A recent study led by researcher Luisana Lugo, in collaboration with the University of Chile and the Institute of Nutrition and Food Technology (INTA), has identified the genetic expression of allergens in the parasite Anisakis pegreffii, present in fish of commercial interest. The finding, published in Scientific Reports, represents an important advance in the understanding of the risks that these parasites pose to human health, especially when fish are consumed raw or undercooked.
The study focused on characterizing genes encoding allergenic proteins at different stages of the parasite’s life cycle. This made it possible to identify which of these proteins are more highly expressed in larvae, which is especially relevant, since these are the proteins normally found in fish that reach the consumer. Fourteen genes encoding 11 different allergens were detected, some of which remain active even after thermal or freezing processes are applied.
One of the most significant findings is that the way fish is prepared directly influences the expression of these allergens. Culinary practices such as sushi, ceviche or carpaccios may not completely eliminate the risks, representing a growing public health problem, especially in countries where consumption of raw fish has increased considerably.
Detailed knowledge of the genetic expression of Anisakis allergens allows progress in possible mitigation measures, such as the development of more specific detection tests or the design of treatments that reduce their impact on allergic individuals. In addition, this information can be key to updating food safety regulations and improving sanitary controls in both the fishing and processing industries.
This study not only highlights the health risks associated with the consumption of raw fish due to the presence of allergens in parasites such as Anisakis pegreffii, but also highlights the need to adopt preventive measures throughout the value chain of the fishing sector. In this context, the use of parasite inertizers on board fishing vessels, devices designed to safely remove contaminated organic debris before it is returned to the sea, is of particular relevance. The TEDEPAD® technology has developed specific solutions that allow compliance with health and environmental regulations, preventing the re-infection of fishing grounds and contributing to the sustainability of the marine ecosystem. Integrating this type of technology into fishing practices not only protects public health, but also reinforces the industry’s commitment to safe, responsible and environmentally friendly fishing.
