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Parasitic infection levels by Anisakis spp. larvae (Nematoda: Anisakidae) in the black scabbardfish Aphanopus carbo (Osteichthyes: Trichiuridae) from Portuguese waters
Cruz, C. (2009). Parasitic infection levels by Anisakis spp. larvae (Nematoda: Anisakidae) in the black scabbardfish Aphanopus carbo (Osteichthyes: Trichiuridae) from Portuguese waters, in: Gordo, L.S. (Ed.) Stock structure and quality of black scabbardfish in the southern NE Atlantic. Scientia Marina (Barcelona), 73((Suppl. 2)): pp. 115-120
In: Gordo, L.S. (Ed.) (2009). Stock structure and quality of black scabbardfish in the southern NE Atlantic. Scientia Marina (Barcelona), 73((Suppl. 2)). Instituut de Ciències del Mar: Barcelona. 122 pp., more
In: Scientia Marina (Barcelona). Consejo Superior de Investigaciones Científicas. Institut de Ciènces del Mar: Barcelona. ISSN 0214-8358, more
Peer reviewed article  

Also published as
  • Cruz, C. (2009). Parasitic infection levels by Anisakis spp. larvae (Nematoda: Anisakidae) in the black scabbardfish Aphanopus carbo (Osteichthyes: Trichiuridae) from Portuguese waters. Sci. Mar. (Barc.) 73(Suppl. 2): 115-120. https://hdl.handle.net/10.3989/scimar.2009.73s2115, more

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Keyword
    Marine
Author keywords
    Anisakis larvae; Aphanopus carbo; fish; prevalence; intensity;geographical differences; Portugal

Author  Top 
  • Cruz, C.

Abstract
    Aphanopus carbo. black scabbardfish, specimens from 3 Portuguese regions (the mainland. Madeira and the Azores) during four (mainland and Madeira) or two (Azores) seasons of the year were examined for the presence of Anisakis. All the fish examined (n=287) were infected with Anisakis L(3) larvae (prevalence = 100%). Significant geographical differences in intensity were found: the Azores showed the lowest mean intensity value (53.7) and Madeira the highest one (253.9). The intensity of infection was positively correlated with the host length in specimens of Sesimbra and Madeira. Significant seasonal differences in intensity were found in the studied regions. The very high values ill prevalence and intensity strongly suggest that the consumption of raw or undercooked black scabbard fish is a potential risk for human health.

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