Wang Jian-yue, Zhang Jun-he, Lin Qi, Zhang Qian-tong, He Wei-xian, Li Ke-feng, Xu Xu
Zhoushan Center for Disease Control and Prevention, Zhoushan 316021, China.
Zhonghua Liu Xing Bing Xue Za Zhi. 2010 Sep;31(9):1001-4.
To study the rates of infection and physicochemical characteristics of the third stage Anisakis simplex larvae among marine fish caught in Zhoushan Fishery.
Fish were dissected to detect Anisakis larvae and identified morphologically. The survival tolerance of the third stage Anisakis simplex larvae in various medium, anthelmintic drug, temperature were studied in laboratory.
The total infection rate of Anisakis simplex larvae in fish was 49.10%. High rates of Anisakis infection were observed in hairtails, Pneumatophorus japonicus, Miichthys milky, Argyrosomus argentatus and Muraenesox cinereus (infection rates > 90 percent). The infection intensity of Anisakis per fish varied from 1 to 114. The mean intensity of Anisakis larvae was 15.20 per fish. 3314 Anisakis were detected in 218 marine fish. The survival tolerance of the third stage Anisakis simplex larvae in various Medium, anthelmintic drug, temperature were observed in laboratory condition. The third stage Anisakis simplex larvae showed a strong endurance to stock condiment. The anisakicidal effects of the high purity wine were more effective than that of the low purity wine. The anisakicidal effects of 6.25 g/L mebendazole composite were more effective than that of 18.75 g/L and also more effective than those of other drugs. The third stage Anisakis simplex larvae could survive with length up to 9 h and 12 h in condition of -20°C, -10°C and very sensitive to high temperature treatment. However, they could barely survive in more than 11 s and 1 s under the temperature of 50°C and 60°C.
The percentage of infection was fairly high for Anisakis larvae of marine fish caught in Zhoushan Fishery. The third stage Anisakis simplex larvae was shown to have a fairly good tolerance to the external environments. The marine fish were frozen under -20°C beyond 24 h before they were sold on market and cooked with high temperature seemed to be helpful for preventing and controlling effectively the infection of Anisakis.
研究舟山渔场捕获的海鱼中简单异尖线虫三期幼虫的感染率及理化特性。
解剖鱼体以检测异尖线虫幼虫并进行形态学鉴定。在实验室中研究简单异尖线虫三期幼虫在不同介质、驱虫药物、温度下的存活耐受性。
鱼中简单异尖线虫幼虫的总感染率为49.10%。在带鱼、鲐鱼、乳香鱼、斑鳍白姑鱼和海鳗中观察到较高的异尖线虫感染率（感染率>90%）。每条鱼的异尖线虫感染强度为1至114条。每条鱼的异尖线虫幼虫平均强度为15.20条。在218条海鱼中检测到3314条异尖线虫。在实验室条件下观察了简单异尖线虫三期幼虫在不同介质、驱虫药物、温度下的存活耐受性。简单异尖线虫三期幼虫对储备调味品表现出较强的耐受性。高纯度酒的杀异尖线虫效果比低纯度酒更有效。6.25 g/L甲苯达唑复合物的杀异尖线虫效果比18.75 g/L更有效，也比其他药物更有效。简单异尖线虫三期幼虫在-20°C、-10°C条件下可存活长达9小时和12小时，对高温处理非常敏感。然而，在50°C和60°C温度下，它们在超过11秒和1秒的时间内几乎无法存活。
舟山渔场捕获的海鱼中异尖线虫幼虫的感染率相当高。简单异尖线虫三期幼虫对外界环境表现出相当好的耐受性。海鱼在上市前在-20°C以下冷冻超过24小时并高温烹饪似乎有助于有效预防和控制异尖线虫感染。
