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
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- 作者：Sudarat Onsurathuma ; b ; Porntip Pinlaorb ; c ; Ornuma Haonona ; b ; Apisit Chaideea ; b ; Lakhanawan Charoensuka ; b ; Kitti Intuyodb ; d ; Thidarut Boonmarsa ; b ; Porntip Laummaunwaia ; Somchai Pinlaora ; b ; psomec@kku.ac.th" class="auth_mail" title="E-mail the corresponding author
- 关键词：Opisthorchis viverrini ; Metacercariae ; Freshwater cyprinid fish ; Pla-som fermentation ; Food safety
- 刊名：International Journal of Food Microbiology
- 出版年：2016
- 出版时间：2 February 2016
- 年：2016
- 卷：218
- 期：Complete
- 页码：1-5
- 全文大小：824 K
文摘
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Effect of fermentation time on OVMC was investigated during pla-som process.
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Complete and viable OVMC were found on days 1–4 of fermentation.
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Fermentation period affects the viability and infectivity of OVMC to the host.
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Effect of low temperature on OVMC was investigated during the pla-som process.
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Fish keeping in refrigerator before pla-som processing prevents OVMC infection.