Anisakis stability in foods

Anisakis simplex has been implicated in anisakiasis, an infection caused by consumption of contaminated raw or undercooked sea foods. Infective L3 larvae are able to survive in the flesh of dead fish for some time, but are killed by freezing. They are not heat resistant and are killed by temperatures above 60 ° C.

However, they may survive cold-smoking, marinating and fermentation processes applied to fish. Consumption of fish contained with parasite Anisakis simplex provides acute allergic manifestations caused by IgE-mediated sensitization to Anisakis allergens.

Various fish associated with Anisakis including cod, haddock, fluke, pacific salmon, herring, flounder and monkfish.

Anisakis simplex allergens are reported to be more heat stable than the larvae and may survive both cooking and freezing.
Anisakids stability in foods