Anisakiasis, a parasitic zoonotic disease contracted when eating raw, marinated and cured fish, such as sashimi, sushi, ceviche or smoked herring, is on the rise…
Anisakiasis is now considered an emerging public health risk in many countries where the Japanese and Mediterranean diets are or are becoming popular.
In Japan, alone, anisakiasis has become the leading cause of food poisoning, surpassing campylobacteriosis, salmonellosis, listeriosis as well as noroviruses. Reported cases in the country have increased from only 88 in 2013 to over 20,000 in 2024. The disease has a rapid onset and presents itself with gastric, allergic or gastro-allergic symptoms, often with excruciating abdominal pain. Many people have been hospitalised, and numerous restaurants have been suspended from business because of this. Note that the nematode worm – parasites are invisible in the infested fish flesh!
In reassessing the risk of the Anisakis simplex, EFSA has recently invited competent authorities to contact regular epidemiological studies especially of fish and fish products exempted from freezing. Some countries also have issued national guidelines for inspection, sampling and testing in fish markets, industrial premises and caterers.
At Scielab, we test raw, marinated and cured fish to detect and enumerate both live and dead larvae according to EN ISO 23036-2:2021.
With our strong veterinary background, we can also advise you on how to mitigate risks and achieve commercial food safety.
https://mainichi.jp/english/articles/20220714/p2a/00m/0li/013000c
https://www.aesan.gob.es/AECOSAN/web/seguridad_alimentaria/subdetalle/anisakis.htm
