• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.141-146
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• 1986

As a fundamental study of fresh water fish on a suitable cooking method and on flavor components from the view point of food science, changes in the free amino acid composition of the muscle extracts of snakehead (Channa argus) during heating in boiling water were investigated. The muscle extract of raw fish was featured a very high content of glycine, taurine, glutamic acid and histidine, and a large amount of urine was also determined in the extract; the former four components comprised about $53\%$ of the total free amino acids. The total extractable nitrogen was greatly increased with the heating time till 120 minutes of heating, while it gradually decreased thereafter. The apparently increased components on heating of 120 minutes were taurine, glycine, alanine, hydroxyproline, and ${\beta}$-aminoisobutyric acid, etc. including urea. After hydrolysis of the extracts, some of the amino acids were increased, the content of ethanolamine, lysine, 1-methyl histidine, phenylalanine, glutamic acid and taurine, etc. were apparently increased.

• Parasites, Hosts and Diseases
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• v.23 no.2
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• pp.230-235
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• 1985

The metacercariae of an echinostomatid fluke were detected from a freshwater 6sh, Odontobutis obscura interrupta caught from the Seom river system, Wonseong-gun, Kangwon-do, and experimentally infected into rats to obtain the adult worms for the species identification. A total of 32 metacercariae was detected from 10 fishes (27.8%) out of 36 O. obscura interrupta caught from the river. The average size of metacercariae was $153.4{\times}149.0{\;}{\mu}{\textrm{m}}$. Also, it was uniquely specific that thickened membrane was formed around the metacercarial cyst wall. The rats orally infected with those metacercariae were sacrificed 20 days after infection to get the adult worms. The mean length and width of the adult worms were 0.75 cm and 0.13 cm, respectively. The number of collar spines on circumoral disk was 26 to 28, and the end group spines at lateral sides of the oral sucker were 4 on each side. The echinostomatid flukes observed in this study were all identified as Echinostoma hortense according to the morphologies of the cirrus sac, ovary, vitellaria and testes of the adult worms and the shape of eggs. On the other hand, O. obscura interrupta is one of the fresh-water fish that are preferably eaten raw by the rural inhabitants. Although no human case of 5. hortense infection by eating O. obscura interrupta has been experienced yet, the possibility is strongly suggested in this study.

• Parasites, Hosts and Diseases
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• v.34 no.1
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• pp.87-90
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• 1996

The third human case of natural infection by Heterophvopsis continuo in Korea was found in Chinju, Kyongsangnam-do. The case was a 53-year-old mn. He used to eat raw brackish and fresh water fish. After praziquantel treatment and purgation, H. continua were collected from the diarrheal stool together with Metononimw vokognwai, Heterophves nocens and Echinostona hokense. His clinical complaints were indigestion, epigastric discomport, poor appetite and fatigue. The complaints were considered rather due to heavy M. Wokoscwci infection.

• Parasites, Hosts and Diseases
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• v.23 no.1
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• pp.33-40
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• 1985

Two cases of human Erhinostoma hortense infection and their probable infection source were identified by prasiqantel (Distocide) treatment of the patients and by examining two kinds of fresh water fish which were eaten raw by them. The result of the research can be summarized as follows: 1. The patients, each aged 31 and 30, were residing in the same house in Wonju City, Kangwon Province. The first case was hospitalized due to epidemic hemorrhagic fever (E.H. fever) and the second case was healthy but had slight degree of abdominal pain and diarrhea from time to time. In the stool examination, eggs of 5. hortense ($114.3{\times}71.0{\mu\textrm{m}}$) average from the first case and $119.1{\times}68.3{\mu\textrm{m}}$ average from the second) were found. By administering single dose of praziquantel (10~15mg/kg) and purgation with magnesium salt to them. sin adults of 5. hortense were collected from the diarrheal stools of the second case. 2. By examining 8:k Moroco oxycephalus and 20 Carassius carassius which were captured at the place where the two patients had captured and eaten the fresh water fish, the metacercariae of Echinostoma sp. were found from 3 (3.5%) M. oxycephalus. 3. After the experimental infection of 3 isolated metacercariae to one albino rat three adults of 5. hortense were recovered. By the present study, the two patients revealing the echinostomatid eggs in their stools were proven to be infected with 5. hortense and to be the second and third human cases of this luke infection in Korea. Mcroco oxycephalus harboured the metacercariae of E. hortense and appeared to be a new second intermediate host.

