UNAIR NEWS – To answer the problem of anisakiasis from canned fish products, Aquaculture Student Association (HMBP) PSDKU Universitas Airlangga in Banyuwangi held a general lecture a while ago.
To UNAIR NEWS, the chief executive of the activity, Ilham Nur Nugroho revealed that the activity was done to answer the student’s complaints about anisakiasis on canned fish products.
“Whether it is dangerous or not. The target is the students and some representatives of lecturers PSDKU UNAIR in Banyuwangi, “he said.
The activity, he added, was held in collaboration with lecturers of Aquaculture Study Program and Research and Science Department of HMBP PSDKU UNAIR in Banyuwangi.
The general lecture held in Room B101 Campus Giri PSDKU Universitas Airlangga in Banyuwangi was held from 09.00 a.m. to 11.00 a.m. There was a speaker, Moh. Faizal Ulkhaq, S.Pi, M.Si, one of the permanent lecturers of Faculty of Fisheries and Marine UNAIR.
In his presentation, Faizal stated that the worms found in commercial canned fish are of anisakis type. Anisakis species that are zoonotic (infect both humans and animals, ed), are Anisakis simplex and Anisakis pregreffiti . ”
“Anisakis commonly found in carnivorous fish such as mackerel tuna, chub mackerels, and snappers. Fish is infected with anisakis due to eating Molluscs or crustaceans infected by worm larvae. Anisakis worms in the fish body, found in the digestive tract and abdominal cavity, “he said.
Furthermore, he also said that worms found in canned products usually died during the processing of fish canning, especially during heating. However, during processing, anisakis worms will produce ESP ( Excretory-secretory product ) which causes allergic reaction.
“Allergic reaction from ESP anisakis will happen after a few days since consumption of canned fish containing anisakis,” he added.
On the same occasion, Faizal emphasized that it all depends on the consumers. According to him, not all consumers can feel the impact of ESP. It depends on consumers’ body response to allergen substances and immune levels.
Author: Siti Mufaidah
Editor: Nuri Hermawan