Effect of Some Processing Methods on the Viability of Metacercariae Infecting Wild and Cultured Fish in El-Menia Governorate
Shimaa-Ahmed, M.1, Hefnawy, Y. A.2, Arafa, M. I.3 & Abd-El-Malek, A. M.2*
1Food Hygiene Department, Animal Health Research Institute, El-Minia Lab, Agriculture Research Center, Egypt
2Food Hygiene Department, Fac. of Vet.Med. Assiut Univ., Egypt
3Parasitology Department, Animal Health Research Institute, Assiut Lab, Agriculture Research Center, Egypt
Dr. Abd-El-Malek, A. M., Food Hygiene Department, Fac. of Vet. Med. Assiut Univ., Egypt.
Keywords: Fish; Encysted Metacercariae; Microwave Cooking; Sodium Chloride; Potassium Lactate; Electrolyzed Water
The present work aimed to investigate the prevalence of encysted metacercariae (EMC) in wild and cultured fresh water fish in El-Menia Governorate, Egypt. In addition, the effects of some processing methods on their viability were investigated. A total of 200 fish samples (100 wild and 100 cultured) included50 for each; Tilapianilotica (Oreochromisniloticus), catfish (Clariasgariepinus), bajad (Bagrusbajad) and carp fish (Cyprinuscarpio) were randomly collected from markets and some fish farms from El-menia city. Examination of encysted metacercariae (EMC) in the fish is commonly done by macroscopic examination and muscle compression technique.
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