Abstract
To diminish the risk of transmission to humans of advanced third-stage larvae (A3L) of Gnathostoma binucleatum in fish foods, we evaluated the effects of some physical factors on larval viability. A3L protected within fish meatballs were subjected to freezing, refrigeration, boiling, dry heat, and immersion in lemon juice. By freezing, larvae were killed in 48 h, by refrigeration after 30 days, by boiling in 4 min, and by broiling for 60 min. By lemon juice immersion (pH 2.5), encysted larvae were killed after 5 days and nonencysted larvae in 7 h. Results show that freezing fish at -10 to -20°C for 48 h, or cooking fish by frying, boiling, or broiling, will prevent transmission of G. binucleatum. Furthermore, results dispel the popular myth that lemon juice kills encysted larvae in fish.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
