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Publication
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| Title of Article |
Effects of fermentation time and low temperature during the production
process of Thai pickled fish (pla-som) on the viability and infectivity of
Opisthorchis viverrini metacercariae |
| Date of Acceptance |
8 November 2015 |
| Journal |
| Title of Journal |
International Journal of Food Microbiology |
| Standard |
ISI |
| Institute of Journal |
Elsevier |
| ISBN/ISSN |
0168-1605 |
| Volume |
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| Issue |
218 |
| Month |
February |
| Year of Publication |
2016 |
| Page |
1-5 |
| Abstract |
Contamination of a popular fermented fish dish, pla-som, by Opisthorchis viverrini metacercariae (OVMC) is a
possible cause of carcinogenic liver fluke infection in Thailand. Affected individuals are at risk of bile duct cancer,
which is a major health problem for people in the Greater Mekong Subregion. In order to investigate concerns
about food safety,we studied the effects of fermentation timeand lowtemperature on the viability and infectivity
of OVMC during the pla-som production process. Pla-som was prepared at room temperature for up to 1 week in
duplicate experiments using cyprinid freshwater fish obtained from an O. viverrini-endemic area. OVMC
were then isolated and identified under a stereomicroscope. Complete and viable OVMC were found on days
1–4 of fermentation, while their morphology was degenerated thereafter. After OVMC were fed to hamsters,
the percentage of the worm recovery after 1 to 2 months of infection was 52%, 44.7%, 11.3% and 1% for days 1,
2, 3 and 4, respectively. In order to measure the effect of low temperature on OVMC, fish were kept in a refrigerator
(4 °C) for up to five days and then subsequently fermented for three days. In fish stored in a refrigerator for 1
and 2 days, viable OVMCwere clearly observed andwere able to infect hamsters, a worm-recovery percentage of
3.3% and 12.7%, respectively. By contrast, in pla-som prepared from fish stored for 3 to 5 days, OVMC were
degenerated and could not infect the host. In conclusion, pla-som fermentation for more than four days and
refrigerating fish for three days before pla-som processing can prevent O. viverrini infection. This study may
increase awareness of fermented-fish dish preparation to prevent liver fluke infection |
| Keyword |
Opisthorchis viverrini, Metacercariae, Freshwater cyprinid fish, Pla-som fermentation, Food safety |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
false |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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