Study of the resistance variability of Anisakis larvae to some technological stressors

Abstract

The aim of this work was to assess the resistance variability of a large number of Anisakis larvae (n = 1,200) to certain food technology stressors such as marinade and thermal treatment, with particular regard to the relationship between stress resistance and length (in millimeters). The larval inactivation rate for marinating treatment showed the highest resistance in the longest larvae when the concentration of NaCl and organic acids were higher, while for milder treatments, the resistance was inversely proportional to length. Concerning thermal treatments, the resistance observed was approximately, but directly, proportional to larvae length.