Hauck A K
J Parasitol. 1977 Jun;63(3):515-9.
Two hundred and twenty Pacific herring (Clupea harengus pallasi) from Yaquina Bay, Oregon, were divided into five groups to test the effects of various methods of handling and processing (fresh, frozen, brined, cold smoked, and cold smoked-gibbed) on the occurrence and survival of Anisakis larvae in the flesh. Viscera and flesh were digested separately using a pepsin-HC1 technique, and counts were taken of Anisakis larvae. Parasite loads were statistically largest in the flesh of frozen, brined, and smoked fish. Smoked fish harbored the greatest proportions of larvae in the flesh. Human consumption of brined or cold smoked Pacific herring represents a potential public health hazard.
从俄勒冈州亚奎纳湾采集了220条太平洋鲱鱼（Clupea harengus pallasi），将它们分成五组，以测试不同处理和加工方法（新鲜、冷冻、腌制、冷熏和冷熏去内脏）对鱼肉中异尖线虫幼虫的出现和存活情况的影响。使用胃蛋白酶 - 盐酸技术分别消化内脏和鱼肉，并对异尖线虫幼虫进行计数。冷冻、腌制和烟熏鱼的鱼肉中寄生虫负荷在统计学上最大。烟熏鱼的鱼肉中幼虫比例最高。人类食用腌制或冷熏的太平洋鲱鱼存在潜在的公共卫生危害。
