| 王建跃,张均和,林启,张乾通,何伟贤,李科峰,徐徐.舟山渔场主要食用经济鱼类异尖线虫感染及其理化耐受特性研究[J].中华流行病学杂志,2010,31(9):1001-1004 |
| 舟山渔场主要食用经济鱼类异尖线虫感染及其理化耐受特性研究 |
| Infection and physico-chemical characteristics of Anisakis among marine fish caught in Zhoushan Fishery |
| 收稿日期:2010-03-11 出版日期:2014-09-10 |
| DOI： |
| 中文关键词: 海鱼 异尖线虫 感染 耐受 |
| 英文关键词: Marine fish Anisakis larvae Infection Tolerance |
| 基金项目:浙江省医学重点学科资助项目(07-F11);浙江省医药卫生科学研究基金(2007B239);舟山市科技局资助项目(07556) |
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| 中文摘要: |
| 目的 了解舟山渔场海鱼异尖线虫三期幼虫感染情况及理化特性.方法 解剖鱼体,分离体内异尖线虫幼虫,镜下鉴定虫种;观察异尖线虫三期幼虫在不同的介质、抗蠕虫药、温度下的生存耐受情况.结果 海鱼异尖线虫总感染率为49.10%(218/444),感染率较高的鱼种有带鱼、鲐鱼、(鱼免)鱼、白姑鱼和海鳗等(感染率均＞90%),218条海鱼体内共检出异尖线虫3314条,平均强度为每条鱼感染异尖线虫15.20条.异尖线虫三期幼虫对常用的调味品有较强的耐受力,高度白酒杀虫效果优于低度白酒;低浓度复方甲苯咪唑(6.25 g/L)杀虫效果优于高浓度复方甲苯咪唑(12.50、18.75 g/L),也优于其他药物;异尖线虫三期幼虫对低温有较强的耐受力,在-20℃、-10℃时分别可存活9h、12 h;对高温非常敏感,50 ℃、60 ℃时分别在11 s内及1 s内死亡.结论 舟山渔场海鱼异尖线虫三期幼虫感染率较高.海鱼进入市场前在-20℃冰冻24 h、高温烹饪可有效预防和控制异尖线虫感染 |
| 英文摘要: |
| Objective To study the rates of infection and physicochemical characteristics of the third stage Anisakis simplex larvae among marine fish caught in Zhoushan Fishery. Methods Fish were dissected to detect Anisakis larvae and identified morphologically. The survival tolerance of the third stage Anisakis simplex larvae in various medium, anthelmintic drug, temperature were studied in laboratory. Results The total infection rate of Anisakis simplex larvae in fish was 49.10%. High rates of Anisakis infection were observed in hairtails, Pneumatophorus japonicus, Miichthys miiuy,Argyrosomus argentatus and Muraenesox cinereus (infection rates ＞90 percent). The infection intensity of Anisakis per fish varied from 1 to 114. The mean intensity of Anisakis larvae was 15.20 per fish.3314 Anisakis were detected in 218 marine fish. The survival tolerance of the third stage Anisakis simplex larvae in various Medium, anthelmintic drug, temperature were observed in laboratory condition. The third stage Anisakis simplex larvae showed a strong endurance to stock condiment. The anisakicidal effects of the high purity wine were more effective than that of the low purity wine. The anisakicidal effects of 6.25 g/L mebendazole composite were more effective than that of 18.75 g/L and also more effective than those of other drugs. The third stage Anisakis simplex larvae could survive with length up to 9 h and 12 h in condition of -20 ℃, -10 ℃ and very sensitive to high temperature treatment. However, they could barely survive in more than 11 s and 1 s under the temperature of 50 ℃ and 60 ℃. Conclusion The percentage of infection was fairly high for Anisakis larvae of marine fish caught in Zhoushan Fishery. The third stage Anisakis simplex larvae was shown to have a fairly good tolerance to the external environments. The marine fish were frozen under -20 ℃ beyond 24 h before they were sold on market and cooked with high temperature seemed to be helpful for preventing and controlling effectively the infection of Anisakis. |
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