title: Inactivation of Paragonimus westermani metacercariae in soy sauce-marinated and frozen freshwater crabs.
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.
authors.affiliation: Department of Medical Environmental Biology, College of Medicine, Chung-Ang University, Dongjak-gu, Seoul, 06974, South Korea.
authors.forename: Tae Im
authors.initials: TI
authors.lastname: Kim
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, 72-1 Naeri, Daedoek-myeon, Anseong-si, Gyeonggi-do, 17546, South Korea.
authors.forename: Se-Ra
authors.initials: SR
authors.lastname: Oh
authors.affiliation: Department of Medical Environmental Biology, College of Medicine, Chung-Ang University, Dongjak-gu, Seoul, 06974, South Korea.
authors.forename: Fuhong
authors.initials: F
authors.lastname: Dai
authors.affiliation: Departments of Parasitology, Ewha Womans University School of Medicine, Yangcheon-gu, Seoul, 07985, South Korea.
authors.forename: Hyun-Jong
authors.initials: HJ
authors.lastname: Yang
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, 72-1 Naeri, Daedoek-myeon, Anseong-si, Gyeonggi-do, 17546, South Korea.
authors.forename: Sang-Do
authors.initials: SD
authors.lastname: Ha
authors.affiliation: Department of Medical Environmental Biology, College of Medicine, Chung-Ang University, Dongjak-gu, Seoul, 06974, South Korea. hongsj@cau.ac.kr.
authors.forename: Sung-Jong
authors.initials: SJ
authors.lastname: Hong
mesh_terms: D000818:Animals; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000032:analysis / Q000494:pharmacology*; D005618:Fresh Water / Q000469:parasitology; D006801:Humans; D010237:Paragonimiasis / Q000469:parasitology / Q000517:prevention & control* / Q000635:transmission; D048492:Paragonimus westermani / Q000187:drug effects / Q000302:isolation & purification / Q000502:physiology*; D012758:Shellfish / Q000032:analysis / Q000469:parasitology*; D012965:Sodium Chloride / Q000032:analysis / Q000494:pharmacology; D045730:Soy Foods / Q000032:analysis
chemical_list: D005520:Food Preservatives; D012965:Sodium Chloride
keywords: Freshwater crabs; Paragonimus westermani; Soy sauce marination