Parasitic infection levels by <em>Anisakis</em> spp. larvae (Nematoda: Anisakidae) in the black scabbardfish <em>Aphanopus carbo</em> (Osteichthyes: Trichiuridae) from Portuguese waters

Cristina Cruz; Aurélia Saraiva; Maria João Santos; Jorge C. Eiras; Carla Ventura; João Paulo Soares; Margarida Hermida

doi:10.3989/scimar.2009.73s2115

Authors

Cristina Cruz Departamento de Zoologia e Antropologia, Faculdade de Ciências, Universidade do Porto
Aurélia Saraiva Departamento de Zoologia e Antropologia, Faculdade de Ciências, Universidade do Porto
Maria João Santos Departamento de Zoologia e Antropologia, Faculdade de Ciências, Universidade do Porto
Jorge C. Eiras Departamento de Zoologia e Antropologia, Faculdade de Ciências, Universidade do Porto
Carla Ventura Departamento de Zoologia e Antropologia, Faculdade de Ciências, Universidade do Porto
João Paulo Soares Departamento de Zoologia e Antropologia, Faculdade de Ciências, Universidade do Porto
Margarida Hermida Departamento de Zoologia e Antropologia, Faculdade de Ciências, Universidade do Porto

DOI:

https://doi.org/10.3989/scimar.2009.73s2115

Keywords:

Anisakis larvae, Aphanopus carbo, fish, prevalence, intensity, geographical differences, Portugal

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 L3 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 in 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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