Thai koi-hoi snail dish and angiostrongyliasis due to angiostrongylus cantonensis: Effects of food flavoring and alcoholic drink on the third-stage larvae in infected snail meat

Foodborne Pathogens and Disease

Volumn 6, Issue 3, 2009, Pages 401-405

  Eamsobhana, Praphathip ^a   Yoolek, Adisak ^a   Punthuprapasa, Paibulaya ^a   Yong, Hoi Sen ^b  

^a MAHIDOL UNIVERSITY   (Thailand)

^b UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVE;

ALCOHOLIC BEVERAGE; ANGIOSTRONGYLIASIS; ANGIOSTRONGYLUS CANTONENSIS; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BIOMPHALARIA GLABRATA; CONTROLLED STUDY; LARVA; LEMON JUICE; NONHUMAN; ONION; PARASITE SURVIVAL; PARASITE VIABILITY; PARSLEY; PEPPER; PRIORITY JOURNAL; RAT; RAW MEAT; RICE; SNAIL; THAILAND;

ALCOHOLIC BEVERAGES; ANGIOSTRONGYLUS CANTONENSIS; ANIMALS; BIOMPHALARIA; DISEASE VECTORS; FLAVORING AGENTS; FOOD PARASITOLOGY; HOT TEMPERATURE; HUMANS; LARVA; STRONGYLIDA INFECTIONS; THAILAND;

ANGIOSTRONGYLUS CANTONENSIS; BIOMPHALARIA GLABRATA; COPROSMA KAUENSIS; GASTROPODA; RATTUS;

EID: 63849111754     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2008.0191     Document Type: Article

References (7)

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