Sensitivity of Anisakis Larvae to alcoholic and cooling beverages in vitro*
The present experiments were designed to study the sensitivity of Anisakis larvae removed from fresh mackerel to several kinds of alcoholic and cooling beverages in vitro at 37℃. All of the larvae used in the bioassay were identified as Anisakis I-type. The survival period of the larvae in typical solutions was about 5. 6 hr in the drinks containing 14 - 25% alcohol, about five days (114 hr) in those containing 2.5- 10% alcohol and about nine days (225 hr) in the non-alcoholic cooling beverages. These results suggest that the lethal effect of alcohol on Anisakis I-type larvae is proportional to its concentration, but no lethal effect by the cooling beverages was observed in vitro. The most striking of the lethal effect was noted with distilled liquor (shochu) containing 25 % alcohol and Japanese apricot liquor (umeshu) containing 10% alcohol, in these solutions, the larvae died within 80 minutes. This result suggests the possibility that Japanese apricot has a lethal effect on Anisakis larvae. (Accepted on July 8, 1998) Kawasaki Igakkaishi 24(l):47―52. 1998
