Thermal patterns of heat treated Anisakis L3-infected fishery products allow separation into low, intermediate and high risk groups of potential use in risk management

Anisakis third-stage larvae (L3) is moderately tolerant to heat and, mitigate the risk of live L3 intake in cooked seafood, it important define with precision at which point after treatment parasite no longer infective. We aimed find thermal patterns that allowed classify fish sandwiches spiked into “low” (100% probability mortality), “intermediate” and “high” groups. For that, experiments varying set temperatures heating times have been performed conditions different external temperatures. Decision points samples terminal nodes associated groups obtained decision tree analyses then confirmed linear discriminant analysis. Separation two (i.e. low vs high + intermediate risk) or three low, intermediate, distinct (98% 95.9% correct classifications by cross-validation respectively) was achieved. These results refine reported EU Regulation, since reaching 60 °C for 1 min centre not sufficient kill all L3. However, when factors such as relative temperature time reach are taken account, other found equally safe terms inactivation. This, together description can help identification management, well providing clearer recommendations consumers.