Nonković Diana, Tešić Vanja, Šimat Vida, Karabuva Svjetlana, Medić Alan, Hrabar Jerko
Department of Epidemiology, Teaching Institute of Public Health of Split-Dalmatia County, 21000 Split, Croatia.
University Department of Health Studies, University of Split, 21000 Split, Croatia.
Pathogens. 2025 Feb 22;14(3):217. doi: 10.3390/pathogens14030217.
Fish and seafood are increasingly recognised as safe and nutritiously valuable foods of animal origin, being a source of about 17% of animal protein globally. Novel culinary trends encourage the consumption of raw or thermally lightly processed fishery products. At the same time, consumers prefer wild, fresh and whole fish over farmed or processed fish. However, the consumption of raw or undercooked fish and other marine organisms poses a risk of contracting parasitic infections, potentially representing a public health risk. Among the most common seafoodborne parasites are members of the Anisakidae family, especially the genus , which can cause potentially detrimental effects to human health. These parasites are the causative agent of a zoonosis termed anisakidosis that is prevalent in countries with high per capita fish consumption. Although the number of annual clinical cases varies among countries and regions and is generally not high, sensitisation to this parasite in the general population seems to be considerably higher. Therefore, anisakidosis is still significantly underreported and misdiagnosed globally, making it a disease of rising public health concerns. To prevent infection and mitigate potential negative effects on human health, proper preventive measures such as gutting the fish, freezing or thermal processing are needed. Moreover, a holistic approach implementing One Health principles together with educational campaigns towards the general public and primary care physicians can extend the knowledge on the occurrence of these parasites in their natural hosts and the diagnosis and incidence of anisakidosis, with a final goal to minimize risks for human health and reducing costs for health systems.
鱼类和海鲜越来越被视为安全且具有高营养价值的动物源性食品，全球约17%的动物蛋白来源于此。新的烹饪趋势鼓励食用生的或经过轻度热处理的渔业产品。与此同时，消费者更喜欢野生、新鲜的整条鱼，而非养殖鱼或加工鱼。然而，食用生的或未煮熟的鱼及其他海洋生物会带来感染寄生虫的风险，这可能构成公共卫生风险。最常见的食源性寄生虫是异尖线虫科的成员，尤其是异尖线虫属，它们会对人类健康造成潜在的有害影响。这些寄生虫是一种人畜共患病——异尖线虫病的病原体，在人均鱼类消费量高的国家很普遍。尽管各国和各地区每年的临床病例数有所不同，且总体数量不高，但普通人群对这种寄生虫的致敏率似乎要高得多。因此，在全球范围内，异尖线虫病的报告仍然严重不足且误诊率高，这使其成为一个日益引起公共卫生关注的疾病。为预防感染并减轻对人类健康的潜在负面影响，需要采取适当的预防措施，如去除鱼的内脏、冷冻或热处理。此外，采用“同一健康”原则的整体方法，结合面向公众和初级保健医生的教育活动，可以扩展关于这些寄生虫在其自然宿主中的出现情况以及异尖线虫病的诊断和发病率的知识，最终目标是将对人类健康的风险降至最低，并降低卫生系统的成本。
