|Issue № 1||
|Petrozavodsk State University, email@example.com|
|Ph.D., associate professor, Petrozavodsk State University, T_Kuchko70@mail.ru|
|Ph.D., Petrozavodsk State University, firstname.lastname@example.org|
measures of infestation
Summary: The assessment of infestation of the white-sea navaga with nematodes of the Anisakidae family at the fishing places was given. The analysis of preventive measures aimed at preventing human anisakidosis was carried out. The relevance of the work is determined by the belonging of navaga to the significant objects of commercial fishing on the White Sea in the absence of studies of its infection with anisakid larvae in different storage conditions. It was shown that invasion extensity of navaga by anisacid nematodes is 74 ± 5 % with the invasion intensity 5.5 ± 1.6 specimens. A direct relationship between the length of the fish’s body and the intensity of its infection was noted. Anisacid larvae were found in fish at different stages of development in the liver, pyloric appendages, on intestinal serosa, in muscles, gonads, under the skin, in the gills and in the anal area. The presence of anisakid adult forms makes navaga the final host of the parasites. The analysis of nematode survival was carried out under different conditions of fish storage: freshly caught (raw fish), cooled after 24 hours of storage and defrosted after 15 days of freezing. It was shown that the decrease in the intensity of fish infestation with anisakid larvae is associated with the effectiveness of preventive measures and with the transition of larvae from one stage to another. Freezing fish artificially (air temperature not less than -18 °C) and heat treatment (not less than 25 minutes) are most effective for the elimination of larvae and adult anisacids. The main "target organ" – the liver, where there is an accumulation of anisakids at different stages of development was determined. The use of liver in food is recommended only after artificial freezing of fish with subsequent cooking.
© Petrozavodsk State University
Received on: 25 November 2019
Published on: 20 March 2020
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