JUN. JUL. 2013
VII
of anchovies, ready to be sold in
fish markets and restaurants, from a
whole match fished in Adriatic Sea,
highlights a big problem on the sale
and consumption of raw fish. The
anchovies seized were in fact found to
have “alive and vital” Anisakis larvae.
what is it?
The Anisakis is a parasite
belonging to the family of the
nematode, which lives in the stomach
of marine mammals. The species of
Anisakis carry out their life cycle in
the marine environment. The eggs are
released into the water through the
feces of marine mammals. Immediately,
after hatching they are ingested by the
first intermediate host, a crustacean,
which in turn is ingested by the second
intermediate host or paratenic, in
which the parasite can not develop
and grow) which is the fish, and then
close its cycle biological returning to
its definitive host (marine mammals),
where it completes its development.
Risks
. We haunts if we eat raw or
undercooked seafood containing
Anisakis larvae inside. This parasite
can cause gastrointestinal disorders
characterized by abdominal pain,
vomiting, diarrhea and in severe cases,
even perforation of the stomach or
bowel.
The microbiological problems
associated to the primary
contamination of the fish and to the
secondary, due to the manipulation; as
well as those parasitological, related to
the possible presence of parasites in
the muscle mass of the fish. Without
heat treatment, they remain viable and
the consumer ingests them. Those are
real and not to be underestimated in
no way whatsoever.
Among the fish species more
susceptible to infestation with Anisakis
we can remember the anchovy or
anchovy, sardine, mackerel, herring,
spatula fish, cod or hake, red mullet,
sea bass or sea bass, tuna.
In our continent - the first cases under
study date back to the ‘50s and ‘60s,
related to the use of Dutch raw herring
consumed after a light salting (with
salt to less than 15%) - the disease is
on the rise today. In Italy the problem
is underestimated and not even a little:
many cases of tumors and ulcers or
strange diseases do not have convinced
doctors and experts in the industry
and have led to the hypothesis that
the use of raw fish it could be the
cause. Should not be overlooked
even some forms of allergies caused
by fish infested, sometimes by
ingestion of dead larvae, with rhinitis,
conjunctivitis, asthma, angioedema up
to anaphylactic shock.
What the law requires.
The Council
Regulation (EC) No. 853/2004, Annex
III, Section VIII, Chapter III, point D,
states that:
- “Following fishery products, it must
be frozen at a temperature not higher
than -20 ° C in every part of the mass
for at least 24 hours. The products for
which such treatment is required are
those to be consumed raw or almost
raw, those for the treatment of cold
smoking (with internal temperature
lower then 60 ° C), in particular
sardine, mackerel, sprat and wild
salmon, those marinated and / or
salted if the processing is insufficient
to destroy the larvae of nematodes.
- This treatment has a preventive
measure and it’s not useful for the fish
infested clearly: in fact, the latter as a
result of visual inspection to which the
operator is required, should not be put
on the market.
- It has exemption from the
treatment only with permission of
the competent authority in case the
fishing area of origin does not present
health risks from the presence of
parasites (according to the available
epidemiological data).
- The chef and restaurateur are
required to freeze the fish constitutes
the raw material for their preparations
intended for raw consumption.
- According to the Mediterranean use
he freezing is not necessary for the
preparation of salted anchovies. For the
devitalization of the larvae values of
salt concentration (NaCl) greater than
15% for at least 28 days are considered
enough.
- Alternatively, you can also use a heat
treatment at a temperature above +60 °
C for at least 10 minutes.
- The raw fish subjected to prior
freezing at -20 ° C for at least 24 hours,
must be accompanied by a statement
from the manufacturer to the effect
treatment. It is believed that such
certification can also be reported in the
labeling of the package.
- Is exempted in the attestation
restaurateur administering the product
treated to their customers (end-users).
- The administration of raw fish that
is not subjected to the treatment
described above corresponds to the
failure to meet the “requirements
of parasites” involves a sanctioned
administrative fine ranging from €
1,000 to € 6,000
- The ingest of food this is actually
invaded by parasites, integrates
violation may lead to imprisonment of
up to one year and a fine ranging from
EUR 30 to EUR 30,987.
- When parasites belong to the species
that are dangerous for humans that
would be the violation art. 444 of the
Penal Code: imprisonment from six
months to three years.
conclusions
. We have seen that the
obligation to freeze the fish has been
existing for 20 years and it is regulated
by the European Union. The intent is to
ensure the customer a safety threshold.
The law, even if minor, punishes those
who do not ensure the quality of the
product and prevents freezing if with
the same visual appearance is not
acceptable and safe. My advice to all of
you is to not abuse or pretend nothing
happened. Restaurateurs, chefs and
operators in the industry, we should all
be careful. That’s not a joke.
My speech is aimed for improving the
quality of work and the safety. We are
remaining at your disposal for any
clarification and to give you advice on
the most innovative security systems to
develop marinated products, smoked
and cooked at a low temperature for
maximum security.
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