United Kingdom Anisakis Reference Laboratory:
Code of Practice/Guidance Document
(DOC32 - Revision 1)
Centre for Environment, Fisheries and Aquaculture Science,
Weymouth Laboratory, Weymouth, Dorset, UK, DT4 8UB
Tel +44 1305 206600, Fax : +44 1305 206601.
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UK Anisakis Reference Laboratory: Code of Practice/Guidance Document – DOC32 Revision 1
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1. Version Control
Submitted to: Steve Feist
Date submitted 18/3/2015
Project manager Steve Feist
Document compiled by: Tom Hill
Quality control by: Steve Feist
Approved by and date: Steve Feist 18/3/2015
Version: 1.3
Author
Date
Comment
Version
Tom Hill
6/3/2015
DRAFT
1.1
Steve Feist
18/3/2015
Minor changes to document
1.2
Tom Hill
19/3/2015
Saved to contracts drive
1.3
Version control added and
Tom Hill
25/6/2015
uploaded to QPulse as ‘xDoc3Revision 1’
Tom Hill
2/7/2015
xDoc3 Revision 1
Error with naming convention.
DOC32 –
Changed to DOC32.
Revision 1
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2. Preface
This guidance document provides a brief code of practice for the monitoring of zoonotic parasites
from the family Anisakidae within fish produce destined for human consumption. It provides
information relative to: the National Reference Laboratory of the United Kingdom; the European
Reference Laboratory; the Official Control Laboratories which are associated with the laboratory
network overseen by the European Reference Laboratory; industry; and consumers.
The majority of the legislative information contained within is referenced from European Union
‘Regulation (EC) No 882/2004’ and ‘Regulation (EC) No 853/2004’ and is provided for context and
information purposes. For in depth understanding of the legislation, it is highly recommended that
stakeholders consult the source documents.
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Table of Contents
1.
Version Control ............................................................................................................................... 3
2.
Preface ............................................................................................................................................ 4
3.
Introduction .................................................................................................................................... 7
4.
Administration ................................................................................................................................ 8
3.1
Introduction ............................................................................................................................ 8
3.2
The European Union Reference Laboratory (EURL) ................................................................ 8
3.2.1
Contact ............................................................................................................................ 8
3.2.2
The Roles of the EURL ..................................................................................................... 9
3.3
5.
The UK National Reference Laboratory ................................................................................ 10
3.3.1
Contact .......................................................................................................................... 10
3.3.2
The roles of the Anisakis NRL ........................................................................................ 10
Industry and Consumer................................................................................................................. 12
4.1
Industry Requirements ......................................................................................................... 12
4.1.1 Regulation (EC) No 853/2004 [extract]. ............................................................................... 12
4.2
Analysis Requirements within Industry ................................................................................ 13
4.2.1 Time of Sampling.................................................................................................................. 13
4.2.2 Sampling Method ................................................................................................................. 13
4.2.3 Preparation of Samples ........................................................................................................ 13
4.2.4 Additional Advice ................................................................................................................. 14
6.
4.3
Information for Consumers................................................................................................... 14
4.4
Anisakiasis: Further Information, ......................................................................................... 15
Official Control Laboratories ......................................................................................................... 17
5.1
OCL Requirements ................................................................................................................ 17
5.2
Method for Detection of Anisakidae larvae in fish fillets using ultraviolet transillumination
17
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5.2.1 Scope .................................................................................................................................... 17
5.2.2 Equipment ............................................................................................................................ 17
5.2.3 Method ................................................................................................................................ 18
Results ........................................................................................................................................... 19
5.3
Summary of detection methods for Anisakidae larvae in fish fillets .................................... 20
5.3.1 Scope .................................................................................................................................... 20
Receipt of samples ........................................................................................................................ 20
5.3.2 Digestion .............................................................................................................................. 20
5.3.3 Compression System ............................................................................................................ 21
5.3.4 Candling ............................................................................................................................... 21
5.4
Further Advice for OCLs ........................................................................................................ 22
7.
References .................................................................................................................................... 23
8.
Annex ............................................................................................................................................ 25
List of European (parasite) NRLs (ISS, 2015) .................................................................................... 25
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3. Introduction
Anisakiasis is the term used to describe infections of humans with larval stages of ascaridoid
nematodes within the family Anisakidae and occasionally within the family Raphidascarididae. The
life cycle of ascaridoid nematodes involves the production of eggs by adult females in mammalian
hosts which are shed into the water. Following development in the egg, including at least one moult,
second stage larvae hatch into the water column which are eaten by an invertebrate hosts (normally
a euphausid crustacean). Transmission to other hosts, such as fish and cephalopods is possible via
ingestion of infected euphausids.
