Evaluation of the resistance of Anisakis spp. larvae to products regularly used in the industry and households

Abstract

The rise in popularity of raw or undercooked fish dishes like sushi, sashimi, and ceviche has led to an increase in human cases of anisakiasis. This study aimed to evaluate the resistance of Anisakis larvae to substances like bleach, salt, brine, and marinades. Batches of 10 larvae were exposed to various concentrations of commercial bleach (pure, 50 %, 25 %, 12.5 %, 6.25 %) and salt (dry, 360 g/L, 90 g/L, 45 g/L, 20 g/L). Larvae were also tested with two vinaigrettes (one with mustard and one without) and four marinades made with vinegar and salt. Sodium hypochlorite was highly effective, killing larvae within minutes, with pure bleach eliminating them in 40 s. Dry salt killed them in under 70 min, while different concentrations of brine inactivated them over a period ranging from 3 to 17 days. Dressings with mustard worked faster than those without, and vinegar with higher acetic acid content (8 %) killed larvae in 6 h, compared to 29 h for 6 % acetic acid. Salt and vinegar marinades were more effective together: a combination of 8 % acetic acid and 6 % salt killed larvae in 2.5 h. Overall, sodium hypochlorite proved to be the most effective, while the combination of salt and vinegar also significantly reduced larval survival. These findings highlight the importance of using bleach for disinfecting surfaces and utensils after handling fish to prevent cross-contamination and ensure food safety.