アニサキス幼虫の食品衛生学的研究-III

放射線照射によるアニサキス幼虫の死滅効果について

抄録

In a previously published paper, it was observed that killing of Anisakis worms is effective for the prevention of Anisakiasis. The illness is believed to be caused by the penetration of Anisakis worms into the human alimentary canal.
This work aims to study the effectiveness of gamma irradiation from ⁶⁰Co in the killing of worms and its applicability to fish processing.
The larvae were irradiated with doses of 0.0, 1.7 and 8.4 Krad: 0.0, 0.3, 0.6 and 1.0 Mrad in 0, 1, 3 and 6% saline solution. Moreover, the protective action of protein on Anisakis worms was estimated using a 17% egg white saline solution. The higher the doses applied, the higher the mortality observed over 10 days, though less than 60% mortality was observed on the first day of irradiation, even with a dose of 1.0 Mrad in 6% NaC1. Therefore irradiation is not applicable to food processing, because unfavorable decomposition of food constituents may occur with doses higher than 0.6 Mrad. As for the effect of saline concentration, the worms in 1% saline solution showed greater resistance than those in 0 or 3% solutions. On addition of egg white, a protective effect was observed for 4 or 5 days.
In conclusion, irradiation is not applicable for killing Anisakis worms under conditions of fish processing.