CAJ | 학술논문

目的了解舟山渔场海鱼异尖线虫三期幼虫感染情况及理化特性.方法解剖鱼体,分离体内异尖线虫幼虫,镜下鉴定虫种;观察异尖线虫三期幼虫在不同的介质、抗蠕虫药、温度下的生存耐受情况.结果海鱼异尖线虫总感染率为49.10%(218/444),感染率较高的鱼种有带鱼、鲐鱼、(鱼免)鱼、白姑鱼和海鳗等(感染率均＞90%),218条海鱼体内共检出异尖线虫3314条,平均强度为每条鱼感染异尖线虫15.20条.异尖线虫三期幼虫对常用的调味品有较强的耐受力,高度白酒杀虫效果优于低度白酒;低浓度复方甲苯咪唑(6.25 g/L)杀虫效果优于高浓度复方甲苯咪唑(12.50、18.75 g/L),也优于其他药物;异尖线虫三期幼虫对低温有较强的耐受力,在-20℃、-10℃时分别可存活9h、12 h;对高温非常敏感,50 ℃、60 ℃时分别在11 s内及1 s内死亡.结论舟山渔场海鱼异尖线虫三期幼虫感染率较高.海鱼进入市场前在-20℃冰冻24 h、高温烹饪可有效预防和控制异尖线虫感染.
목적 료해주산어장해어이첨선충삼기유충감염정황급이화특성.방법 해부어체,분리체내이첨선충유충,경하감정충충;관찰이첨선충삼기유충재불동적개질、항연충약、온도하적생존내수정황.결과 해어이첨선충총감염솔위49.10%(218/444),감염솔교고적어충유대어、태어、(어면)어、백고어화해만등(감염솔균＞90%),218조해어체내공검출이첨선충3314조,평균강도위매조어감염이첨선충15.20조.이첨선충삼기유충대상용적조미품유교강적내수력,고도백주살충효과우우저도백주;저농도복방갑분미서(6.25 g/L)살충효과우우고농도복방갑분미서(12.50、18.75 g/L),야우우기타약물;이첨선충삼기유충대저온유교강적내수력,재-20℃、-10℃시분별가존활9h、12 h;대고온비상민감,50 ℃、60 ℃시분별재11 s내급1 s내사망.결론 주산어장해어이첨선충삼기유충감염솔교고.해어진입시장전재-20℃빙동24 h、고온팽임가유효예방화공제이첨선충감염.
Objective To study the rates of infection and physicochemical characteristics of the third stage Anisakis simplex larvae among marine fish caught in Zhoushan Fishery. Methods Fish were dissected to detect Anisakis larvae and identified morphologically. The survival tolerance of the third stage Anisakis simplex larvae in various medium, anthelmintic drug, temperature were studied in laboratory. Results The total infection rate of Anisakis simplex larvae in fish was 49.10%. High rates of Anisakis infection were observed in hairtails, Pneumatophorus japonicus, Miichthys miiuy,Argyrosomus argentatus and Muraenesox cinereus (infection rates ＞90 percent). The infection intensity of Anisakis per fish varied from 1 to 114. The mean intensity of Anisakis larvae was 15.20 per fish.3314 Anisakis were detected in 218 marine fish. The survival tolerance of the third stage Anisakis simplex larvae in various Medium, anthelmintic drug, temperature were observed in laboratory condition. The third stage Anisakis simplex larvae showed a strong endurance to stock condiment. The anisakicidal effects of the high purity wine were more effective than that of the low purity wine. The anisakicidal effects of 6.25 g/L mebendazole composite were more effective than that of 18.75 g/L and also more effective than those of other drugs. The third stage Anisakis simplex larvae could survive with length up to 9 h and 12 h in condition of -20 ℃, -10 ℃ and very sensitive to high temperature treatment. However, they could barely survive in more than 11 s and 1 s under the temperature of 50 ℃ and 60 ℃. Conclusion The percentage of infection was fairly high for Anisakis larvae of marine fish caught in Zhoushan Fishery. The third stage Anisakis simplex larvae was shown to have a fairly good tolerance to the external environments. The marine fish were frozen under -20 ℃ beyond 24 h before they were sold on market and cooked with high temperature seemed to be helpful for preventing and controlling effectively the infection of Anisakis.