{"id":217920,"date":"2021-01-20T10:30:48","date_gmt":"2021-01-20T10:30:48","guid":{"rendered":"https:\/\/www.proacciona.es\/que-es-lanisakis-i-com-ho-podem-prevenir\/"},"modified":"2023-01-02T17:06:27","modified_gmt":"2023-01-02T17:06:27","slug":"que-es-lanisakis-i-com-ho-podem-prevenir","status":"publish","type":"post","link":"https:\/\/www.proacciona.es\/ca\/que-es-lanisakis-i-com-ho-podem-prevenir\/","title":{"rendered":"Qu\u00e8 \u00e9s l’Anisakis i com ho podem prevenir?"},"content":{"rendered":"
<\/div>

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L’anisakis \u00e9s un cuc par\u00e0sit del g\u00e8nere dels nematodes, al qual se’l coneix per ser el causant de l’anisakidosi<\/em>. Una malaltia que es caracteritza per provocar quadres de c\u00f2lics gastrointestinals i una forta inflamaci\u00f3<\/strong>, a causa de la penetraci\u00f3 de la larva a la nostra mucosa intestinal. En alguns casos, tamb\u00e9 pot provocar s\u00edmptomes de reacci\u00f3 al\u00b7l\u00e8rgica com urtic\u00e0ries, edemes i en els casos m\u00e9s greus, fins i tot xoc anafil\u00e0ctic.<\/p>\n

La malaltia sol apar\u00e8ixer aproximadament durant les 24-48 hores seg\u00fcents a la ingesti\u00f3 de les larves<\/strong> vives del par\u00e0sit. Un cop contreta la malaltia, l’\u00fanic tractament possible rau en l’extracci\u00f3 de les larves per endosc\u00f2pia, ja que els tractaments antiparasitaris han demostrat que no s\u00f3n efectius. D’aqu\u00ed radica la import\u00e0ncia<\/strong> dels m\u00e8todes de prevenci\u00f3<\/strong><\/a>, que s\u00f3n el m\u00e9s efectiu davant d’aquesta malaltia.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text admin_label=\u00bbText\u00bb _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbRoboto|300|||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb1.5em\u00bb header_3_font=\u00bbRoboto|700||on|||||\u00bb header_3_text_color=\u00bb#f96b04″ width_last_edited=\u00bboff|desktop\u00bb global_colors_info=\u00bb{}\u00bb width__hover_enabled=\u00bboff|desktop\u00bb]<\/p>\n

Principals causes<\/strong><\/h2>\n

La causa per la qual podem patir anisakidosi<\/em> \u00e9s la ingesti\u00f3 del par\u00e0sit viu a trav\u00e9s de peix cru o poc fet.<\/strong> La majoria de la poblaci\u00f3 \u00e9s conscient d’aquest problema i sap qu\u00e8 \u00e9s l’anisakis, per\u00f2 existeix la falsa creen\u00e7a que aquest no arriba a les zones costaneres del mediterrani. Creences incorrectes ja que, encara que s\u00ed que existeix una difer\u00e8ncia d’infestaci\u00f3 (\u00e9s a dir, grau d’expansi\u00f3 del par\u00e0sit) entre l’oce\u00e0 Atl\u00e0ntic (incl\u00f2s Mar Cant\u00e0bric) i el Mar Mediterrani, el cuc es troba en els peixos d’ambdues zones.<\/strong><\/p>\n

La majoria de l’anisakis es troba a les v\u00edsceres del peix, especialment el fetge, des del qual es mou i migra a altres teixits despr\u00e9s de la mort de l’animal. La seva pres\u00e8ncia en m\u00fascul \u00e9s realment baixa<\/strong>, tret que el peix estigui altament contaminat per aquest par\u00e0sit.<\/p>\n

\u00c9s com\u00fa en peixos on l’evisceraci\u00f3 s’ha fet de manera tardana, ja que for\u00e7a el par\u00e0sit a migrar cap a les parets del teixit. \u00c9s per aix\u00f2, que \u00e9s molt important retirar el m\u00e9s r\u00e0pidament possible les v\u00edsceres del par\u00e0sit<\/strong>, i mantenir-les lluny del peix net.<\/p>\n

