Investigation of the Genus Anisakis Among Atlantic Chub Mackerels (Scomber colias Gmelin, 1789) in Tripoli's Main Fish Markets, Libya

Abstract

              Parasitism is a common incident in the marine environment and all species of fish are susceptible to being infested by various parasites. Thousands of parasitic species of fish are described in adult or larval form, which mainly belong to the groups of protozoa, arthropods, plathihelminths (trematodes and cestodes) and nematohelminths (nematodes). Anisakidosis is a zoonosis caused by the intake of the nematode of the genus Anisakis in its third larval stage (L3). Atlantic chub mackerel (Scomber colias Gmelin, 1789), has great importance, both ecologically and economically in the Libya. From the economic point of view, it is possible to mean that Atlantic chub mackerel is the one of most abundant and frequent medium-sized pelagic species of fishing in the Libyan coastline. Atlantic chub mackerel is one of the most commercial significant species for the Libyan fishery. Consequently, in the period between 1st March to 28th April 2018, a total of 83 Atlantic chub mackerels were collected from two main fish markets in Tripoli, Libya to evaluate the parasitosis by infective larvae of the genus Anisakis spp. by the dissection method. Among the all examined fish, 15 (18.07%) were infested in the abdominal cavity with nematodes parasites, and identified as a third stage larvae, belonging to the Anisakis simples. Statistical analysis revealed there is no correlation between abundance of the infection by A. simplex with the host length. Furthermore, values of the infection intensity were significantly higher in the female of S. colias. However, this study indicates the need to continue efforts for in-depth investigate this metazoan parasite in different fish and cephalopod species in the coast of Tripoli, to represent the adequate risk of anisakidosis, and to alert the possible chance of the initial man case of anisakidosis in Libya, particularly among people who are more occupationally susceptible; like the fishmongers, fish processors, as well as to some residents population who prefer consume the raw or lightly cooked fish.