ANISAKIS

This is a parasite found in fish that may cause digestive disorders and allergic reactions. Following the publication of RD 1420/2006 on preventing infection by Anisakis in fish products sold by establishments serving meals to final consumers or groups it is compulsory for these establishments to freeze the entire fish product at a temperature equal to or less than –20 ºC for at least 24 hours (including bars, restaurants, cafeterias, hotels, hospitals, schools, homes, company dining rooms, catering and similar firms) provided they make preparations of this type:

- for raw or practically raw consumption (e.g., whitebait in vinegar and other fish in brine, sushi, carpaccio, marinades, pickled sauces…).  - smoked fish from the following species: herring, mackerel, sprat and salmon (deep-sea) from the Atlantic or Pacific.

The following do not cause diseases even if consumed raw without being frozen previously:

- bivalve molluscs (oysters, mussels, clams…) - fish caught in continental waters (rivers or lakes) and from freshwater fish farms, e.g. trout and carp) - semiconserved fish such as anchovy (in metal and glass containers or other presentations). - dried salted fish such as cod or tuna.

If purchasing products that are previously treated and packaged by our suppliers you can request a treatments certificate from the Makro España Quality Department by e-mail. Further information can be obtained through the informative materials published by the Spanish Food Safety and Nutrition Association (AESAN): poster and 3-page leaflet

Image: Bureau Veritas