Use of Tunisian flavored Olive Oil as anisakicidal agent in industrial anchovy marinating process

BACKGROUND. Natural compounds are more frequently used against Anisakis, responsible of an important fish borne disease, anisakidosis. The aim of the study was to evaluate the effectiveness of enriched Tunisian olive oil with different spices (Cumin, Turmeric, Clove, Thyme and Lemon) against Anisakis larvae Type 1. RESULTS. In vitro experiment: larvae were submerged separately in the above mentioned oils, and then, examined, to check viability. For each oil, LT50 and LT100 were calculated. Turmeric and Cumin oils are the most effective against the parasites; followed by Lemon, Thyme and Clove ones. For the in vivo experiment, Turmeric and Cumin oils were tested in anchovy fillets previously artificially parasitized with L3 larvae. Cumin was the most effective against parasites (dead after 5 days) as compared to Turmeric (8 days). For the two oils, the odour resulted pleasant as well as the taste, while, changes in colour were much more evident in Turmeric fillets. CONCLUSION. This study reports a remarkable action of enriched oil with Cumin against human parasites. Turmeric oil has also demonstrated a very good action as Anisakicidal agent. The employ of Tunisian spiced oils in industrial marinating process could be an efficient strategy in prevention nematode infestation.