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

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}  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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