Infections in humans may occur when raw, undercooked or ill-prepared fishery products are
consumed in which viable nematode larvae occur. Whilst the vast majority of infections reported in
humans have been associated with Anisakis simplex and Pseudoterranova decipiens, there have been
a number of instances were other species of nematodes have been implicated.
There is an obligation on the part of The Food Standards Agency as the designated Competent
Authority for the purposes of ‘Regulation (EC) 882/2004’ on Official Feed and Food Controls in the UK
to ensure that any risk to public health is reduced, prevented or eliminated. This obligation includes
the designation of European Reference Laboratories for the analysis or examination of feed and food,
including Anisakis spp. in fish products.
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4. Administration
3.1 Introduction
There is a requirement under Regulation (EC) No 882/2004 to establish a network of laboratories
within the European Union for the purpose of the monitoring, control, and eradication of animal
diseases which are known to have human health impacts. Where applicable, controls should be
carried out using appropriate techniques developed for that purpose, including routine industry
practice and sampling and the testing of samples1.
The network of laboratories designated by the European Commission will include a European Union
Reference Laboratory and National Reference Laboratories.
Such laboratories will work in
collaboration with testing laboratories to ensure validity of testing procedures and appropriate
training.
3.2 The European Union Reference Laboratory (EURL)
3.2.1 Contact
European Reference Laboratory for Parasite,
Gastroenteric and Tissue Parasitic Diseases Unit,
Department of Infectious, Parasitic and Immunomediated Disease,
Instituto Superiore di Sanità,
Viale Regina Elena 299,
00161 – Roma (Italy),
EURLP Director: Edoardo Pozio
Phone: +39 06 4990 2304,
Email: edoardo.pozio@iss.it
1
Regulation (EC) No 882/2004
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3.2.2 The Roles of the EURL2
Regulation (EC) No 882/2004 defines tasks, duties and requirements for EURLs. The Commission can
establish new EURLs or change designation of existing ones.
EU Reference Laboratories (EURLs) must aim to ensure high-quality, uniform testing in the EU and
support Commission activities on risk management and risk assessment in the area of laboratory
analysis.
Provide National Reference Laboratories (NRLs) with analytical methods and diagnostic technics, and
coordinate their application;
Train staff from National Reference Laboratories;
Provide the Commission with scientific and technical expertise in relation to laboratory analysis (e.g.
assist actively in the diagnosis of animal disease outbreaks);
Collaborate with the competent laboratories in non-EU countries.
2
European Commission (2015a).
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3.3 The UK National Reference Laboratory
3.3.1 Contact
UK National Reference Laboratory for Anisakis (NRL) 3,
Centre for Environment, Fisheries, and Aquaculture Science,
Barrack Road,
The Nothe,
Weymouth,
Dorset,
DT4 8UB
United Kingdom.
NRL Director: Dr Stephen W. Feist.
Phone: (+44)1305 206662
Email: stephen.feist@cefas.co.uk
3.3.2 The roles of the Anisakis NRL
Provided scientific and technical assistance to the Official [Feed and Food] Control Laboratories and the
Competent Authority, as appropriate;
Co-ordinate the activities of Official Control Laboratories (OCLs) responsible for the analysis of samples in
accordance with Article 11 of Regulation (EC) No 882/2004;
Organise comparative tests between the OCLs and ensure appropriate follow-up of such comparative
testing;
Disseminate information and documentation, including the maintenance of Standard Operating Procedures
and guidance documents;
Provide up to date information to the FSA;
Represent the UK at EURL meetings and working groups, as appropriate
3
http://www.cefas.defra.gov.uk/anisakis.aspx
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5. Industry and Consumer
4.1 Industry Requirements
Regulation (EC) No 882/2004 states that “… official controls are carried out regularly, on a risk basis…”.
This statement is particularly relevant for Anisakis as there is currently no requirement or program of
work for the routine monitoring or reporting of Anisakidae larvae within commercial fish production
or harvest. The industry has a good record of using best practice alongside their own internal quality
control procedures in order to ensure that parasites do not enter the food chain and they continue to
maintain compliance with relevant EU legislation (Regulation (EC) No 853/20044) regarding the
hygienic production of foodstuffs. This legislation contains a specific reference to the processing of
fish which may be hosts to parasites, including Anisakis spp (see below).
4.1.1 Regulation (EC) No 853/2004 [extract].
‘Laying Down Specific Hygiene Rules for on the Hygiene of Foodstuffs’
Chapter iii: Requirements for Establishments, Including Vessels, Handling Fishery Products.
Section D: Requirements Concerning Parasites.
