Control of Fishborne Parasites in the Food Industry
Fishborne parasites constitute an emerging food safety issue. Whereas the focus in Europe is on nematode larvae (Anisakids), human infections with fishborne trematodes and cestodes are equally prevalent in Asia. Preferences for eating raw or marinated freshwater fish raised where the water may be contaminated with feces, may account for that. Heating (≥ 60°C) and deep-freezing (≤ 20°C), should render fish products safe for consumption as regards nematodes and cestodes; less is known about the resistance to freezing of metacercariae from trematodes. In addition, the potential of traditional, as well as advanced, methods of food processing to serve as critical steps in food production chains has scarcely been explored. The EU COST Action “Euro-FBP: A European Network for Foodborne Parasites” (https:// eurlp.iss.it/) has aimed at reviewing the current status of knowledge regarding fishborne parasites and at pointing out potential deficiencies in control of them in food.
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