Risk analysis of human anisakidosis through the consumption of the blue whiting, Micromesistius poutassou, sold at Spanish supermarkets.

European legislation directed at the catering industry concerning the prevention of anisakidosis proposes efficient measures to avoid human infestation, but this legislation does not directly address the consumer at the household level. Assessing the anisakidosis risk for consumers who buy fresh fish at supermarkets in Spain, 284 blue whiting, Micromesistius poutassou, specimens, originating from two fishing zones and seasons of capture, sold at five nationwide Spanish supermarket chains, were examined to identify the presence of anisakid species and analyze their prevalence and abundance in viscera and flesh. The potential influence of intrinsic (length and weight) and extrinsic (origin, season, and days after catch) factors was statistically analyzed. The only two species detected were Anisakis simplex complex and Hysterothylacium sp. Total anisakid prevalence was 55.6%, with A. simplex being more prevalent (53.9%) and abundant (3.9 helminths/fish), and also carrying the biggest risk for consumers. Origin (Atlantic and Mediterranean) and season (spring and autumn) were the most influential factors among those considered. Results suggest that specimens originating from the Atlantic, of greater weight and length, and caught in spring pose the highest transmission risk of anisakidosis. Moreover, the days passed between the catch and consumption should be considered as a risk factor. Thus, in addition to the recommendation of freezing fish at -20°C for at least 24 h (in case the fish is consumed raw or poorly cooked), new and easy-to-follow recommendations are being proposed to avoid anisakidosis at home, which emphasize the importance of the information provided on fish crate labels.