D’altra banda, a difer\u00e8ncia del que es creia, els darrers estudis<\/a> han demostrat que els crustacis no poden transmetre anisakis<\/em><\/strong> a les persones, per aix\u00f2, encara que la recomanaci\u00f3 de cuinar-los b\u00e9 segueix tenint validesa per prevenir altres malalties de transmissi\u00f3 aliment\u00e0ria, no \u00e9s imprescindible.<\/p>\n

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Com ho podem prevenir?<\/strong><\/h2>\n

\u00c9s cert que la pres\u00e8ncia d’anisakis en el peix no es pot evitar ni eliminar, per\u00f2 s\u00ed es pot evitar la malaltia produ\u00efda per aquest.<\/strong> Per sort, l’anisakis<\/em> \u00e9s molt sensible a les temperatures excessives<\/strong>, tant altes com baixes, per la qual cosa \u00e9s fonamental cuinar el peix correctament pels dos costats durant uns cinc minuts, evitant deixar zones crues o poc fetes.<\/strong> Quan el consum es faci cru, \u00e9s important\u00a0congelar el producte a -20 \u00baC durant cinc dies.<\/p>\n

Aquestes mateixes directrius han de ser complertes per tots els establiments que serveixen menjar als consumidors finals o que elaboren aquests productes per a la venda al consumidor final, tal com marca de forma obligat\u00f2ria la legislaci\u00f3 vigent sobre Seguretat Aliment\u00e0ria<\/strong><\/a>\u00a0a la Comunitat Europea<\/a>. A m\u00e9s, la legislacio\u0301 nacional<\/a> obliga a aquests establiments a informar els consumidors que els productes que seran consumits crus o despr\u00e9s d’una preparaci\u00f3 insuficient per matar els par\u00e0sits, han estat sotmesos a congelaci\u00f3.<\/p>\n

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A Proacciona<\/strong><\/a>, consultoria en\u00a0seguretat aliment\u00e0ria\u00a0a Barcelona<\/strong>, \u200b\u200bportem m\u00e9s de 15 anys ajudant empreses com la teva a controlar la seguretat aliment\u00e0ria dels seus productes i processes, implantant\u00a0APPCC<\/a> i adaptant-lo a les vostres necessitats. Planifiquem visites i verificacions internes per fer un seguiment correcte del pla APPCC i assegurar-nos que compleix la normativa legal.<\/strong> Estem al costat de les empreses en tot moment, per assessorar-les en aspectes legals i normatius, proposar millores i canvis, actualitzar documents, resoldre problemes pr\u00e0ctics o no-conformitats derivades d’actes oficials. Omple el formulari que trobar\u00e0s a continuaci\u00f3 i ens posarem en contacte amb tu.<\/p>\n

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A Proacciona t’expliquem tot el que has de saber sobre el par\u00e0sit Anisakis, qu\u00e8 \u00e9s?, a quines esp\u00e8cies afecta?, com arriba al nostre organisme?, com prevenir-ho?<\/p>\n","protected":false},"author":5,"featured_media":210519,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1468,1624],"tags":[2027,2028,2029,2030,1858,2031,2032,2034,2035,2033,1942,1470],"class_list":["post-217920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca","category-seguridad-alimentaria-ca","tag-anisakidosi","tag-anisakis-ca","tag-coccio","tag-congelacio","tag-inocuidad-alimentaria-ca","tag-legislacio-ca","tag-parasit","tag-peix","tag-peix-cru","tag-pesca-ca","tag-prevencio","tag-seguridad-alimentaria-ca"],"yoast_head":"\n\u25b7 Tot el que has de Saber sobre l'Anisakis \u30102026\u3011<\/title>\n<meta name=\"description\" content=\"\u2611\ufe0f A Proacciona t'expliquem tot el que has de saber sobre l'Anisakis \u27a8 Qu\u00e8 \u00e9s? 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