1. The following fishery products must be frozen at a temperature of not more than -20 °C in all parts
of the product for not less than 24 hours; this treatment must be applied to the raw product or the
finished product:
(a) fishery products to be consumed raw or almost raw;
(b) fishery products from the following species, if they are to undergo a cold smoking process in which
the internal temperature of the fishery product is not more than 60 °C:
(i) herring;
(ii) mackerel;
(iii) sprat;
(iv) (wild) Atlantic and Pacific salmon; and
4
Regulation (EC) 953/2004
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(c) marinated and/or salted fishery products, if the processing is insufficient to destroy nematode
larvae.
2. Food business operators need not carry out the treatment required under paragraph 1 if:
(a) epidemiological data are available indicating that the fishing grounds of origin do not present a
health hazard with regard to the presence of parasites; and
(b) the competent authority so authorises.
3. A document from the manufacturer, stating the type of process they have undergone, must
accompany fishery products referred to in paragraph 1 when placed on the market, except when
supplied to the final consumer.
4.2 Analysis Requirements within Industry
Should there either a legislative or industry lead drive for formal monitoring and identification of
parasites, samples of individual larvae/worms and/or whole fish can be sent to any of the laboratories
which have been deemed proficient by the guidelines laid out by competent authority.
4.2.1 Time of Sampling
Sampling for the purpose of continual monitoring should be undertaken, where practical, on as
random a basis as possible with respect to environmental conditions. If a sample is reactionary then
it should be dealt with as quickly as possible.
4.2.2 Sampling Method
Fish sampling should be undertaken using the method normally used for the commercial sampling of
the host species in question, as this can influence potential contamination. If sampling individual
worms, care should be taken to not damage the delicate structures of the organism, as this may make
gross taxonomic identification problematic.
4.2.3 Preparation of Samples
Whole fish or fillet samples should be as clean as possible with the skin left on. Samples should be
individually bagged, labelled as appropriate, and placed into a temperature stable box for transport.
Providing a courier can be arranged to deliver the sample(s) to a laboratory within 24-48 hours, a
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normal cool box containing freezer packs or bags of ice is sufficient. Individual worms should be stored
in 100% ethanol or other high concentration alcohol. The specific requirements/procedures of each
testing laboratory may differ, so it is suggested that such details are confirmed prior to sampling and
shipping.
4.2.4 Additional Advice
Additional advice on sampling can be obtained from either the EURL or the CRL. Please see contact
details in section 2 or the Annex of this document.
4.3 Information for Consumers5
There is considerable legislation setting out the legal requirement for the industrial production of
fishery products for human consumption. However, there is no requirement for private or domestic
consumers to comply with this legislation i.e. wild salmon caught from UK rivers. As such the FSA
advise consumers to ensure that such products are safe to eat. Consumers should:
Visually inspect the fish or fillet and remove parasites. Those fish which are found to be obviously or
heavily contaminated should not be consumed.
If wild salmon is to be eaten raw or almost raw it should be frozen for at least 24 hours, at a
temperature of at least -20°C. This will ensure that any non-visible parasites or undetectable larvae
are destroyed. This advice also applies to produce which will undergo cold smoking or salting.
If freezing as described above is not possible, it is highly advisable to cook the flesh thoroughly. 70°C
for two minutes will render any contamination safe.
5
This section is adapted from an article released by the Fish and Shellfish Hygiene Branch of the FSA. Crown
Copyright
(2007).
http://tna.europarchive.org/20130129064346/http://www.food.gov.uk/businessindustry/guidancenotes/hygguid/guidsalmonanisakis
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As there is no infallible method of detecting and removing larvae, this advice is particularly relevant
for pregnant women, elderly people, and the immunocompromised where ingestion of live parasites
from fish could pose a serious health risk.
4.4 Anisakiasis: Further Information6, 7
Clinical infections of Anisakidae larvae within Europe are proportionally rare. In most cases [live]
ingested larvae die and are digested within the gastrointestinal tract. However, in some cases the
parasite migrates into the intestinal wall where it elicits severe inflammatory reactions, and clinical
symptoms. The location of the infection may be gastric, intestinal or ectopic, and presents as: peptic
ulcer disease; acute abdomen; a bowel obstruction; or as abdominal pain, either minor or intense,
with or without vomiting.
Due to the diversity of possible symptoms, the disease is often
misdiagnosed. Humans are actually an accidental host to such parasites, and, as such, the organism
cannot continue its lifecycle following ingestion by a human. There is no risk of person-to-person
infection.
