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

摘要: Contamination of a popular fermented fish dish, pla-som, by Opisthorchis viverrini metacercariae (OVMC) is possible cause carcinogenic liver fluke infection in Thailand. Affected individuals are at risk bile duct cancer, which major health problem for people the Greater Mekong Subregion. In order to investigate concerns about food safety, we studied effects fermentation time and low temperature on viability infectivity OVMC during pla-som production process. Pla-som was prepared room up 1 week duplicate experiments using cyprinid freshwater obtained from an O. viverrini-endemic area. were then isolated identified under stereomicroscope. Complete viable found days 1-4 fermentation, while their morphology degenerated thereafter. After fed hamsters, percentage worm recovery after 2 months 52%, 44.7%, 11.3% 1% 1, 2, 3 4, respectively. measure effect OVMC, kept refrigerator (4 °C) five subsequently three days. stored days, clearly observed able infect worm-recovery 3.3% 12.7%, By contrast, 5 could not host. conclusion, more than four refrigerating before processing can prevent infection. This study may increase awareness fermented-fish dish preparation