Fil: Lanfranchi, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Sardella, Norma Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Parasitología; ArgentinaKarger2010-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/96968Lanfranchi, Ana Laura; Sardella, Norma Haydee; Anisakids survival after microwaving, freezing and salting fish from Argentina; Karger; Food Science And Technology Research; 16; 5; 9-2010; 499-5041344-6606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3136/fstr.16.499info:eu-repo/semantics/altIdentifier/url/https://www.jstage.jst.go.jp/article/fstr/16/5/16_5_499/_articleinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:13:21Zoai:ri.conicet.gov.ar:11336/96968instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:13:22.093CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Anisakids survival after microwaving, freezing and salting fish from Argentina
title Anisakids survival after microwaving, freezing and salting fish from Argentina
spellingShingle Anisakids survival after microwaving, freezing and salting fish from Argentina
Lanfranchi, Ana Laura
ANISAKIDS
ARGENTINA
FISHES
FREEZING
MICROWAVE
SALTING
SURVIVAL
title_short Anisakids survival after microwaving, freezing and salting fish from Argentina
title_full Anisakids survival after microwaving, freezing and salting fish from Argentina
title_fullStr Anisakids survival after microwaving, freezing and salting fish from Argentina
title_full_unstemmed Anisakids survival after microwaving, freezing and salting fish from Argentina
title_sort Anisakids survival after microwaving, freezing and salting fish from Argentina
dc.creator.none.fl_str_mv Lanfranchi, Ana Laura
Sardella, Norma Haydee
author Lanfranchi, Ana Laura
author_facet Lanfranchi, Ana Laura
Sardella, Norma Haydee
author_role author
author2 Sardella, Norma Haydee
author2_role author
dc.subject.none.fl_str_mv ANISAKIDS
ARGENTINA
FISHES
FREEZING
MICROWAVE
SALTING
SURVIVAL
topic ANISAKIDS
ARGENTINA
FISHES
FREEZING
MICROWAVE
SALTING
SURVIVAL
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Some studies support the effectiveness in controlling nematodes in fishes for human consumption by freezing at -20̈C and by cooking at 74̈C by microwave process. The aim of this work was to analyse the effect of different treatments over anisakids from Argentinean fishes. The known anisakids in fishes from Argentina belong to genera Hysterothylacium, Terranova, Anisakis, Contracaecum and Pseudoterranova, being the three latest recognised as pathogens for human. Living larvae of anisakids obtained from fishes were used for survival assessment. Some parasites were kept in NaCI (0.85%) at 4-5.5°C until death. Anisakis, Terranova, Pseudoterranova, Contracaecum and Hysterothylacium survived during 330, 75, 75, 210 and 90 days, respectively. For freezing, microwaving and salting treatments, infected fillets were exposed at-20̈C until 24 hours, 1 minute at 64.05̈C and 75.56̈C and to salt during 24 hours, respectively. No surviving anisakids were observed neither after freezing nor salting. Anisakis sp. survived at 64.05̈C.
Fil: Lanfranchi, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Sardella, Norma Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Parasitología; Argentina
description Some studies support the effectiveness in controlling nematodes in fishes for human consumption by freezing at -20̈C and by cooking at 74̈C by microwave process. The aim of this work was to analyse the effect of different treatments over anisakids from Argentinean fishes. The known anisakids in fishes from Argentina belong to genera Hysterothylacium, Terranova, Anisakis, Contracaecum and Pseudoterranova, being the three latest recognised as pathogens for human. Living larvae of anisakids obtained from fishes were used for survival assessment. Some parasites were kept in NaCI (0.85%) at 4-5.5°C until death. Anisakis, Terranova, Pseudoterranova, Contracaecum and Hysterothylacium survived during 330, 75, 75, 210 and 90 days, respectively. For freezing, microwaving and salting treatments, infected fillets were exposed at-20̈C until 24 hours, 1 minute at 64.05̈C and 75.56̈C and to salt during 24 hours, respectively. No surviving anisakids were observed neither after freezing nor salting. Anisakis sp. survived at 64.05̈C.
publishDate 2010
dc.date.none.fl_str_mv 2010-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/96968
Lanfranchi, Ana Laura; Sardella, Norma Haydee; Anisakids survival after microwaving, freezing and salting fish from Argentina; Karger; Food Science And Technology Research; 16; 5; 9-2010; 499-504
1344-6606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/96968
identifier_str_mv Lanfranchi, Ana Laura; Sardella, Norma Haydee; Anisakids survival after microwaving, freezing and salting fish from Argentina; Karger; Food Science And Technology Research; 16; 5; 9-2010; 499-504
1344-6606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3136/fstr.16.499
info:eu-repo/semantics/altIdentifier/url/https://www.jstage.jst.go.jp/article/fstr/16/5/16_5_499/_article
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Karger
publisher.none.fl_str_mv Karger
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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