prEN ISO 23036-1

SLOVENSKI STANDARD
oSIST prEN ISO 23036-1:2020
01-februar-2020

Mikrobiologija v prehranski verigi - Metode ugotavljanja prisotnosti Anisakidae L3

larv v ribah in ribjih proizvodih - 1. del: UV metoda s stiskanjem (ISO/DIS 23036-

Microbiology of the food chain - Methods for the detection of Anisakidae L3 larvae in fish

Larven in Fisch und Fischereierzeugnissen - Teil 1: UV-Pressverfahren (ISO/DIS 23036-

d’Anisakidae dans le poisson et les produits de la pêche - Partie 1: Méthode presse/UV

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

Microbiologie de la chaîne alimentaire — Méthodes de recherche des larves L3 d'Anisakidae dans les

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Principle ........................................................................................................................................................................................................................ 2

5 Equipment and consumables .................................................................................................................................................................. 2

6 Sampling ........................................................................................................................................................................................................................ 2

7 Procedure..................................................................................................................................................................................................................... 2

7.1 Weighing the sample.......................................................................................................................................................................... 2

7.2 Preparation of the sample. ............................................................................................................................................................ 3

7.3 Pressing. ........................................................................................................................................................................................................ 3

7.4 Freezing. ........................................................................................................................................................................................................ 3

7.5 Thawing. ....................................................................................................................................................................................................... 3

7.6 Visual inspection ................................................................................................................................................................................... 3

8 Documentation ....................................................................................................................................................................................................... 3

9 Expression of the results. ............................................................................................................................................................................ 4

10 Performance characteristics of the method ............................................................................................................................. 4

Annex A (informative) Sample collection ........................................................................................................................................................ 5

Annex B (informative) Findings after UV-press method .................................................................................................................. 6

Annex C (informative) Example of a laboratory worksheet for recording data when testing

fish fillets with UV-press method ........................................................................................................................................................ 7

Bibliography ................................................................................................................................................................................................................................ 8

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

Any trade name used in this document is information given for the convenience of users and does not

For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO's adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 9,

Nematodes of the Anisakidae family, have a complex life cycle involving a high number of hosts. Adult

stages of Anisakidae reside in the stomach of marine mammals, where they are embedded in the mucosa.

Unembryonated eggs produced by adult females are released with the faeces of marine mammals and

become embryonated in seawater, where first-stage larvae (L1) develop in the eggs. The larvae moult to

become free-swimming second stage larvae (L2) and if ingested by crustaceans, mature into L3 stage.

This stage is infective to fish and squid, and larvae are transferred between fishes through predation,

maintaining the L3 stage. Upon the host’s death, some larvae migrate from the abdominal cavity into

muscle tissues. Humans are incidental hosts and may be infected after ingesting raw or undercooked

Nematodes of the family Anisakidae, are the causative agents of human anisakidosis, a disease that not

only is a public health hazard affecting humans, but also represents an economic problem in fishery and

food safety (the term anisakiasis, designating the disease caused by members of the genus Anisakis, has

been used by some authors as well). Worldwide, marine and wild anadromous fishes are intermediate

Visual inspection procedures for the detection of Anisakidae larvae in fish are employed to minimize

the risk that contaminated fish will reach the consumer, thus preventing human anisakidosis.

The UV-press and the artificial digestion of fish muscle tissues are the methods specifically designed to

detect nematode larvae in fish and to evaluate the infestation level of a batch, and have been validated

Alternative methods can be used for analysis, provided their equivalence with the methods described

This part of ISO 23036 specifies a method that is applicable for the detection of Anisakidae L3 larvae

commonly found in marine and anadromous fishes. The method can be applied to fresh fish and/or

frozen fish, as well as lightly processed fish products, such as marinated, salted or cold smo