Molecular Epidemiology of Anisakis spp. in Wedge Sole, Dicologlossa cuneata (Moreau, 1881), from Fishmarkets in Granada (Southern Spain), Caught in Two Adjacent NE and CE Atlantic Areas
Metadatos
Afficher la notice complèteAuteur
Buzo Domínguez, Sara; Morales Yuste, Manuel; Domingo Hernández, Ana María; Benítez Rodríguez, Rocio; Adroher Auroux, Francisco JavierEditorial
MDPI
Materia
Wedge sole Dicologlossa cuneata Anisakiasis Anisakis Hysterothylacium Andalusia Spain FAO 27.IXa Morocco FAO 34.1.11
Date
2021Referencia bibliográfica
Buzo-Domínguez, S.; Morales-Yuste, M.; DomingoHernández, A.M.; Benítez, R.; Adroher, F.J. Molecular Epidemiology of Anisakis spp. in Wedge Sole, Dicologlossa cuneata (Moreau, 1881), from Fishmarkets in Granada (Southern Spain), Caught in Two Adjacent NE and CE Atlantic Areas. Pathogens 2021, 10, 1302. https://doi.org/10.3390/ pathogens10101302
Résumé
The presence of third stage larvae (L3) of Anisakis spp. in wedge sole, Dicologlossa cuneata
(Moreau, 1881), purchased in fishmarkets in the city of Granada (Andalusia, southern Spain) was
assessed. The wedge sole were caught in two FAO zones: area 27.IXa NE Atlantic (SW Spain coast)
and area 34.1.11 CE Atlantic (NW Morocco coast). Only Anisakis larvae, type I, were detected in the
largest fish (>20 cm) from the CE Atlantic. These were molecularly identified as A. simplex s.s. The
prevalence (P) of Anisakis in this area was 12.5% and the mean intensity (MI) was 1. The presence of
Hysterothylacium spp. larvae was also detected in the fish from both areas, with the prevalence being
approximately double in the CE Atlantic area (12.5 vs. 5.7). A comparison between the Anisakisinfected and non-infected fish from this area showed that the former were significantly longer than
the latter (p < 0.01). These results show that Anisakis parasitization of wedge sole sold in the markets
of the city of Granada is of low prevalence and intensity (P = 4.5, MI = 1), especially in those from
area 27.IXa (P = 0), indicating that the risk of human infection is low, particularly as this fish is
traditionally prepared by deep-frying in oil in Andalusia (southern Spain).