Inattivazione di larve di nematodi del genere anisakis in pesce crudo mediante processo ad alte pressioni idrostatiche

The nematode larvae of the Anisakis genus are one of the main health hazards for consumers of raw fish or similar, such as “carpaccio”, and cold smoked or marinated products. This study evaluated the efficacy of high hydrostatic pressure treatments on Anisakis larvae in mackerel (Scomber scombrus) from the North Sea. From the treatment parameters studied, a combination of 300 MPa for 5 minutes resulted as being capable of inactivating 100% of the larvae present in the tissues of the fish treated. Biomolecular examination confirmed their belonging, sensu stricto, to the species Anisakis simplex. The use of this technology is taken into consideration for the treatment of other fatty fish such as sardines and anchovies prior to marinating.