Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae)
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 fro...
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Elsevier
2010
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| author | Eamsobhana, P. Yoolek, A. Yong, Hoi Sen |
| author_facet | Eamsobhana, P. Yoolek, A. Yong, Hoi Sen |
| author_sort | Eamsobhana, P. |
| collection | UM |
| description | 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. |
| first_indexed | 2024-03-06T05:33:32Z |
| format | Article |
| id | um.eprints-13337 |
| institution | Universiti Malaya |
| last_indexed | 2024-03-06T05:33:32Z |
| publishDate | 2010 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | um.eprints-133372019-12-05T04:27:29Z http://eprints.um.edu.my/13337/ Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae) Eamsobhana, P. Yoolek, A. Yong, Hoi Sen Q Science (General) QH Natural history 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. Elsevier 2010-03 Article PeerReviewed Eamsobhana, P. and Yoolek, A. and Yong, Hoi Sen (2010) Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae). Acta Tropica, 113 (3). pp. 245-247. ISSN 0001-706X, DOI https://doi.org/10.1016/j.actatropica.2009.11.004 <https://doi.org/10.1016/j.actatropica.2009.11.004>. http://www.sciencedirect.com/science/article/pii/S0001706X09003635 http://dx.doi.org/10.1016/j.actatropica.2009.11.004 |
| spellingShingle | Q Science (General) QH Natural history Eamsobhana, P. Yoolek, A. Yong, Hoi Sen Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae) |
| title | Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae) |
| title_full | Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae) |
| title_fullStr | Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae) |
| title_full_unstemmed | Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae) |
| title_short | Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae) |
| title_sort | effect of thai koi hoi food flavoring on the viability and infectivity of the third stage larvae of angiostrongylus cantonensis nematoda angiostrongylidae |
| topic | Q Science (General) QH Natural history |
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