Publication: Effect of Thai 'koi-hoi' food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae)
Issued Date
2010-03-01
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ISSN
0001706X
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2-s2.0-77649189879
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Mahidol University
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SCOPUS
Bibliographic Citation
Acta Tropica. Vol.113, No.3 (2010), 245-247
Suggested Citation
Praphathip Eamsobhana, Adisak Yoolek, Hoi Sen Yong Effect of Thai 'koi-hoi' food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae). Acta Tropica. Vol.113, No.3 (2010), 245-247. doi:10.1016/j.actatropica.2009.11.004 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/28524
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Title
Effect of Thai 'koi-hoi' food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae)
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Abstract
The effect of the food flavoring of 'koi-hoi', a popular Thai snail dish, on the viability and infectivity of Angiostrongylus (=Parastrongylus) cantonensis third-stage larvae was assessed in a mouse model. Groups of 50 each of actively moving, non-motile coiled, and extended larvae were obtained from experimentally infected snail meat, after one-hour exposure to standard 'koi-hoi' flavoring. These larvae and groups of 50 unexposed moving larvae (control) were individually fed to each group of three experimental BALB/c mice. The effect on Angiostrongylus worm burden was measured after 3 weeks of infection. Infectivity of the motile larvae after exposure to 'koi-hoi' food flavoring was 38±5.29%. This was highly significantly lower than the infectivity (62±7.21%) of the control (unexposed) third-stage larvae (χ2=17.28, P<0.001). In the non-motile larvae resulting from exposure to the food flavoring, no adult worm was recovered from the extended larvae, indicating that they were no longer alive and unable to cause infection. A small proportion (3.33±2.31%) of the coiled larvae developed into young adult worms, indicating that mobility alone is not a definitive indicator of viability. The present study confirms that the food flavoring components of 'koi-hoi' dish adversely affect the viability and infectivity of A. cantonensis larvae. Exposure of the third-stage larvae to 'koi-hoi' food flavoring resulted in decreased viability and eventually death. Prolonged treatment with food flavoring to inactivate/immobilize and then kill the infective, third-stage larvae of A. cantonensis in snail meat prior to consumption may be one of the possible economical means of reducing human infection. © 2009 Elsevier B.V.
