Giuseppe Palma

Genetic identification and distribution of the parasitic larvae of Anisakis pegreffii and Anisakis simplex (s. s.) in European hake Merluccius merluccius from the Tyrrhenian Sea and Spanish Atlantic coast: implications for food safety.

The consumption of the hake Merluccius merluccius is widespread in European countries, where this fish has a high commercial value. To date, different larval species of Anisakis have been identified as parasites in M. merluccius from European waters, Anisakis pegreffii and Anisakis simplex (s. s.) being the two most common. The aim of the study is to present data on the occurrence of Anisakis spp. larvae in the viscera and flesh of M. merluccius. Consequently, the distribution and infection rates of different species of Anisakis in different sites (viscera, and dorsal and ventral fillets) were investigated in hake caught in the central Tyrrhenian Sea (FAO 37.1.3) and the NE Atlantic Ocean (FAO 27 IXa). A sample of N=65 fish individuals (length>26 cm) was examined parasitologically from each fishing ground. The fillets were examined using the pepsin digestion method. A large number (1310) of Anisakis specimens were identified by multilocus allozyme electrophoresis (MAE) and mtDNA cox2 sequence analysis; among these, 814 larvae corresponded to A. simplex (s. s.) and 476 to A. pegreffii. They were found to infect both the flesh and the viscera. The two species co-infected the same individual fish (both in the viscera and in the flesh) from the FAO 27 area, whereas only A. pegreffii was found in hake from the Tyrrhenian Sea. The average parasite burden of A. pegreffii in hake from the Tyrrhenian Sea was significantly lower to that observed from hake off the Atlantic coast of Spain, both in prevalence and in abundance. In addition, whereas no significant difference in overall prevalence values was recorded between the two Anisakis species in the viscera of the FAO 27 sample, significant differences were found in the abundance levels observed between these species in the flesh, with A. simplex (s. s.) exhibiting significantly higher levels than that observed for A. pegreffii (p<0.001). Given that the pathogenic role in relation to man is known for these two species of Anisakis, both the flesh inspection and the infection rates of the different anisakid species assume particular importance in terms of assessing the risk they pose to humans.

The complete mitochondrial genome of the common dentex, Dentex dentex (perciformes: Sparidae)

Abstract The common Dentex (Dentex dentex, Linnaeus 1758) has a significant economic importance and is a highly valued table fish in the Mediterranean region. The paucity of genetic information relating to sparids, despite their growing economic value, provides the impetus for exploring the mitogenomics of this fish group. Here, we sequenced D. dentex complete mitochondrial genome. The sequence is comprised of 16,652 bp and consists of 13 protein-coding genes, 2 rRNA genes, 22 tRNA genes and a 2 non-coding regions (D-loop and L-origin). The overall nucleotide composition is: 27.5% of A, 28.7% of C, 26.9% of T, and 16.9% of G.

The complete mitochondrial genome of the axillary seabream, Pagellus acarne (Perciformes: Sparidae)

Abstract The axillary seabream (Pagellus acarne, Risso 1827) belongs to the Sparidae family, order Perciformes. This high-valued commercial fish species is distributed along the northern and eastern Atlantic coasts from Norway to Senegal, and throughout the Mediterranean Sea. Its complete mitochondrial genome is 16,486 bp in length, consisting of 13 protein-coding genes, 22 tRNA genes, 2 rRNA genes, and 2 non-coding regions (D-loop, 808 bp and L-origin, 29 bp). Its overall base composition is A: 26,8%, C: 29,0%, G: 17.6%, and T: 26.6%.

The complete mitochondrial genome of the common pandora Pagellus erythrinus (Perciformes: Sparidae)

Abstract The common pandora (Pagellus erythrinus, Linnaeus 1758), one of the most popular sea bream species in the Mediterranean Sea, has high potential for aquaculture development. In this investigation, we analyzed the complete mitochondrial genome of P. erythrinus. The sequence has 16,828 bp in length and consists of 13 protein-coding genes, 2 rRNA genes, 22 tRNA genes, and a two non-coding regions (D-loop and L-origin). The overall nucleotide composition is: 27.5% of A, 28.2% of C, 27.5% of T, and 16.8% of G.

The complete mitochondrial genome of the Pink dentex Dentex gibbosus (Perciformes: Sparidae)

Abstract The Pink dentex (Dentex gibbosus, Rafinesque 1810) is one of the most commercially important Sparidae species and it is often subjected to fraud. Here, we report the complete mitochondrial genome of D. gibbosus. The mitogenome is 16,771 bp in length and contained 13 protein-coding genes, 2 rRNA genes, 22 tRNA genes and 2 non-coding regions. The overall base composition of D. gibbosus mtDNA is: 27.8% for A, 28.60% for C, 16.5% for G, 27.05% for T.

Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods

The European Food Safety Authority stated that many traditional marinating and cold smoking methods are not sufficient to kill A. simplex and asked to evaluate alternative treatments for killing viable parasites in fishery. Baccalà is a well-liked traditional product. The aim of study was to evaluate the effectiveness of the salting process on the inactivation of nematodes of the genus Anisakis in naturally infected Baccalà fillets. N. 19 fillets, subjected to a dual salting process (brine and dry salting) were analyzed. Visual inspection and chloropeptic digestion were performed. Larvae viability was evaluated, and parameters such as NaCl (%), moisture (%), WPS and aw were determined. In n. 17 samples parasites were found 123 parasites with a mean intensity of 7.23±4.78 and an mean abundance of 6.47±5.05. Visual examination has revealed 109 parasites. 61.8% of larvae were found in the ventral portions. The results show that salting process with a salt concentration of 18.6%, aw values of 0.7514 and 24.15% WPS in all parts of baccalà fillets, devitalise Anisakidae larvae in a 15-day period.

Development of a method to extract and amplify the complete mitogenome of some Sparidae species

Previous studies showed that fish mitochondrial DNA (mtDNA) is set up by a closed circular molecule of 16-17 kilobases (kb), comprising 2 ribosomal RNA genes (rRNA), 22 transfer RNA genes (tRNA), 13 protein-coding genes and 2 non-coding regions. The analysis of single mtDNA genes, such as Cytb, COI, 16S and 12S, or short segment of them, has been widely used against species substitution in both fresh and processed fish products. The analysis of the complete mitochondrial genome of fishery products allows to better study and characterise fish species. The aim of this research was to extract and amplify the complete mtDNA of some fish species of commercial interest belonging to the Sparidae family. The studied species were Dentex dentex, Dentex gibbosus, Dentex nufar, Pagellus acarne and Pagellus erythrinus. The entire mitogenome was obtained by gene amplification using long polymerase chain reactions. The analysis of the complete mitochondrial sequences will allow to gain further insights on these species and to find polymorphic sites that assess the degree of genetic variability of the species belonging to the family Sparidae.

Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)

The use of carbon monoxide (CO) in fresh fish has generated considerable debate. Carbon monoxide is used to treat fresh fish in order to retain its fresh red appearance for a longer period. It reacts with the oxy-myoglobin to form a fairly stable cherry red carboxy-myoglobin complex that may mask spoilage, because the CO-complex can be stable beyond the microbiological shelf life of the meat. The presence of CO in tuna fish (Thunnus Albacares) has been investigated by means of optical spectroscopy. Formation of the CO adduct can be easily detected by the combined analysis of electronic absorption spectra in their normal and second derivative modes, monitoring the intense Soret band at 420 nm. Samples were judged as CO treated when their levels were higher than 200 ng/g. Only two positive samples out of 29 analyzed were detected. The high level of uncertainty (0.30) of the method requires the use of more specific and sensitive methods for confirmatory analysis.

Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties

Fishery products have always been an important food in Italy. In the past, increased consumption was mainly due to the good quality of the products, easiness of use and their beneficial effects on health. Recently, owing to the national financial crisis, there has been a decline in the consumption of fish. In fact, in 2013, according to data from ISMEA, the consumption of fresh fish suffered a sharp contraction (-5%). This decline also concerns anchovy (Engraulis encrasicolus). This species, partly because of its low price, is a mainstay of traditional Italian food. The aim of this study was to evaluate sensorial, chemical and microbiological properties of anchovy-based (Engraulis encrasicolus) products during storage at 4 and -20°C. Fresh anchovies, obtained from the wholesale fish market of Pozzuoli (Southern Italy) were cut into small pieces and hand-prepared using bread, eggs, cheese and lemon juice. Samples were analysed after 0, 2, 4, 6 and 8 days of storage at 4°C. An aliquot was quickly frozen and analysed after 34 days at -20°C. Sensory assessment, microbiological (specific spoilage organisms, Listeria spp. and Salmonella spp.) and chemical (histamine, total volatile basic nitrogen, trimethylamine, thiobarbituric acid, pH and aw) analyses were performed. Results showed that the shelf life of anchovy products was less than 5 days for the samples stored at 4°C. At -20°C, all anchovies preparations showed good sensory, microbiological and chemical properties for 34 days.

Determination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide

A new additive formulation containing hydrogen peroxide, citric acid and trisodium acid is illegally used in fishery products due its whitening and antioxidant features. Aim of this study was to evaluate the possible presence of COPs and their role as markers of illegal treatment in anchovies (Engraulis encrasicolus) stored at different temperatures. Sensory analysis was also performed by the specific QIM test. The quantitative determinations (%) of cholesterol oxides (COPs) showed changing amounts during storage. Not always The COPs measured in the treated samples were significantly higher than control samples. Considering the volatility of hydrogen peroxide and the poor repeatability of COPs analyses, as shown in the present study, it is crucial to intensify the control by the Authorities.