Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing-Reference-Cited by-同舟云学术

Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing

Published:2014-06-26 Issue:5 Volume:95 Page:922-927
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Tejada Margarita¹,Olivares Fabiola¹,de las Heras Cristina¹,Careche Mercedes¹,Solas María Teresa²,García María Luisa³,Fernandez Agustín³,Mendizábal Angel⁴,Navas Alfonso⁵,Rodríguez-Mahillo Ana Isabel⁶,González-Muñoz Miguel⁷

Affiliation:

1. Institute of Food Science, Technology and Nutrition, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC); C/José Antonio Novais 10 E-28040 Madrid Spain

2. Cellular Biology Department, Faculty of Biology, Complutense University of Madrid (UCM); C/José Antonio Novais 2 E-28040 Madrid Spain

3. ICTS National Centre for Electron Microscopy, Complutense University of Madrid (UCM); Faculty of Chemical Sciences, Ciudad Universitaria; E-28040 Madrid Spain

4. Technical Unit of Mercamadrid; Public Health Institute; Madrid City Council Madrid Spain

5. Museo Nacional de Ciencias Naturales, Consejo Superior de Investigaciones Científicas (MNCN-CSIC); C/José Gutiérrez Abascal 2 E-28006 Madrid Spain

6. Fundación para la Investigación Biomédica del Hospital Carlos III; C/Sinesio Delgado 10 E-28029 Madrid Spain

7. Immunology Department, Hospital Carlos III; C/Sinesio Delgado 10 E-28029 Madrid Spain

Funder

European Union

Ministry of Science and Innovation, Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6763/fullpdf

Reference30 articles.

1. Quantification of Anisakis simplex allergens in fresh, long-term frozen and cooked fish muscle;Rodríguez-Mahillo;Foodborne Pathogens Dis,2010

2. Scanning electron microscopy of Anisakis larvae following different treatments;Tejada;J Food Protect,2006

3. Antigenic activity of Anisakis larvae is conserved after food processing and pepsin treatments;Tejada;Parassitologia,2007

4. Effect of high hydrostatic pressure on mortality and allergenicity of Anisakis simplex L3 and on muscle properties of infested hake;Vidaček;J Sci Food Agric,2009

5. Viability and antigenicity of Anisakis simplex after conventional and microwave heating at fixed temperatures;Vidaček;J Food Protect,2011

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Management of food-induced allergic reactions: General;Reference Module in Food Science;2023

2. Prevalence of Anisakis Larvae in Different Fish Species in Southern Albania: Five-Year Monitoring (2016–2020);Applied Sciences;2021-12-05

3. Anisakis un patogeno interdisciplinare;La Rivista Italiana della Medicina di Laboratorio;2021-07

4. Anisakis simplex (s.l.) resistance to the action of gastric enzymes depends upon previous treatments applied to infected fish mince and affects antigen release;Journal of the Science of Food and Agriculture;2021-01-22

5. Estimation of the number of Anisakis larvae in commercial fish using a descriptive model based on real‐time PCR;Journal of the Science of Food and Agriculture;2020-09-11