アニサキス幼虫の食品衛生学的研究-I

アニサキス幼虫の分離検出法

抄録

Anisakiasis in man is caused by the penetration of Anisakis worms into the walls of gastro-intestinal tracts. These Anisakis worms are parasitic in the muscle and viscera of sea-fish. The disease may become prevalent among people who often take these fish as raw steak or through other forms of raw dishes. For prevention against the disease, it is necessary to kill the worms or avoid eating raw fish.
In this investigation, four numerical detective methods of Anisakis larvae were tested from the view point of prevention against the disease, Since it is presumed that Anisakiasis can be prevented only by the avoidance of taking raw fish that carries these parasitic worms seven kinds of sea-animals, i.e. mackerel, jack-mackerel, flatfish, squid, prawn, short-necked clams and surf-clams were used as test animals. The following test methods were applied, i.e., 1) glass pressure method, 2) preservation at fixed temperatures (autolysis including putrefactive decomposition), 3) enzymatic digestion by using some commercial preparations on the market, 4) digestion by bacterial protease secreted for 5 to 6 days at 37°C.
The results investigated are summarized as follows: The worms were easily detected by the glass pressure method in the case of ordinary muscles. When the dark muscle was used, detection of the worms by this method was difficult, it being that the worms were not transparent and not reflective under sun light. For the viscera, especially the digestive tracts, the same difficulty was found by this method. Autolysis including bacterial decay was preferable for the estimation of worms from the viscera. Both enzymatic digestions by commercial preparations on the market and bacterial decomposition were not useful for worm detection in the sample meats used.