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Inactivation of Paragonimus westermani metacercariae in soy sauce-marinated and frozen freshwater crabs

Title
Inactivation of Paragonimus westermani metacercariae in soy sauce-marinated and frozen freshwater crabs
Authors
Kim, Tae ImOh, Se-RaDai, FuhongYang, Hyun-JongHa, Sang-DoHong, Sung-Jong
Ewha Authors
양현종
SCOPUS Author ID
양현종scopus
Issue Date
2017
Journal Title
PARASITOLOGY RESEARCH
ISSN
0932-0113JCR Link1432-1955JCR Link
Citation
vol. 116, no. 3, pp. 1003 - 1006
Keywords
Paragonimus westermaniSoy sauce marinationFreshwater crabs
Publisher
SPRINGER
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Soy sauce-marinated freshwater crabs (Eriocheir japonicus) are a source of human paragonimiasis. The viability of Paragonimus westermani metacercariae (PwMc) in marinated crabs was investigated in an experimental setting. The PwMc collected from freshwater crayfish were inoculated into freshwater crabs, which were then frozen or marinated in soy sauce. All PwMc in the freshwater crabs were inactivated after freezing for 48 h at -20 A degrees C and after freezing for 12 h at -40 A degrees C. After marinating for 32 days, the survival rate of PwMc in 5% NaCl soy sauce was 50%, in 7.5% NaCl soy sauce it was 33.3%, and in 10.0% NaCl soy sauce it was 31.3%. When marinated for 64 days, all PwMc were inactivated in all experimental groups. These results revealed that freezing and soy sauce marination were detrimental to the survival of PwMc in freshwater crabs. Specifically, freezing crabs for more than 48 h or soaking them in soy sauce containing at least 5.0% NaCl for 64 days can inactivate PwMc. These results can inform the production of the traditional Korean soy sauce-marinated freshwater crabs known as gejang.
DOI
10.1007/s00436-017-5380-7
Appears in Collections:
의학전문대학원 > 의학과 > Journal papers
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