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dc.contributor.authorPodolska, Magdalena
dc.contributor.authorPawlikowski, Bogusław
dc.contributor.authorNadolna-Ałtyn, Katarzyna
dc.contributor.authorPawlak, Joanna
dc.contributor.authorKomar-Szymczak, Katarzyna
dc.contributor.authorSzostakowska., Beata
dc.coverage.spatialBaltic Seaen_US
dc.coverage.spatialNorth Atlanticen_US
dc.date.accessioned2019-06-06T23:08:11Z
dc.date.available2019-06-06T23:08:11Z
dc.date.issued2019
dc.identifier.doi10.1007/s00436-019-06339-1
dc.identifier.urihttp://hdl.handle.net/1834/15263
dc.description.abstractThe consumption of raw or inadequately cooked marine fish can lead to several disorders caused by the ingestion of viable anisakid nematodes. Although anisakid larvae can be killed by subzero temperatures, making freezing an important control measure for this potential health hazard, these parasites can survive freezing under some conditions. Therefore, the aim of the present study was to experimentally evaluate the time-temperature conditions needed to kill Anisakis simplex and Pseudoterranova spp. The effectiveness of freezing was tested on two species of fish: cod, Gadus morhua from the North Atlantic, and herring, Clupea harengus membras from the southern Baltic Sea. Samples, which comprised skinless fillets of cod (n = 40) with visible parasites and whole herring (n = 240), were separately frozen at − 15, − 18, or − 20 °C for 24 h, or at − 20 °C for 48 h in the single-compressor freezer and at − 20, − 25, or − 35 °C for 24 h in the double-compressor freezer. After thawing, parasites were stained with malachite green and examined under the microscope for viability. All A. simplex and Pseudoterranova spp. larvae in cod fillets died at a temperature of − 15 °C or lower. However, freezing did not kill all the A. simplex larvae in whole herring: spontaneous movement of these parasites was observed in samples stored in the single-compressor freezer at − 15, − 18, and − 20 °C over 24 h. Our results demonstrate that the freezing procedure must consider both the capability of the freezing device and the nature of the fish product to ensure consumer safety.en_US
dc.language.isoenen_US
dc.relation.urihttps://link.springer.com/article/10.1007/s00436-019-06339-1en_US
dc.subject.otherAnisakisen_US
dc.subject.otherPseudoterranovaen_US
dc.subject.otherGadus morhuaen_US
dc.subject.otherClupea harengusen_US
dc.subject.otherCoden_US
dc.subject.otherHerringen_US
dc.titleHow effective is freezing at killing Anisakis simplex, Pseudoterranova krabbei, and P. decipiens larvae? An experimental evaluation of time-temperature conditions.en_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.titleParasitilogy Researchen_US
dc.description.statusPublisheden_US
dc.format.pagerange[9pp.]en_US
dc.subject.asfaASFA_2015::F::Fishen_US
dc.subject.asfaASFA_2015::P::Parasitologyen_US
dc.subject.asfaASFA_2015::F::Food processingen_US
dc.subject.asfaASFA_2015::F::Freezingen_US
dc.type.refereedNot Knownen_US
refterms.dateFOA2021-01-30T18:48:42Z


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