Deliverable D7.3 Report on treatments for killing parasites in fishery products

PARASITE: Parasite Risk Assessment with Integrated Tools in EU Fish Production Value Chains Collaborative Project Targeted to a Special Group (Such as SMEs) GA 312068 (01/02/2013-1/01/2016).

Detalles Bibliográficos
Autores: Careche, Mercedes, Sánchez Alonso, Isabel, González Muñoz, Miguel, Navas, Alfonso, Tejada Yábar, Margarita, Pascual, Santiago
Tipo de recurso: otro
Estado:Versión publicada
Fecha de publicación:2015
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/257317
Acceso en línea:http://hdl.handle.net/10261/257317
Access Level:acceso abierto
Palabra clave:Salud
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
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dc.title.none.fl_str_mv Deliverable D7.3 Report on treatments for killing parasites in fishery products
title Deliverable D7.3 Report on treatments for killing parasites in fishery products
spellingShingle Deliverable D7.3 Report on treatments for killing parasites in fishery products
Careche, Mercedes
Salud
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
title_short Deliverable D7.3 Report on treatments for killing parasites in fishery products
title_full Deliverable D7.3 Report on treatments for killing parasites in fishery products
title_fullStr Deliverable D7.3 Report on treatments for killing parasites in fishery products
title_full_unstemmed Deliverable D7.3 Report on treatments for killing parasites in fishery products
title_sort Deliverable D7.3 Report on treatments for killing parasites in fishery products
dc.creator.none.fl_str_mv Careche, Mercedes
Sánchez Alonso, Isabel
González Muñoz, Miguel
Navas, Alfonso
Tejada Yábar, Margarita
Pascual, Santiago
author Careche, Mercedes
author_facet Careche, Mercedes
Sánchez Alonso, Isabel
González Muñoz, Miguel
Navas, Alfonso
Tejada Yábar, Margarita
Pascual, Santiago
author_role author
author2 Sánchez Alonso, Isabel
González Muñoz, Miguel
Navas, Alfonso
Tejada Yábar, Margarita
Pascual, Santiago
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Salud
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
topic Salud
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
description PARASITE: Parasite Risk Assessment with Integrated Tools in EU Fish Production Value Chains Collaborative Project Targeted to a Special Group (Such as SMEs) GA 312068 (01/02/2013-1/01/2016).
publishDate 2015
dc.date.none.fl_str_mv 2015
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/other
http://purl.org/coar/resource_type/c_18gh
Publisher's version
info:eu-repo/semantics/publishedVersion
dc.type.openaire.fl_str_mv info:eu-repo/semantics/report
format other
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/257317
url http://hdl.handle.net/10261/257317
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/FP7/312068
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling Deliverable D7.3 Report on treatments for killing parasites in fishery productsCareche, MercedesSánchez Alonso, IsabelGonzález Muñoz, MiguelNavas, AlfonsoTejada Yábar, MargaritaPascual, SantiagoSaludhttp://metadata.un.org/sdg/3Ensure healthy lives and promote well-being for all at all agesPARASITE: Parasite Risk Assessment with Integrated Tools in EU Fish Production Value Chains Collaborative Project Targeted to a Special Group (Such as SMEs) GA 312068 (01/02/2013-1/01/2016).One of the critical points in the prevention of the risk of Anisakis infection is the application of technological treatments to ensure the mortality of any larva present in the fish. Freezing fish muscle and their subsequent frozen storage is at present the most adequate technology treatment to control the risk of infection of consuming raw or undercooked infected fish. Anisakis L3 is also moderately tolerant to heat stress. In order to mitigate the risk of the intake of live larvae in seafood products it is important to define with precision at which point the parasites are no longer infective after a thermal treatment in order meet both sensory quality and safety of the products. Non-thermal processes (such as high hydrostatic pressure, ultrasound, irradiation, high intensity pulsed electric fields, oscillating magnetic fields and light pulses) can be used for the inactivation of food spoilage microorganisms without affecting the quality of the food but there is insufficient information to show that alternative non-thermal treatments are effective at killing Anisakis larvae under conditions that preserve the products’ organoleptic qualities. The general objective addressed in this deliverable was to design optimal treatments for the inactivation of anisakids in fishery products. For that, different factors affecting the thermal treatments (freezing and heating) to inactivate Anisakis simplex L3 in terms of viability, in vitro infectivity and allergenicity were addressed in isolated larvae and infected fish muscle. The study of the effectiveness of non-thermal treatments was addressed in terms of viability and agar penetration capacities. Some treatments (e.g. freezing) were selected as the most applicable and the quality of fish muscle under different conditions known to inactivate Anisakis was studied by sensory analysis and physical