The viability of Cysticercus cellulosae in Thai native food (NHAM).

Abstract

The purpose of this study was to determine the viability of Cysticercus cellulosae in various forms of Thai native food (Nham). Four duplicated experiments were carried out and represent as in the average values. The results revealed that under the room temperature (27-30 degrees C), the intact C. cellulosae in Nham could survive as long as 12-18 hours after preparation while isolated C. cellulosae and C. cellulosae in a piece of 2 X 9 cm. of pork in 0.85% saline could survive as long as 60 and 66 hours, respectively. The Cysticercus in other ingredients of Nham and in saline solution (6%) could be viable for 48-96 and 12-18 hours, respectively. Under the temperature of 4 degrees C, Cysticercus in various recipes could survive for 96 hours while in the controls, it could survive as long as 20-30 days. However, C. cellulosae in various compositions of Nham could be viable 11-20 days which was longer than those in potassium nitrate or salt alone. The findings of this study might infer the suggest that optimum time for consumming Nham in raw condition with safety should be after preparation at least 2-3 days at room temperature.