Brian Himelbloom and Christopher Sannito Kodiak Seafood ...College of Fisheries and Ocean Sciences...

Brian Himelbloom and Christopher Sannito Kodiak Seafood and Marine Science Center College of Fisheries and Ocean Sciences University of Alaska Fairbanks

4/20/2017 KAMSS 1

}  Marine nematodes (Anisakis, Pseudoterranova) }  Parasitic association with marine mammals

and fish }  Associated with seafoodborne illness

outbreaks in humans }  Primary cause: consumption of raw or

undercooked fish without prior freezing

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Freeze and store at -20 C or below, 7 days

or

Freeze at -35 C or below until solid and store at -35 C for 15 hr

or

Freeze at -35 C or below until solid and store at -20 C for 24 hr

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https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252393.pdf

}  Monitor temperature of fish fillets undergoing freezing

}  Monitor temperature of fish fillets undergoing cooking

}  Determine when inactivation of added nematodes in fillets occurs in temperature experiments

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}  Whole sockeye salmon and Pacific cod }  Determine quantity of nematodes in fish }  Collect live parasites for adding to fillets for

temperature experiments }  Monitor internal temperatures using iButtons }  Monitor griddle temperatures using handheld

infrared thermometer }  Evaluate nematodes post-treatment for

survivability

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Fish # Grade Gender Length (cm)

Width (cm)

Weight (kg)

Parasites

1 A F 57 13 2.19 Numerous (n = 44) associated with pyloric cecae; none in fillets

2 C-D M 59 14 2.40 Zero in guts; one in fillet3 B F 61 13 2.33 Zero in guts; one in fillet4 C-D M 62 15 2.40 Zero in guts; one in fillet5 B F 57 13 2.06 Numerous (n = 43)

associated with pyloric cecae, liver and roe; none in fillets

6 C M 54.5 14 2.03 Several (n = 7) associated with pyloric cecae and milt; none in fillets

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Fish # Grade Gender Length (cm)

Width (cm)

Weight (kg)

Parasites

7 D F 59.5 14.5 2.53 One in gut and one on roe

8 B F 51 12 1.46 Zero

9 C F 57.5 13 1.94 Lots (n = 74) in guts10 C F 53.5 12 1.57 Zero

11 B F 56 13 2.03 Zero; small “sea lice” associated with stomach

12 C-D F 56.5 13 1.85 One on liver; one in fillet

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Fish # Grade Gender Length (cm)

Width (cm)

Weight (kg)

Parasites

1 Exc. F 54 13 1.74 two in gut and fillet 2 Fair M 55 13 1.67 several in fillets only 3 Fair M 55 15 1.80 several in stomach; one in fillet

4 Fair F 50 13 1.27 none

5 Fair F 52.5 12 1.32 several in guts 6 Good F 62 19 2.80 one in liver only 7 Good M 56 13 1.95 two in fillet 8 Good F 60 15.5 2.25 none

9 Fair M 61 16 2.36 two in fillets10 Good F 54 14.5 1.92 three in fillets11 Good F 67.5 20 3.43 none

12 V. Good M 60 16 2.45 one in fillet13 V. Good F 57 14 1.86 one in fillet14 V. Good M 57 16 1.95 none

15 V. Good M 56 15 1.78 one in fillet; one in gill

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SandwichNumber

Weight (g) Thickness (mm)

1 240 32.7 2 175 19.7 3 297 23.9 4 242 27.7 5 198 23.2 6 249 33.0 7 262 34.0 8 160 26.0 9 212 26.710 241 31.011 186 26.012 222 26.413 203 32.114 132 29.315 274 34.416 265 29.517 261 23.418 203 30.919 208 25.020 183 26.521 154 28.722 266 35.6Mean (± s.d.)

219.7 ± 43.7 28.4 ± 4.2

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Fillet Thickness

(mm)

Fillet Weight (g)

Griddle Time (1/2 on each side) and Temperature

Peak Internal Temperature

(C)

Parasite Survival

Fillet Appearance

22 155 0.5’ @ 180 C 19 Y Raw

28 163 1.0’ @ 175 C 21 Y Raw

22 158 1.5’ @ 155 C 24 Y Raw

23 171 2.0’ @ n.d. 31 Y Slightly Raw

16 157 2.5’ @ 170 C 34.5 Y Slightly Raw

13.5 151 3.0’ @ 160 C 43 Slightly Y Slightly Cooked, Flakes

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}  Preliminary data indicated blast freezing (-20 C) quickly inactivated nematodes inserted into cod fillets

}  Undercooking (<50 C internal) of non- frozen nematode-containing cod fillets appear cooked and presents a risk to consumers

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}  Determine freeze inactivation of nematodes inserted into headed and gutted fish

}  Conduct heat inactivation of nematodes }  Molecular identification of nematodes found

in Alaska fish

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}  Project funding from Alaska Seafood Marketing Institute (ASMI)

}  Ms. Michael Kohan, Seafood Technical Director, ASMI

}  Anonymous seafood processor

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