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Anisakis simplex allergens remain active after conventional or microwave heating and pepsin treatments of chilled and frozen L3 larvae

AuthorsVidacek, S.; Heras, Cristina de las ; Solas, M. Teresa; Mendizábal, A.; Rodríguez-Mahillo, Ana I.; González Muñoz, Miguel; Tejada Yábar, Margarita
KeywordsAni s 4
Anisakis simplex
Issue Date2009
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 89: 1997- 2002 (2009)
AbstractBACKGROUND: Some Anisakis simplex allergens, Ani s 4 among them, are reported to be resistant to freezing, heat and pepsin. However, the effect of conventional and microwave heating on live and frozen larvae, common conditions for fish preparation, and consecutive pepsin treatment have not been studied previously. In this study, live and frozen/thawed A. simplex larvae were subjected to conventional or microwave heating during time-temperature suffi{dotless}cient to kill live larvae, and digested with pepsin in the strong conditions used in fi{dotless}sh inspection. The antigenicity of A. simplex in the larvae extracts and in the incubation media fi{dotless}ltrates after all treatmentswas studied. RESULTS: The immunoblotting assay showed the presence of Ani s 4 in all the larvae extracts and all the incubation media filtrates. A. simplex crude antigenswere detected in all conditions; nevertheless, differenceswere observed among treatments, with lower values detected in the filtrates obtained after the strong acidic pepsin treatment. CONCLUSION: The results indicate that ingestion of A. simplex larvae can cause allergy in consumers already sensitised to this allergen, even if the parasitised fish is consumed well-cooked and after freezing in the recommended conditions selected for killing the larvae to avoid human anisakiasis. © 2009 Society of Chemical Industry.
Identifiersdoi: 10.1002/jsfa.3677
issn: 0022-5142
Appears in Collections:(IF) Artículos
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