Detection of Anisakis spp. (Nematoda, Anisakidae) in frozen and processed hake products marketed in Spain

Parasite detection in seafood products poses a significant challenge for companies involved in processing and distribution, as inadequate risk management may affect both food safety and the quality of the final product. This issue becomes more complex with the introduction of new commercial formats of seafood products, which increase the difficulty of parasite control within the fish-production value chain. The present study aimed to evaluate the presence of Anisakis spp. in different categories, types, and commercial presentations of seafood products made of Merluccius spp., by applying the official inspection method (the visual scheme), the UNE-EN ISO 23036-1:2021 standard, and molecular (PCR and real-time PCR) approaches. Overall, Anisakis spp. larvae and their DNA traces were detected in 6.94% of commercially frozen or processed hake-based products marketed in Spain. This finding, framed within the high rate of sensitization and allergy to Anisakis spp. in Spain, highlights the need to implement and integrate detection methodologies for inspecting these emerging commercial fish products, enabling a more precise assessment of both food quality and food safety risk. In this context, the careful selection of fish raw materials based on routine surveillance programs and the further adoption of innovative processing technologies becomes essential to minimize risks associated with the presence of Anisakis spp. in seafood.