Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process.

Najla TrabelsiStefania M MarottaFilippo Giarratana Amani TaamalliMokhtar ZarroukGraziella ZiinoAlessandro Giuffrida

Published in: Journal of the science of food and agriculture (2018)

All the flavored oils demonstrated a good nematodical action against Anisakis. Cumin oil was the most effective against encysted larvae. Turmeric oil showed the best activity in the in vitro experiment. The use of flavored oils in the marinating process could represent an efficient strategy to devitalize Anisakis. © 2017 Society of Chemical Industry.

Keyphrases

fatty acid
heavy metals
wastewater treatment
risk assessment
aedes aegypti