{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T13:26:34Z","timestamp":1791725194712,"version":"4.3.4"},"reference-count":66,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T00:00:00Z","timestamp":1775174400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003196","name":"Italian Ministry of Health","doi-asserted-by":"crossref","award":["IZS-PLV 04\/23 RC"],"award-info":[{"award-number":["IZS-PLV 04\/23 RC"]}],"id":[{"id":"10.13039\/501100003196","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The increasing consumption of raw and minimally processed fish products has raised concerns regarding the risk of anisakiasis, the infection caused by ingesting larvae of the Anisakis genus. Freezing is currently the standard control measure; however, alternative non-thermal technologies are being explored to preserve product quality while ensuring safety. Several studies have investigated the impacts of high-pressure processing (HPP) on seafood products, but limited information is available about the minimum effective pressure required to achieve complete inactivation of Anisakis larvae while maintaining fillet quality. Moreover, no studies have evaluated the use of portable near-infrared (NIR) spectroscopy as a rapid tool to authenticate HPP-treated fish products. This study evaluated the efficacy of HPP in inactivating Anisakis spp. larvae in gilthead sea bream (Sparus aurata) fillets and investigated the impact of treatment on physicochemical quality parameters. In addition, the reliability of portable NIR spectroscopy coupled with chemometrics was assessed for rapid discrimination between treated and untreated samples. HPP treatments were applied with different pressure\u2013time combinations, and the treatment at 200 MPa for 5 min was selected as the optimal treatment since it was able to achieve 100% larval inactivation. Quality evaluation showed significant changes in color (increase in L* values) and texture parameters, consistent with pressure-induced denaturation, while lipid oxidation remained within acceptable limits. NIR spectra analysis combined with chemometrics approach allowed discrimination between not treated and HPP-treated fillets with an overall accuracy of 98%. The results demonstrate that HPP at moderate pressure levels represents a promising alternative to freezing for Anisakis larvae inactivation in farmed sea bream, and that portable NIR spectroscopy may serve as a rapid, non-destructive tool for on-site verification of treatment. This combined approach could support the development of innovative control strategies in seafood safety management<\/jats:p>","DOI":"10.3390\/foods15071218","type":"journal-article","created":{"date-parts":[[2026,4,6]],"date-time":"2026-04-06T00:19:32Z","timestamp":1775434772000},"page":"1218","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["High-Pressure Processing for Anisakis Larvae Inactivation: Fish Quality Changes and Near-Infrared Spectroscopy to Verify Its Application"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9530-9016","authenticated-orcid":false,"given":"Marzia","family":"Pezzolato","sequence":"first","affiliation":[{"name":"Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d\u2019Aosta, Via Bologna 148, 10154 Torino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0619-7137","authenticated-orcid":false,"given":"Alberto","family":"Brugiapaglia","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-2560-193X","authenticated-orcid":false,"given":"Riccardo","family":"Provera","sequence":"additional","affiliation":[{"name":"Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d\u2019Aosta, Via Bologna 148, 10154 Torino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1037-9483","authenticated-orcid":false,"given":"Francesco","family":"Gai","sequence":"additional","affiliation":[{"name":"CNR Institute of Science of Food Production, Turin Division, 10095 Grugliasco, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-8487-8277","authenticated-orcid":false,"given":"Jacopo Pio","family":"Salvatico","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francesco","family":"Pennisi","sequence":"additional","affiliation":[{"name":"Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d\u2019Aosta, Via Bologna 148, 10154 Torino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-7926-4516","authenticated-orcid":false,"given":"Nunzia","family":"Giaccio","sequence":"additional","affiliation":[{"name":"Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d\u2019Aosta, Via Bologna 148, 10154 Torino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alfredo","family":"Greco","sequence":"additional","affiliation":[{"name":"Dipartimento di Sanit\u00e0 Pubblica, Azienda Unit\u00e0 Sanitaria Locale di Parma, Via Vasari, 43126 Parma, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elena","family":"Bozzetta","sequence":"additional","affiliation":[{"name":"Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d\u2019Aosta, Via Bologna 148, 10154 Torino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7203-4395","authenticated-orcid":false,"given":"Giovanna","family":"Esposito","sequence":"additional","affiliation":[{"name":"Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d\u2019Aosta, Via Bologna 148, 10154 Torino, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"TRJFAS20533","DOI":"10.4194\/TRJFAS20533","article-title":"Seafood Safety, Potential Hazards and Future Perspective","volume":"22","author":"Mol","year":"2022","journal-title":"Turk. 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