Collaborative study for quantification of Anisakis larvae in spiked salmon fillets (Salmo salar) by a modified Codex digestion method

• Published in: Journal für Verbraucherschutz und Lebensmittelsicherheit 2014-12, Vol.9 (4), p.359-365
• Main Authors: Karl, Horst, Ostermeyer, Ute, Bauer, Hans, Miller, Andreas, Mohn, Karin, Müller-Hohe, Elke, Neuhaus, Henner, Pölzelbauer, Catharina, Stumme, Barbara, Walter, Michael, Wernusch, Jakob, Werth, Björn-Martin, Wittmann, Claudia
• Format: Article
• Language: English
• Subjects: Agriculture; Anisakis; Biological and medical sciences; Biomedical and Life Sciences; Biotechnology; Chemistry/Food Science; collaborative testing; digestion; farmed fish; fillets; Food Science; frozen storage; larvae; Life Sciences; Medical sciences; Plant Genetics and Genomics; Public health. Hygiene; Public health. Hygiene-occupational medicine; quantitative analysis; Research Article; Salmo salar; salmon; temperature
• ISSN: 1661-5751; 1661-5867
• DOI: 10.1007/s00003-014-0907-7

A collaborative study for quantification of Anisakis larvae in spiked farmed salmon fillets was conducted by 12 laboratories in 2012, using a modified Codex method (CODEX STAN 244). N = 6 samples with a different number of Anisakis larvae including two blind duplicates were analyzed by participants. All laboratories applied the same modified digestion method with stirring speed of 500–600 rpm, using a triangular stirring bar and a maximum digestion temperature of 35 °C in order to reduce fragmentation of larvae. All participants found correctly no larvae in the control samples while the mean recovery rate of all spiked larvae was 86.6 %. The among-laboratory reproducibility was 16.5 %. Differences were noticed in the interpretation of Anisakis fragments, which occurred as a result of prolonged frozen storage of the samples.