PREVALENCE, INFECTION INTENSITY, AND ALLERGENIC RISK OF ANISAKIS SPP. IN READY-TO-EAT FISH PRODUCTS
Main Article Content
Authors
K. Jazina
Laboratory of Biodiversity and Genetic Resources, LLP “National Center of Biotechnology”, Astana, Kazakhstan
A. Bulashev
Department of Veterinary Medicine, S. Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
A. Smagulova
Laboratory of Biodiversity and Genetic Resources, LLP “National Center of Biotechnology”, Astana, Kazakhstan
A. Izbasarova
Department of Biology and Genomics, L.N. Gumilyov Eurasian National University, Astana, Kazakhstan
M. Kirjušina
Department of Ecology, Institute of Life Sciences and Technologies, Daugavpils University, Daugavpils, Latvia
L. Lider
Department of Veterinary Medicine, S. Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
V. Kiyan
Laboratory of Biodiversity and Genetic Resources, LLP “National Center of Biotechnology”, Astana, Kazakhstan
Abstract
Anisakis spp. are foodborne parasites of major public health concern due to their dual role as infectious agents and potent allergens. This study investigated the prevalence, infection intensity, and allergenic potential of Anisakidae in ready-to-eat fish products available on the Astana market (Kazakhstan). A total of 27 commercial fish product brands representing various species and processing methods were examined using artificial digestion and molecular analysis. Third-stage larvae (L3) of Anisakis were detected in 10 products, including cod liver, pink salmon, tuna, mackerel, smoked herring, lightly salted herring, and smoked mackerel. Infection prevalence ranged from 7.5% to 100%, while mean infection intensity varied markedly, with the highest values observed in smoked and lightly salted herring products. PCR assays targeting the 18S rRNA and COX II genes confirmed the presence of Anisakidae DNA in all parasitologically positive samples. Notably, several products without detectable larvae by artificial digestion tested positive by PCR, indicating the persistence of Anisakis-derived genetic material associated with thermostable allergenic proteins. These findings demonstrate that the absence of visible larvae does not necessarily indicate the absence of allergenic risk and highlight the importance of combining parasitological and molecular methods for comprehensive food safety assessment of ready-to-eat fish products.
Keywords
Anisakis spp., foodborne parasites, fish products, allergenic proteins, PCR detection
Article Details
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