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Particular attention was paid to the source of infection. In total, 73 cases were included in the analysis, while 34 were excluded. Cases were reported from eight Italian regions, most frequently Abruzzo, Apulia and Latium. The parasite was detected by endoscopy (51.4%) or laparotomy (48.6%). The site of infection was intestinal (42.5%), gastric (43.8%), oesophageal (1.4%) or ectopic (12.3%). Most of the parasites (71.0%) were identified as <jats:italic>Anisakis<\/jats:italic> sp. or <jats:italic>A. simplex<\/jats:italic> (<jats:italic>s.l.<\/jats:italic>). However, when molecular methods were used (21 cases), <jats:italic>A. pegreffii<\/jats:italic> was always identified. In most of the patients (65.7%), the source of infection was raw or undercooked anchovies, followed by \u201canchovies or sardines\u201d (15.1%), generic \u201craw seafood\u201d (15.1%), and sardines (1.4%). In only 2 cases (2.7%), the source was not available. This is the first systematic analysis of Italian cases of anisakiasis. The main conclusions derived from the results are: i) attention should be given to the history, in particular when raw marinated anchovies, proven to be the main source of human anisakiasis in Italy, are consumed; ii) in order to assess correct epidemiological data, a confirmed and specific etiological identification should always be sought.<\/jats:p>","DOI":"10.1051\/parasite\/2018034","type":"journal-article","created":{"date-parts":[[2018,7,30]],"date-time":"2018-07-30T07:52:04Z","timestamp":1532937124000},"page":"41","source":"Crossref","is-referenced-by-count":80,"title":["Human anisakiasis in Italy: a retrospective epidemiological study over two decades"],"prefix":"10.1051","volume":"25","author":[{"given":"Lisa","family":"Guardone","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrea","family":"Armani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniele","family":"Nucera","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francesco","family":"Costanzo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Simonetta","family":"Mattiucci","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fabrizio","family":"Bruschi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"250","published-online":{"date-parts":[[2018,7,30]]},"reference":[{"key":"R1","first-page":"59","volume":"6","author":"AESAN (Agencia Espa\u00f1ola de Seguridad Alimentaria y Nutrici\u00f3n)","year":"2007","journal-title":"Revista del Comit\u00e9 Cient\u00edfico de la AESAN"},{"key":"R2","unstructured":"AFSSA (Agence Fran\u00e7aise de S\u00e9curit\u00e9 Sanitaire). 2011. 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