chemical methods (e.g. water holding capacity), spectroscopy (Low Field NMR relaxometry) and microscopy (optical, TEM). This information was used to find tools to verify that fishery products have been subjected to a given treatment, which could aid in the verification that EC regulation is being implemented. A relation was observed between freezing rates, final freezing temperatures and viability of the larvae both in isolated larvae and infected fish muscle. At 40-50% survival rates, very low fractions (3-10%) of the frozen and thawed larvae which were mobile could penetrate an agar gel and 100% died within 18 h under acid conditions simulating those of the gastric fluid. The oxygen consumption of the surviving larvae was not very different from the intact ones. The frozen and thawed larvae released antigens and allergens to the medium and it is suggested that to some extent this could be attributed to loss of the larvae integrity. There can be differences in local temperatures within a freezing process, so that some larvae may be accidentally viable, for example, in home freezers. This fact, and the lower infectivity of moribund larvae, do seem to counteract. However, the release of allergens suggest that the pathogenic potential of these moribund larvae cannot be discarded. A. pegreffii may be more labile to technological treatments and therefore present less infective potential. However, both A. pegreffii and A. simplex s.s. seem to have similar antigen and allergens suggesting a similar allergenic potential. Since high freezing rates are preferred to maintain best eating quality of fish, the results from isolated larvae and minced fish experimentally infected with Anisakis could be used to design technological conditions to meet both safety in terms of larvae mortality and fish quality. On the other hand, when the focus is on providing recommendations for the general public, it is very important to take into account the differences in temperatures within a freezer and be more conservative with the times and temperatures to be used in households. Also modeling total freezing times, which has been performed as an example, would aid to extend the present results to a broader scenarios (e.g. fat vs lean fish or fillets vs whole, different loads). This will be useful for more precise recommendations to consumers and industry so that we move in a range of freezing times sufficient to kill Anisakis and good quality products. A significant percentage of the variability in survival of Anisakis after heating treatments can arise from local differences in temperatures attained by the pieces of fish within a given culinary treatment. Oven cooking has proven to be safe at oven temperatures of 200 ºC for 20 minutes, although larvae subject to heating for only 10 min in fish are considered to have no infective potential. The low oxygen consumption rate of larvae surviving heating at 50 ºC, as compared to the controls suggests an impaired metabolism. As for freezing, more precise time and temperature recommendations should be given to the consumers to account for the high variability of heating regimes, presentations, etc and the fact that consumers tend to cook the fish for lower temperatures or shorter times. The assayed ultrasound and active packaging technologies have no effect on the inactivation of Anisakis larvae. High Pressure Processing had an inactivating effect on Anisakis, but their impact in organoleptic characteristics of fish flesh must be also taken into account. After treatments, the viable/active Anisakis larvae maintained agar penetration capacities, except for those surviving HPP. Control measures based on thermal processing (cooking and freezing) are thus at present, the most effective and a best-value for money approach. The freezing rate and storage time affected the sensory quality of the fish samples so that it is suggested that freezing rates of 70 min or less at a maximum temperature of -20 °C and thawing after 24 h could meet both safety in terms of Anisakis mortality and eating quality. These results do not exclude the fact that we could find faster freezing rates that would render equal or better results at shorter storage times in the freezer. Significant changes in muscle characteristics between unfrozen vs frozen and thawed fish, and also among samples subjected to different freezing rates have been observed. Among them, LF NMR relaxometry can be used as a tool to successfully verify if a sample has been frozen and, to some extent, if it has been subjected to fast or slow freezing rates and they open a possibility for authentication, which could aid in the verification of implementation of the EC regulation.This Project has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement nº 312068.Peer reviewedEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222015info:eu-repo/semantics/otherhttp://purl.org/coar/resource_type/c_18ghPublisher's versioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/reporthttp://hdl.handle.net/10261/257317reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/FP7/312068Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2573172026-05-22T06:33:51Z
score 15,812455

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