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dc.contributor.authorVicente Pardo, José Manuel
dc.date.accessioned2021-04-14T12:10:39Z
dc.date.available2021-04-14T12:10:39Z
dc.date.issued2016-09
dc.identifier.citationMed Segur Trab 2016; Vol.62 Nº 244;223-240es_ES
dc.identifier.issn0465-546Xes_ES
dc.identifier.urihttp://hdl.handle.net/20.500.12105/12643
dc.descriptionInspección médicaes_ES
dc.description.abstract[ES] El anisakis es un parásito complejo de los animales marinos. El hombre no es el hospedador adecuado, ya que en él la larva L3 no puede completar su ciclo vital, siendo por tanto un hospedador accidental u ocasional, que se interpone en el ciclo vital del nemátodo, y al que el anisakis le puede causar tanto la parasitación como la alergia, cuando ingiere pescado o cefalópodos crudos o poco cocinados: tales como sushi, sashimi, ceviche gravlax noruego, lomi-lomi hawaiano, así como pescados en escabeche, vinagre, desecado, ahumados, semiconservas, o en salazón que contengan este parásito en su forma de larva en estadio tres L3. Las enfermedades por anisakis constituyen un problema de salud pública, generalizado y que ha aumentado su incidencia en los últimos años. En 2012, se notificaron 20.000 casos de anisakiasis en todo el mundo. España es el segundo país con mayor número de intoxicaciones por Anisakis después de Japón. Diversos estudios en España sobre la prevalencia de la sensibilización reflejan una elevada prevalencia entre pacientes que han sufrido episodios de reacciones alérgicas. El 50 por ciento de quienes manipulan directamente el pescado presentan sensibilidad a anisakis.Siendo por tanto cada vez más común la afectación por y en el desarrollo del trabajo, constituyendo entonces procesos considerados como enfermedad profesional cuando se dan las circunstancias determinantes causales de trabajo, riesgo y exposición que para ello deben concurrir. La afección puede presentarse tanto por contacto laboral como por contacto en el consumo ordinario de pescado infestado, lo que hará difícil el estimar como causa exclusiva o consecuente la aparición de la enfermedad a consecuencia del desempeño del trabajo. Los sectores laborales de riesgo por enfermedades por anisakis, son los pescadores, pescaderos («pescateros») y cocineros. En general todos aquellos que trabajan tanto en la captura, limpieza, manipulación, venta, elaboración o preparación del pescado contaminado. Describimos en este artículo las enfermedades por anisakis, los trabajos de riesgo, las características que debieran reunir para ser enfermedad profesional y dos casos ilustrativos cuya consideración lo fue como esta contingencia laboral. [EN] Anisakis is a complex parasite found in marine animals. The human being is not the appropriate host, since the L3 larvae cannot complete its life cycle from within, thus making it an accidental or occasional host that stands in the life cycle of the nematode. The anisakis can cause both parasitism and allergy when the following infected food is eaten: raw fish or cephalopods, undercooked sushi, sashimi, Norwegian gravlax ceviche, Hawaiian lomi-lomi and fish in brine, vinegar, dried, smoked, semi-conserve, or salted. They might contain this parasite in the third-stage larvae form, L3. Anisakis diseases constitute a problem for the public health and its incidence has increased in recent years. In 2012, 20,000 anisakis cases were reported worldwide. Spain is the second country with the highest number of poisoning due to anisakis after Japan. Several studies in Spain on the prevalence of sensitization reflect a high prevalence among patients who have suffered episodes of allergic reactions. 50% of the people who are directly handling fish present anisakis sensitivity.Thus being increasingly affected by common development and work, turning out in processes considered as an occupational disease where the determining circumstances are grounds for work, risk and exposure that it should attend. The condition may occur both work contact and contact in the regular consumption of infested fish, which will make it difficult to estimate as exclusive or consequential onset of the disease as a result of job performance cause. Labor sectors anisakis disease risk are fishermen, fishmongers and cooks. In general, all those who work both in the capture, cleaning, handling, sale, processing or preparation of contaminated fish. We describe in this article anisakis diseases, risk jobs and the characteristics that should gather for occupational disease and two illustrative cases whose consideration was such this labour contingency. Conclusions: Anisakis diseases and its consideration as an occupational disease is subject to the definition of what is considered in our legal norm in Spain, which means that it is a disease contracted as a result of work activities described in the box of occupational diseases and the action of the agents or substances listed in Annex I of the current frame diseases. In addition, in order to be recognised as an occupational disease we must have a firm diagnosis (Table occupational disease), a causative agent (referred to in the list) and an exposure to anisakis developed in the course of work (activities included in the list). The list box or occupational disease frame is a closed causal agent and caused diseases, and the attachment is not easy. Parasitism would fit in the group of diseases by biological agents; allergy disease could discuss its assignment but it has also usually been included in this group; asthma would collect in the group of respiratory diseases (caused by inhalation according to the legal text) and dermal manifestations in the group of occupational skin diseases. Occupational exposure to anisakis is necessary and essential for the process of being qualified as occupational disease, and although this exhibition is not always well defined must be tested. There may have been a sensitization out of work and an onset or development of the disease by repeated exposure or contact with the anisakis at work which would complicate its occupational qualification.es_ES
dc.language.isospaes_ES
dc.publisherInstituto de Salud Carlos III (ISCIII). Escuela Nacional de Medicina del Trabajo (ENMT) es_ES
dc.type.hasVersionVoRes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectAnisakises_ES
dc.subjectEnfermedad profesionales_ES
dc.subjectasma por anisakises_ES
dc.subjectAlergia al anisakises_ES
dc.subjectEnfermedad ocupacional por anisakises_ES
dc.subjectOccupational diseaseses_ES
dc.subjectAsthma anisakises_ES
dc.subjectAnisakis allergyes_ES
dc.subjectOccupational disease anisakises_ES
dc.titleEl anisakis y sus enfermedades como enfermedad profesionales_ES
dc.title.alternativeAnisakis and Disease as an Occupational Diseaseen
dc.title.alternativeAnisakis and Disease as an Occupational Diseasees_ES
dc.typeresearch articlees_ES
dc.rights.licenseAtribución-NoComercial-CompartirIgual 4.0 Internacional*
dc.format.volume62es_ES
dc.format.number244es_ES
dc.format.page223-240es_ES
dc.description.peerreviewedNoes_ES
dc.identifier.e-issn1989-7790es_ES
dc.relation.publisherversionhttps://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0465-546X2016000300006&lng=es&nrm=isoes_ES
dc.identifier.journalMedicina y Seguridad del Trabajoes_ES
dc.repisalud.centroISCIIIes_ES
dc.repisalud.institucionISCIIIes_ES
dc.rights.accessRightsopen accesses_ES


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Atribución-NoComercial-CompartirIgual 4.0 Internacional
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