The occurrence of clinical Anisakiasis is generally prevented within European Countries as a result of
the control measures currently in place. However, ingestion of Anisakis can also cause anaphylaxis
and/or urticaria in certain patients, regardless of the parasite establishing, or even surviving, within
the gastrointestinal tract. The current control measures, other than direct removal, do not reduce the
risk of allergic reaction, as the specific allergens are thermostable. The epidemiology of allergic
reactions to Anisakis is not well established, and is most likely underreported.
Consumer, industry, and medical awareness is key to the prevention of serious allergic reaction to this
parasite.
6
Audicana, M.T. & Kennedy, M.W., 2008. Anisakis simplex: from obscure infectious worm to inducer of
immune hypersensitivity. Clinical microbiology reviews, 21(2), pp.360–79, table of contents. Available at:
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=2292572&tool=pmcentrez&rendertype=abstrac
t [Accessed February 15, 2015].
7
Parts of this section have been adapted from an article released by the European Commission. (EU, 1998).
http://ec.europa.eu/food/fs/sc/scv/out05_en.html
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6. Official Control Laboratories
5.1 OCL Requirements
Participation in relevant proficiency testing is an essential part of a laboratory's quality assurance
system. OCLs undertaking the examination of samples of fish for the presence of Anisakis nematodes
are encouraged to take part in an appropriate external quality assessment (EQA) scheme as well as
any proficiency testing that their respective NRL may provide.
The Anisakis EQA scheme is based on the use of artificial samples. The NRL distributes proficiencytest material in the form of either fish muscle containing anisakid nematodes. Distribution is
undertaken annually if required. Laboratories that are part of the NRL network will be contacted prior
to each distribution and will be expected to participate.
At the time of writing this document the screening of fish produce for Anisakis is not a legislative
requirement. As such the OCLs within the network are not specifically required to undertake
proficiency testing.
5.2 Method for Detection of Anisakidae larvae in fish fillets using ultraviolet transillumination8
5.2.1 Scope
This SOP describes a non-GLP technique for the screening of fish fillets for Anisakidae larvae using a
compression and UV transillumination method. After isolation, parasites could either be submitted
for molecular or traditional morphological analysis.
5.2.2 Equipment
Fillet Knife;
Strong Clear Plastic Bag(s);
Compression System;
8
Ref: NRL001 (Hill, T. 2014a)
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UV Transilluminator (Fisher Scientific ref: 12843938);
Bench top UV Darkroom w/ UV down light (C-65 modular darkroom, Fisher Scientific ref: 11788201)
(Figure 1).
Figure 1 - Bench top UV Darkroom mounted on UV transilluminator
PPE and Clinical Waste Bag;
Disinfectant i.e. Virkon® or Ethanol;
Freezer, -20°C if possible;
Additional Sample Containers (if required).
5.2.3 Method
Receipt of samples
Samples may be received as whole fish or as pre-prepared fillets or tissue sections. Samples should
be immediately assessed for their condition and assigned a specific reference number using a suitable
Database. If immediate screening is not possible, samples can be stored in a fridge (approx. 4°C) for
a maximum of 48 hours.
Sample Preparation
If fish samples have been received whole carefully fillet using a suitable knife ensuring that muscle
tissue is removed from the carcass as cleanly as possible. Fillet both sides of the fish. Place each fillet
into a clear plastic bag ensuring there is sufficient space in the bag for compression. Using a suitable
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system, squeeze both fillets until they are approximately 1-2mm thick. Freeze the fillets (at -20°C if
possible). The skin can be removed prior to compression or after freezing as required
Sample Screening
Place the individual compressed and frozen fillets into a bench top UV transilluminator and examine
using UV light (λ 366nm).
CAUTION – UV light is damaging to eyes, please ensure suitable
precautions/PPE. Anisakidae larvae will fluoresce as white spots or individual worms (figure 2). Larvae
can then be removed for other diagnostic methods if required.
Figure 2 - Anisakis encapsulated in fish fillet, under illumination with an ultraviolet light source. Individual parasites appear
as bright/fluorescent inclusions within the flesh (image from Wootten and Bron, 2008)
Results
Results should be officially recorded immediately after screening is complete. Images can be taken
using a standard digital camera held against the eyepiece of the Bench top darkroom. Results should
be reported to the customer/stakeholder within 48 hours.
Disposal and Decontamination
Waste tissue should be placed into a clinical waste bag and disposed of using an authorized route. All
equipment should be sterilised using a suitable disinfectant.
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5.3 Summary of detection methods for Anisakidae larvae in fish fillets9
5.3.1 Scope
This SOP provides a brief summary of other methods for the detection of Anisakis larvae in fish muscle
tissue as detailed by the ‘European Union Reference Laboratory for Parasites (EURL)’ for use during
proficiency testing (PT) and routine screening. In some instances these methods have been modified
using those described by Karl and Leinemann (1993). A study by the same paper (Karl and Leinemann,
1993) showed that compression and examination under ultraviolet (λ 366nm) was at least as effective
as the digestion method described below. For a detailed description of this method as used by Cefas,
please see section 5.2.1. After isolation where possible, parasites could either be submitted for
molecular or traditional morphological analysis.
