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우리나라 吸蟲症의 感染源에 關한 硏究

Studies on the Sources of Infection of Distomiasis

공중보건잡지 1966년 3권 1호 p.15 ~ 21
노인규,
소속 상세정보
노인규 ( Loh In-Kyu ) - 서울대학교 보건대학원

Abstract


In this study, author tried to confirm the Paragonimus westermani infectiousness or fate of the metacercariae in the fresh-water crayfishes or crabs which were treated with various cooking methods being prevalent through our country.
After treating the crayfishes and crabs by various cooking methods for proper times, all P. westermani meta-cercariae in the fleshes and visceras of them were colle-cterd, and then the viability or fate of the metacercariae was discri minated by excystation ability and morphological changes of the metacercariae.
And following results were obtained.
1) By treating the crayfishes in boiling water for above 30 seconds, {. westermani metacercariae in the bodies werecompletely killed.
2) By broiling the crayfishes on dry heat of 330 to 3-50?? for above 60 seconds, P. westermani metacercariae in the bodies were completely killed. But by broiling for 30 seconds, some of the metacercariae in the bodies were survived though the external appearance of the crayfishes seemed to be almost completely boiled.
3) By soaking the crayfishes in Japanese soy sauce for above 60hours, P. westermani metacercariae in the bodies were completely killed,
4) By soaking the crabs in Japanese soy sauce for above 4 days and 18hours, P. westermani meatcercariae in the bodies were scompeletely killed, And in case of soaking in Korean soy sauce for above 4 days, the met-acercariae in the bodies were also completley killed,
5) By pouring heated soy sauce of above 70˚C on the crayfishes (the temperature was 60˚C immediately after pouring.)P. westermani metacercairae in the bodies were compeletely killed in the observation of 1 to 2 hours later of the pouring.
6) By pouring heated soy sauce of above 70˚C on the crabs (the temperature was 63˚C immediately after po-uring), P. westermani meatcercariae in the bodies were ompeletely killed in the observation of 1 to 2 hours later of the pouring.

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