Survival of Haplorchis taichui metacercariae in Lab-Pla, Thai traditional food preparation.

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 s...

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Main Authors: Chuboon S., Wongsawad C., Ruamsuk A., Nithikathkul C.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-33646190353&partnerID=40&md5=674fb40c380d1f3e5e695646311052c4
http://cmuir.cmu.ac.th/handle/6653943832/4910
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-49102014-08-30T02:55:56Z Survival of Haplorchis taichui metacercariae in Lab-Pla, Thai traditional food preparation. Chuboon S. Wongsawad C. Ruamsuk A. Nithikathkul C. 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). 2014-08-30T02:55:56Z 2014-08-30T02:55:56Z 2005 Article 01251562 16438192 http://www.scopus.com/inward/record.url?eid=2-s2.0-33646190353&partnerID=40&md5=674fb40c380d1f3e5e695646311052c4 http://cmuir.cmu.ac.th/handle/6653943832/4910 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description 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).
format Article
author Chuboon S.
Wongsawad C.
Ruamsuk A.
Nithikathkul C.
spellingShingle Chuboon S.
Wongsawad C.
Ruamsuk A.
Nithikathkul C.
Survival of Haplorchis taichui metacercariae in Lab-Pla, Thai traditional food preparation.
author_facet Chuboon S.
Wongsawad C.
Ruamsuk A.
Nithikathkul C.
author_sort Chuboon S.
title Survival of Haplorchis taichui metacercariae in Lab-Pla, Thai traditional food preparation.
title_short Survival of Haplorchis taichui metacercariae in Lab-Pla, Thai traditional food preparation.
title_full Survival of Haplorchis taichui metacercariae in Lab-Pla, Thai traditional food preparation.
title_fullStr Survival of Haplorchis taichui metacercariae in Lab-Pla, Thai traditional food preparation.
title_full_unstemmed Survival of Haplorchis taichui metacercariae in Lab-Pla, Thai traditional food preparation.
title_sort survival of haplorchis taichui metacercariae in lab-pla, thai traditional food preparation.
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-33646190353&partnerID=40&md5=674fb40c380d1f3e5e695646311052c4
http://cmuir.cmu.ac.th/handle/6653943832/4910
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