Survival of Haplorchis taichui metacercariae in Lab-Pla, Thai traditional food preparation.
Southeast Asian J Trop Med Public Health
; 2005 ; 36 Suppl 4(): 110-1
Article
in En
| IMSEAR
| ID: sea-35650
ABSTRACT
Lab-Pla is a famous kind of Thai traditional food in northern and northeasthern Thailand. Consumption of uncooked Lab-Pla can lead to trematode infection because cyprinoid fish serve as the 2nd intermediate hosts of trematodes. The preparation of Lab-Pla can be made in different ways, depending on seasonings used in different places. The effect of the seasonings used in Lab-Pla on the survival of Haplorchis taichui metacercariae were, therefore, determined. The methodology was done by the following 100 g of chopped Siamese mud carp fish (Henicorhynchus siamensis) were used for each experiment of seasonings used for completely mixed Lab-Pla. Mixed materials were blended and digested by 1% pepsin solution to obtain metacercariae and then checked for the movement under a stereomicroscope. The results showed that metacercariae remained active in 5 experimental groups fermented fish treated, fish sauce treated, chili powder treated, ground roasted rice treated, and complete mixed treated indicated by average as follows 27, 38.7, 33.3, 42.7 and 21%, respectively. In conclusion, fermented fish and completely mixed methods have more effectiveness in killing metacercariae in Lab-Pla preparation than other seasonings (p < 0.05).
Full text:
1
Index:
IMSEAR
Main subject:
Thailand
/
Trematode Infections
/
Humans
/
Carps
/
Food Contamination
/
Seafood
/
Risk Assessment
/
Food Handling
/
Heterophyidae
/
Intestinal Diseases, Parasitic
Type of study:
Etiology_studies
/
Risk_factors_studies
Country/Region as subject:
Asia
Language:
En
Journal:
Southeast Asian J Trop Med Public Health
Year:
2005
Type:
Article