Receipt of samples
Samples may be received as whole fish or as pre-prepared fillets or tissue sections. Samples should
be immediately assessed for their condition and assigned a specific reference number using a suitable
Database. If immediate screening is not possible, samples can be stored in a fridge (approx. 4°C) for
a maximum of 48 hours.
5.3.2 Digestion
Equipment
Hydrochloric acid;
Distilled water;
Pepsin;
3L beaker;
Blender;
Knife or Scissors;
Heated magnetic stirring plate;
Sieve.
9
Ref: NRL001 (Hill, T. 2014b)
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Method
If fish samples have been received whole carefully fillet using a suitable knife ensuring that muscle
tissue is removed from the carcass as cleanly as possible. Fillet both sides of the fish. Add 16ml ±0.5ml
of hydrochloric acid (HCl) to 2.0L of pre-heated (46-48°C) distilled water in a 3L beaker. Maintain
heating and stir using a magnetic stirrer. Add 10 ±0.2g of pepsin to the HCl solution. Blitz the fillet
sample in a blender for 1-2 seconds – ensure that liquidation does not occur. Immerse the flesh in the
HCl/pepsin solution. Ensure that all flesh is removed from the blender by rinsing with a small amount
of HCl/pepsin solution. Cover the beaker with foil, reduce temperature to 44-46°C and ensure
continued stirring does not result in splashing. Once the muscle tissue has completely dissolved the
solution should be poured through a sieve – the filtrate must be disposed of through an approved
route. Anisakidae should be retrieved from the sieve for further processing as required.
5.3.3 Compression System
Equipment
Fillet knife;
Compressorium of suitable analogue;
Stereoscope or low powered microscope (5-10X).
Method
If fish samples have been received whole carefully fillet using a suitable knife ensuring that muscle
tissue is removed from the carcass as cleanly as possible. Fillet both sides of the fish. If using a
traditional compressorium the fillets will need to be sliced thinly prior to mounting within the
compressorium. Fillets can be examined whole by placing between two strong sheets of plexiglass
(strengthened glass can be used but is not recommended) ensuring there is sufficient space in the
compression. Using a suitable manual or hydraulic system, squeeze both fillets until they are
approximately 1-2mm thick. Secure using clamps. Using a microscope with an up-light capability scan
each fillet or compressorium prep for larvae.
5.3.4 Candling
Equipment
Fillet knife;
Light box.
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Method
If fish samples have been received whole carefully fillet using a suitable knife ensuring that muscle
tissue is removed from the carcass as cleanly as possible. Fillet both sides of the fish. Fillets should
be placed between two strong sheets of plexiglass (strengthened glass can be used but is not
recommended) ensuring there is sufficient space for compression. Using a suitable manual or
hydraulic system, squeeze both fillets until they are approximately 3-4mm thick. Secure using clamps.
Alternatively, fillets could be examined without compression (however low penetration of visible light
makes this problematic); or sliced thinly. Place each fillet (or section) on the light box using approx.
1500 lux.. Worms will appear as dark shadows in the flesh, these can be removed for subsequent
analysis as required.
Results
Results should be officially recorded immediately after screening is complete. Images can be taken
using a standard digital camera held against the eyepiece of the Bench top darkroom. Results should
be reported to the customer/stakeholder within 48 hours.
Disposal and Decontamination
Waste tissue should be placed into a clinical waste bag and disposed of using an authorized route. All
equipment should be sterilised using a suitable disinfectant.
5.4 Further Advice for OCLs
Further information is available for OCLs from both the EURLP10 and the UK NRL11. Please see contact
details in section 2 or the Annex of this document.
10
11
http://www.iss.it/
http://www.cefas.defra.gov.uk/anisakis.aspx
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7. References
Crown Copyright (2007). Wild salmon and the Anisakis parasite: Guidance. Accessed online
4/3/2015 from:
http://tna.europarchive.org/20130129064346/http://www.food.gov.uk/businessindustry/guidancenotes/hygguid/guidsalmonanisakis
European Commission. (2015a). Food Safety, Legislation, References Laboratories. Accessed online
4/3/2015: http://ec.europa.eu/food/safety/official_controls/legislation/reflabs/index_en.htm
European Union Reference Laboratory for Parasites (2014), ‘Form 3: PT on DETECTION OF
ANISAKIDAE L3 LARVAE IN FISH FILLETS – Procedure’. Department of Infectious, Parasitic
and Immunomediated Diseases, Unit of Gastroenteric and Tissue Parasitic Diseases . Istituto
Superiore di Sanità
Hill, T. (2014b) Method for Detection of Anisakidae larvae in fish fillets using ultraviolet
transillumination. United Kingdom Anisakis NRL SOP NRL002. Centre for the Environment,
Fisheries and Aquaculture Science.
