Anisakidae larvae belonging to the genera Anisakis and Pseudoterranova, are the most responsible for zoonosis transmitted by fish products (anisakidosis). Acquired by the consumption of raw or undercooked marine fish or squid, the anisakid larvae may cause pathogenic diseases like gastric or intestinal anisakiasis and gastro-allergic disorders. In accordance with current EU legislation, the fresh fish products must be inspected visually in order to detect the possible presence of visible parasites. It is recognized that the visual method is not accurate enough to detect the larvae of parasites in food preparations containing raw or practically raw seafood and it clearly emerges that the official system of control needs to be able to utilise an most efficient analytical technique. In this work, the authors have drawn up and validated an analytical method, which involves artificial digestion and the use of a heated magnetic stirrer, based on the EU Regulation n. 2075/2005. The larvae isolated are then subjected to morphological identification at genus level by using optical microscope. The method, proved to be suitable for the detection of live and dead larvae of anisakidae in ready-to-eat foodstuffs containing raw fish or cephalopods and it is fast and accurate. The method showed high levels of sensitivity and specificity, and the suitability of its use in official food control was confirmed. Its use should be incorporated systematically into specific monitoring programs for the control of foodstuffs containing raw fish products.
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