Nieuwenhuizen Natalie E
Department of Immunology, Max Planck Institute for Infection Biology, Berlin, Germany.
Parasite Immunol. 2016 Sep;38(9):548-57. doi: 10.1111/pim.12349.
Anisakis species are marine nematodes which can cause zoonotic infection in humans if consumed in raw, pickled or undercooked fish and seafood. Infection with Anisakis is associated with abdominal pain, nausea and diarrhoea and can lead to massive infiltration of eosinophils and formation of granulomas in the gastrointestinal tract if the larvae are not removed. Re-infection leads to systemic allergic reactions such as urticarial or anaphylaxis in some individuals, making Anisakis an important source of hidden allergens in seafood. This review summarizes the immunopathology associated with Anisakis infection. Anisakiasis and gastroallergic reactions can be prevented by consuming only fish that has been frozen to -20°C to the core for at least 24 hours before preparation. Sensitization to Anisakis proteins can also occur, primarily due to occupational exposure to infested fish, and can lead to dermatitis, rhinoconjunctivitis or asthma. In this case, exposure to fish should be avoided.
异尖线虫是一种海洋线虫，如果人类食用了生的、腌制的或未煮熟的鱼类和海鲜，就可能导致人畜共患感染。感染异尖线虫会引发腹痛、恶心和腹泻，如果幼虫未被清除，还可能导致嗜酸性粒细胞大量浸润并在胃肠道形成肉芽肿。再次感染会导致一些个体出现全身性过敏反应，如荨麻疹或过敏反应，这使得异尖线虫成为海鲜中隐藏过敏原的重要来源。本综述总结了与异尖线虫感染相关的免疫病理学。通过仅食用在制备前已将鱼的核心部位冷冻至-20°C至少24小时的鱼，可以预防异尖线虫病和胃肠道过敏反应。对异尖线虫蛋白的致敏也可能发生，主要是由于职业接触受感染的鱼类，可能导致皮炎、鼻结膜炎或哮喘。在这种情况下，应避免接触鱼类。