Hill, T. (2014b) Summary of detection methods for Anisakidae larvae in fish fillets. United Kingdom
Anisakis NRL SOP NRL001. Centre for the Environment, Fisheries and Aquaculture Science.
Instituto Superiore di Sanità (ISS). (2015). List of NRLs: EURLP website. Accessed 4/3/2015 from:
http://www.iss.it/crlp/index.php?lang=2&id=51&tipo=11
Karl, H.; Leinemann, M. (1993). A fast and quantitative detection method for nematodes in fish fillets
and fishery products. Arch. Lebensmittelhyg. 44(5): 124-125 In: Archiv für
Lebensmittelhygiene.: Hannover. ISSN 0003-925X
Regulation (EC) No 882/2004 of the European Parliament and of the Council of April 2004.
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Wootten, R. and Bron, J. (2008) 'Worms in Fish’ Aquaculture News 34. Published by the INSTITUTE
OF AQUACULTURE, University of Stirling, Stirling, FK9 4LA. Scotland UK. ISSN 1357-1117
Audicana, M.T. & Kennedy, M.W., 2008. Anisakis simplex: from obscure infectious worm to inducer
of immune hypersensitivity. Clinical microbiology reviews, 21(2), pp.360–79, table of
contents. Available at:
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=2292572&tool=pmcentrez&ren
dertype=abstract [Accessed February 15, 2015].
European Union (EU). (1998). Opinion of the Scientific Committee on Veterinary Measures relating
to Public Health - Allergic reactions to ingested Anisakis Simplex antigens and evaluation of
the possible risk to human health - 27 April 1998
http://ec.europa.eu/food/fs/sc/scv/out05_en.html
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8. Annex
List of European (parasite) NRLs (ISS, 2015)
AUSTRIA
The Austrian Agency for Health and Food Safety, Institute of Veterinary Medicine - Technikerstraße
70, A-6020 Innsbruck
Contacts: Karl Schöpf; Walter Glawischnig; tel. +43 50555-71111; fax +43 50555-71333.
Web site AGES
BELGIUM AND LUXEMBOURG
Prince Leopold Institute of Tropical Medicine (ITG) - Nationalestraat 155, B 2000 Antwerpen
Contacts: Pierre Dorny, Marleen Claes (Trichinellosis, Cysticercosis, Echnococcosis); tel. +32
32476271; fax: +32 32476268.
Web site: ITG
BULGARIA
National Diagnostic and Research Veterinary Institute, Parasitic Zoonoses Laboratory - 15A Pencho
Slaveikov blvd, 1606 Sofia
Contacts: Nikolay Lalkovski Tsvetanov; Tanya Kostova; tel. +359 2 9521277; fax +359 2 9525306.
CYPRUS
State Veterinary Laboratory, Veterinary Services - 1417 Athalassa Nicosia
Contacts: Costantinos Economides, Andreas Phylactou ; tel. +35 722805258; fax +35 722805186.
CROATIA
Faculty of Veterinary Medicine University of Zagreb - Heinzelova 55 Zagreb 10000 Zagreb
Contact: Albert Marinculic; tel. +385 98 982 9107; fax +385 1 23 90 362.
Croatian Veterinary Institute, Veterinary Department Vinkovci - J. Kozarca 24, 32100 Vinkovci
Contacts: Davor Balić; tel. +38532331288; fax +38532338449.
CZECH REPUBLIC
State Veterinary Institute, Department of Pathological Anatomy - Jakoubka ze Stribra 1, 779 00
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Olomouc
Contact: Jiri Harna; tel. +420585225641; Mobile:+420606516757 394; fax. +420 585 222.
Web site: SVUO
DENMARK
National Veterinary Institute, Technical University of Denmark, Section for Immunology and
Parasitology" Bülowsvej 27, DK-1790 Copenaghen V
Contact: Heidi L. Enemark; tel. +45 72346213.
Web site: DFVF
ESTONIA
Estonian Veterinary and Food Laboratory - Kreutzwaldi 30, 51006 Tartu
Contact: Age Kärssin; tel. +372 7 386 116/100; fax +372 7 386 102.
Web site: VAFL
FINLAND
Finnish Food Safety Authority Evira, Oulu Research Unit - PO. Box 517 (Samatie 15) 90101 Oulu
Contact: Varpu Hirvela-Koski; tel. +35 8 207724451; fax: +35 8 207724360.
