Anisakidosis, inflammation and hypersensitivity

Anisakidosis is a disease produced by Anisakidae parasite family. The parasitical infection is acquired by the ingestion of raw or deficiently cooked fish. It's primarily associated with the consumption of sushi, sashimi and cebiche; and given the rising popularity of these dishes worldwide, Anisakidosis represents a growing public health problem. In this review we discuss some parasitological, immunological and clinical aspects related to infection by parasites of the genus Anisakis simplex y Pseudoterranova decipiens, causative agents of Anisakidosis. Synoptically may be highlighted that, symptoms associated with the infection are the result of the local inflammatory reaction when the parasite attaches itself to the intestinal wall. Humans can be exposed to the antigens through several sources: as products of excretion / secretion of live larvae or somatic and cuticle antigens from the dead nematodes or disintegrated in food. Anisakidosis can be presented in two characteristic clinical syndromes: intestinal and allergic. Mucosal penetration induces an eosinophilic inflammation. These clinical manifestations can be mistaken with acute appendicitis, peptic ulcer, intestinal obstruction, and even Crohn ' s disease. On the other hand, the antigens can induce an immediate inflammatory reaction, which is associated with specific and total IgE elevation, and a dominant T(H)2 response.