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首页> 外文期刊>Comparative parasitology >Changes in the Anatomical Organization of Contracaecum multipapillatum L3 sensu lato (Nematoda: Anisakidae) Larvae Subjected to Different Culinary Treatments in La Paz, Baja California Sur, Mexico
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Changes in the Anatomical Organization of Contracaecum multipapillatum L3 sensu lato (Nematoda: Anisakidae) Larvae Subjected to Different Culinary Treatments in La Paz, Baja California Sur, Mexico

机译：在墨西哥下加利福尼亚州拉巴斯市接受不同烹饪处理的多头孔菌L3 sensu lato（Nematoda：Anisakidae）幼虫的解剖组织变化

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Anisakidosis is a disease caused by the nematodes Anisakis simplex, Pseudoterranova decipiens (sensu lato), Contracaecum sp., and Hysterothylacium following larval consumption in raw or undercooked fish. The mullets Mugil curema and Mugil cephalus along the coast of La Paz, Baja California Sur, Mexico, have high prevalences and mean intensities of Contracaecum multipapillatum sensu lato L3 larvae, which could increase the risk of acquiring the disease for people eating ceviche (raw fish marinated in lemon juice) or undercooked fish tacos. This study shows the effects of different culinary treatments on the anatomical organization of C. multipapillatum s. lat. L3 larvae. We collected 709 larvae from 58 M. curema from Estero Zacatecas and Balandra. Groups of nematodes were exposed to different treatment regimes involving storage in pure lemon juice, 4% acetic acid (vinegar), and 0.9% saline solution at room temperature, or refrigeration, and fillets were cooked in a microwave oven, cooked foil wrapped, or fried on a conventional stove. We observed fish frozen at —20°C to — 30°C that were destined for supermarket distribution. Helminths survived from 2 to 40 d, except those that were subjected to cooking and freezing, which died immediately. Treatments with lemon, vinegar, and cooking caused more serious lesions and anatomical disruption, which could decrease infectivity of the larvae when exposure time to these treatments lasted more than 2 d. Since fish meat preparation and exposure time to lemon or vinegar are typically from 8 to 10 hr, nematode viability might not be affected in case of accidental ingestion. Therefore, it is recommended to either cook fish or freeze them at —20°C to —30cC for more than 1 wk prior to ingestion.
机译：Anisakidosis是由生或未煮熟的鱼食用幼虫后，由线虫Anisakis simplex，Pseudoterranova decipiens（sensu lato），Contracaecum sp。和Hysterothylacium引起的疾病。墨西哥下加利福尼亚州拉巴兹沿海的Mu鱼Mugil curema和Mugil cephalus患病率高且平均强度为Contracaecum multipapillatum sensu lato L3幼虫，这可能增加食用酸橘汁腌鱼（生鱼）的人患上这种疾病的风险用柠檬汁腌制）或未煮熟的鱼玉米饼。这项研究显示了不同的烹饪方法对多乳头衣藻的解剖组织的影响。拉特L3幼虫。我们从Estero Zacatecas和Balandra的58 M. curma收集了709幼虫。线虫组暴露于不同的处理方式，包括在室温下或冷藏中储存在纯柠檬汁，4％乙酸（醋）和0.9％盐水溶液中，或冷藏，然后将鱼片在微波炉中煮熟，用熟的铝箔包裹或在传统的炉子上炸。我们观察到冷冻在—20°C至— 30°C的鱼被运往超市的情况。蠕虫存活了2至40天，但经受烹饪和冷冻的蠕虫却立即死亡。用柠檬，醋和烹饪进行的处理会导致更严重的损伤和解剖结构破坏，当这些处理的暴露时间持续超过2 d时，可能会降低幼虫的感染性。由于鱼肉的制备以及柠檬或醋的暴露时间通常为8到10小时，因此在意外摄入的情况下，线虫的生存能力可能不会受到影响。因此，建议在摄食之前将鱼煮熟或在-20°C至-30cC的温度下冷冻1周以上。

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