Web site: EVIRA
FRANCE
French agency for food, environmental and occupational health safety ANSES - Animal Health
Laboratory" 23 avenue du Général de Gaulle 94706 Maisons-Alfort cedex
Contact: Isabelle Vallée (Trichinellosis and Anisakiasis); tel. +33149772816; fax: +33149771316.
ANSES, Nancy laboratory for rabies and wildlife - Technopôle Agricole et Vétérinaire - BP 40009,
54220 Malzéville
Contact:Franck Boue (Echinococcosis); tel. +33 383298950; fax: +33 383298958.
Web site: ANSES
GERMANY
Federal Institute for Risk Assessment - Diedersdorfer Weg 1, D - 12277, Berlin
Contact: Karsten Noeckler (Trichinellosis); tel. +49 3018 4122053; fax: +49 3018 4122000.
Web site: BfR.
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Friedrich-Loeffler Institute, Federal Research Institute for Animal Health - Boddenblick 5a, 17493
Greifswald, Insel Riems
Contact: Franz J. Conraths (Echinococcosis); tel. +49 383 5170, +49 33979-800; fax: + 49 383 51
72/19, +49 33979-80200.
Web site: FLI
Max Rubner-Institut, Federal Research Institute of Nutrition and Food - Haid und Neu Str. 9, D-76131
Karlsruhe
Contact: Karl Horst (Anisakiasis ); tel. +49 721 6625 200, +49 403 8905114; fax: +49 721 6625 111,
+49 4038905262.
Web site: BfEL
GREECE
Center of Athens Veterinary Institutions, Department of Parasitology" 25, Neapoleos St, 15310 Ag.
Paraskevi, Athens
Contact: Sofia Boutsini (Toxoplasmosis and Trichinellosis); tel. +30 2106080838; fax: +30
2106080838.
HUNGARY
Central Veterinary Institute" Tábornok u. 2, H-1149, Budapest
Contact: Tamas Sréter; tel. +36 14606322; fax: +36 12525177.
Web site: OAI
ICELAND
Institute for Experimental Pathology, University of Iceland - v/Keldnaveg, IS-112 Reykjavík
Contact: Vala Friðriksdóttir; tel. +354 5855100 direct 5855150; fax +354 5673979.
Web site: The Institute For Experimental Pathology, University of Iceland, KELDUR
IRELAND
Veterinary Laboratory, Department of Agriculture & Food Laboratories - Young's Cross, Celbridge,
County Kildare
Contact: John Egan; tel. +353 1 6157138; Fax: +353 1 6157116.
Central Meat Control Laboratory, Veterinary Laboratory, Department of Agriculture & Food
Laboratories - Backweston, Celbridge, Co. Kildare
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Contact: William Byrne.
Web site: Department of Agriculture & Food
ITALY
Section of Gastroenteric and Tissue Parasitic Diseases, Istituto Superiore di Sanità - Viale Regina
Elena 299, 00161 Rome
Contact: Edoardo Pozio (Trichinellosis); tel. +39 0649902304; fax + 39 0649903561 .
Web site: ISS
Sicily Experimental Zootechnic Institute
Via Gino Marinuzzi 3, 90129 Palermo - Contact: Vincenzo Ferrantelli, Angela Alongi (Anisakiasis); tel.
+39 091 65 65 258; fax +39 091 65 65 234.
Via Passo Gravina, 195 - 95125 Catania - Contact: Maria Fausta Marino (Toxoplasmosis); tel. +39 095
338585; fax +39 095 335281.
Web site: IZSSI
Sardinia Experimental Zootechnic Institute - Via Duca degli Abruzzi 8, 07100 Sassari
Contact: Giovanna Masala (Echinococcosis); tel. +39 079 289200; fax +39 079 272189.
Web site: IZS-SARDEGNA
LATVIA
Laboratory of Food and Environmental Investigations (LFEI), Parasitology Division, National
Diagnostic Centre - Lejupes street 3, LV-1076 Riga.
Contact: Muza Kirjusina (Trichinellosis, Echinococcosis, Anisakiasis); tel. +371 6762718; fax +371
67620434.
Web site:PVD NDC
LITHUANIA
National Food and Veterinary Risk Assessment Institute - J. Kairiukscio 10, LT- 08409, Vilnius
Contact: Ieva Grazenaite; tel +37 052780477; fax: +37052780471.
Web site: NMVRVI
MALTA
Food Health and Diagnostics Laboratory, Veterinary Regulation, Fisheries Conservation and Control
Division - Civil Abattoir Square, Albert Town, Marsa
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Contact:Susan Chircop; tel. +356 25905304.
