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

Tae Im Kim, Se Ra Oh, Fuhong Dai, Hyun Jong Yang, Sang Do Ha, Sung Jong Hong

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

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 °C and after freezing for 12 h at −40 °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.

Original languageEnglish
Pages (from-to)1003-1006
Number of pages4
JournalParasitology Research
Volume116
Issue number3
DOIs
StatePublished - 1 Mar 2017

Bibliographical note

Funding Information:
This research was supported by a 2012 grant (12162KFDA12) from the Korea Food and Drug Administration for studies on hazardous microbes and microbiological safety management of seafood.

Publisher Copyright:
© 2017, Springer-Verlag Berlin Heidelberg.

Keywords

  • Freshwater crabs
  • Paragonimus westermani
  • Soy sauce marination

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