Veterinary and sanitary examination of salted pacific herring with Anisakidosis

Abstract

Canning fish with table salt is one of the predominant processing methods that helps protect the product from decomposition by microorganisms and is used as disinfection for some invasive diseases. But the violation of manufacturing technologies and the use of stale fish as raw materials contributes to the development of defects and the preservation of the viability of parasites, which can pose a danger to human health.

Anisakidosis is a helminthiasis caused by nematodes from the genus Anisakis simplex, localized in the muscle tissue and serous membranes of marine fish. This pathogen leads to intestinal invasions in many species of mammals, including humans.

The purpose of our study was to conduct a parasitological study of samples of Atlantic herring (Clupea harengus) undivided salted of different brands.

This article highlights the study of Atlantic herring of different brands sold in the retail chain of St. Petersburg. An external and internal examination of herring, a compressor study of muscle tissue and a study using the method of parallel muscle incisions were carried out. Among the studied samples, according to the results of the parasitological study, trademarks I and II account for 4 infected herring out of 10 (40%), and among the samples of trademark III, 7 out of 10 samples were affected by nematodes of the genus Anisakis simplex (70%).