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淡水魚에 對한 各種 調理方法이 肝吸蟲症 感染에 미치는 影響에 關한 實驗的硏究

Experimental Studies on Clonorchis sinensis Infectivity of the Infected Fresh-water Fishes treated with Various Cooking Ways

중앙의학 1964년 6권 1호 p.49 ~ 54
노인규,
소속 상세정보
노인규 (  ) - 육군 중앙의무시험소 기생충학과

Abstract


To confirm the Clonorchis sinensis infectivity of infected fresh-water !.;fishes ´treated with various cooking ways which have been prevalent through our nations, two fresh-water fishes (Pseudorasbora parva) harvoring C. s. metacercariae were administered to each rabbit after treated by various cooking ways and examined the liver, common bile duct and gall bladder of the rabbits, proper period later, to detect C. s. worms. And the following results were obtained.
1) In control group, no any treatment was given, almost of all C. s. metacercariae in flesh of Pseudorasbora parva were alive through 3 days´ preservation in the room temperature of about 10° C, and by administering the fishes to rabbits, about 500 C. s. worms per fish, in average, were detected.
2) In group treated with "Cho-zang", C. s. metacercariae in flesh of the fishes were not killed completely after 24 hrs´ treatment.
3) In group treated with boiling water, all C. s. metacercariae were killed completely after 1 minute´s treatment.
4) In frying group, all C. s. metacercariae were killed completely after 10 secands treatment.
5) In toasting group, the flesh of fishes were almost completely cooked after 30 seconds treatment, - but there was possibilty of remaining of a few alive metacercariae in the flesh.
6) In salting group, all metacercariae were killed completely after 4.48 hrs´ treatment
7) in drying group, the water content of flesh of the fishes were 12.4% after 3 days´ treatment and almost of all metacercariae were killed but not for a few.
8) By the cooking procedures, utensils or washed water were contaminated with C . s . metacercariae.
9) C. s. metacercariae could be liberated from surface of the fishes, and those were sunk under water by velocity of 6.5 cm per minute, in average.

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