Veterinary Laboratory, Department of Food Health & Diagnostics, Veterinary Affairs and Fisheries
Division - Albertown, Marsa
Contact: Albert Gambin (Trichinellosis); tel. +356 21235658; fax: +356 2590 5166, +356 21238105.
Web site: Food and Veterinary Regulation Division
Centre for Infections Health Protection Agency - 61, Colindale Avenue, London NW9 5HT, UK
Contact: E. John Threlfall (Echinococcosis, Anisakiasis); tel. +44 208 327 6117; fax: +44 208 905 9929.
Web site: HPA
NETHERLANDS
Microbiological Laboratory for Health Protection, National Institute of Public Health and the
Environment (RIVM) Antonie van Leeuwenhoeklaan (P.O. Box 1) 9, 3720 Ba, Bilthoven
Contacts: Joke W. B. van der Giessen; Frits Franssen (Trichinellosis); tel. +3130-2743926; fax: +31302744434.
Web site: RIVM
POLAND
National Veterinary Research Institute" Partyzantow 57, 24-100, Pulawy
Contacts: Department of Parasitology: Irena Ziomko ; Jacek Osek; Jacek Karamon (echinococcosis);
Jacek Sroka (toxoplasmosis); tel. +48 818893039; fax: +48 818862595.
Department of Food Hygiene: Miroslaw Rozycki (trichinellosis).
Web site: PIWET
PORTUGAL
National Laboratory of Veterinary Research - Estrada de Benfica 701, 1649-016, Lisboa
Contact: Jacinto Gomes .
Web site: LNIV
Instituto Nacional de Saúde Dr. Ricardo Jorge, Department of Infectious Diseases - Av. Padre Cruz,
1649 - 016 Lisboa
Contact: Maria João Gargate; tel. +351217519294; fax: +351217526560.
Web site: INSA
ROMANIA
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Institute for Diagnosis and Animal Health - Staicovici str. 63, sect. 5, RO- 76202 Bucarest.
Contacts: Nicolae Stefan;tel. +40 744499155.
Department of Aquatic Animals and Useful Insects Health: Mihaela Costea; tel. +40 21 4101299; fax
+40 21 4113394.
Institute of Hygiene and Public Veterinary Health - Str. Campul Mosilor no.5, district 2, 021201
Bucharest.
Contacts: Niculai Poparlan, Andrei Nicolau (Trichinellosis); tel. +40 21 2524651; fax +40 21 2520061.
Web site: IISPV
SLOVAK REPUBLIC
State Veterinary and Food Institute Bratislava - 15, Botanická 842 52 Bratislava
Contact: Daniela Valentova (Trichinellosis, Echinococcosis and Anisakiasis); tel. +42 1260258231.
Web site: SVUBA
SLOVENIA
University of Ljubljana, Veterinary Faculty, Laboratory of Parasitology" 60, Gerbičeva, 1000 Ljubljana
Contact: Janez Posedi (Trichinellosis, Echinococcosis and Anisakiasis); tel. +38 614779176; fax: +38
614779352.
Web site: VF
SPAIN
Central Laboratory of Animal Health - Camino del Jau s/n, 18320 Santa Fe, Granada
Contacts: Fulgencio Garrido Abellán, Agustina Perales Flores; tel. +34 958 440 400; fax: +34 958 441
200.
Food National Centre. Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) Carretera a Pozuelo Km 5.1. 28220 Majadahonda.
Contact: Carmen Blanco Vidal (Trichinellosis, Echinococcosis and Anisakiasis); tel. +34 91 822 30 47;
fax +34 91 509 79 13.
Web site: AECOSAN
SWEDEN
National Veterinary Institute, SVA, Dept. of Virology, Immunobiology and Parasitology, Section for
Parasitology - Ullsv 2, 751 89 Uppsala
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Contacts:Eva Osterman, Anna Lundén; tel. +46(0)18674155; fax +46(0)18644304.
Web site: SVA
UNITED KINGDOM
Regional Laboratory, Animal Health and Veterinary Laboratories Agency(AHVLA) - Rougham Hill,
Bury St Edmunds, Suffolk, IP44 2RX.
Contacts: Paul Todd, Paul Harris; tel. +44(0)1284 724499; Fax: +44(0)1284 724500.
Web site: AHVLA
OIE Collaborating Centre: Information on Aquatic Animal Diseases, Cefas Weymouth Laboratory Barrack Road, The Nothe, Weymouth, Dorset, DT4 8UB.
Contacts: Stephen W. Feist; tel. + 44 (0)1305 206662; Fax: + 44 (0)1305 206601.
Web site: CEFAS.
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