• Parasites, Hosts and Diseases
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• v.22 no.2
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• pp.161-171
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• 1984

An epidemiological study on Metagenimus yokegawai infection was performed in Samcheok-Bun, Kangwon Province during the period from November 1983 to October 1984. Formalin-ether concentration technique and Stoll's dilution egg counting method were employed to figure out the prevalence and infection intensity of M. yrtkogawai infection. The results are summarized as follow: 1. The Prevalence of M. yokogawai infection was 13.3% among 1,172 examined; 18.0% (114 out of 632) in male and 7.8% (42 out of 540) in female. 2. The Prevalence rates were different by stream; 15.5% in Ohsip-chon (stream), 11.8% in Maeup-chon and 1.6% in Gagok-chon. 3. Along the basin of Oship-chon; 8.2% at the lower reaches in Samcheok-eup, 25.9% at the middle reaches in Miro-myon and 6.2% at the upper reaches in Dogeoe-eup, respectively. 4. By age group, the highest fate (18.3∼20.2%) was observed in 30∼49 years of age (male 24.1∼28.7%, female 11.2∼13.2%). 5. By social strata, the positive rate was 15.0% (120 out of 799) in general inhabitants and 9.7% (36 out of 373) in school children. 6. Intensity by EPG count in feces was 419 in average; the light infection (less than 400 EPG) was 70.4%, moderate infection (401∼1,000 EPG) 19.4% and heavy infection (more than 1,001 EPG) 10.25 respectively. 7. All the 67 sweetfish (length 10.3∼18.5cm) which were caught from Ohsip-stream were infected with metacercariae of M. yokogawai and the number of metacercariae detected were 382 per fish in average (323 in June and 382 in September). 8. Experiences of intake of raw fresh-water fish [Plecoglossus altivelis and Leuciscus (Tribolodon〕 were present in 50.3U (354 out of 704) of the inhabitants along Ohsip-stream according to questionnaire study. The results of this survey indicated that the middle reaches of Ohsip-stream in Miro-myon, Samcheok-gun is the endemic region for M. yokogawai infection.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.147-158
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• 2005

A food safety survey was conducted to assess the housewives' handling practices and consumption of potentially risky foods in family home. More than $40\%$ of the respondents wash their hands without soap or use their wash towels after contact with potentially risky foods such as meat, poultry, fish, shellfish, raw eggs, meat processed foods, raw fruits and vegetables. Over half of the respondents have consumed undercooked eggs without recognizing the potential health risk of consumption of raw eggs. $34\%$ of the respondents do not wash their hands after breaking raw eggs, indicating high risk of cross contamination while handling raw eggs. More than $60\%$ of the respondents just use running water to wash fresh fruits and vegetables. $78.9\%\;and\;45.2\%$ of the respondents have consumed sushi/sashimi or raw oysters, respectively in the past 12 months. The results of this study indicate the substantial risks of unsafe food-handling practice at the points of cross-contamination, cooling practices, storage time, and consumption of potentially risky foods at home. Considering the housewives' participation in school food service, development of food safety education program for the housewives is needed to promote safe handling practices of potentially risky foods.

• Research in Community and Public Health Nursing
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• v.22 no.1
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• pp.56-65
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• 2011

Purpose: The goal of this study was to analyze the prevalence of Clonorchis sinensis infection in people living within 5 km of the Youngsan River basin, to develop an educational program to prevent the infection, and to examine the effects of the educational program. Methods: This study employed a one group pretest-posttest design, the subjects were 384. This study was conducted from November 20, 2008 to June 16, 2009. The results were analyzed with the SPSS/WIN 18.0 program. Results: Of the residents, 5.7% were infected with Clonorchis sinensis and the knowledge level about the prevention of Clonorchis sinensis was improved significantly from $9.57{\pm}5.12$ points before the education to $15.05{\pm}2.43$ points after the education. One of the important effects was that the willingness to eat raw fresh-water fish was reduced after the education. Conclusion: Based on the results of this study, a continuous research needs to be conducted on how education and knowledge level-up change people's living attitudes for the prevention of Clonorchis sinensis infection and the reduction of the infection rate in the future.

• Parasites, Hosts and Diseases
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• v.45 no.3
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• pp.219-223
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• 2007

A case of Diphyllobothrium latum infection in a 49-year old man is described, and diphyllobothriasis latum in the Republic of Korea is briefly reviewed. An incomplete strobila of a tapeworm, 95 cm in length, without scolex and neck, was spontaneously discharged in the feces of a patient. On the basis of morphologic characteristics of the worm and eggs, the worm was identified as D. latum. The patient was successfully treated with a single dose (15 mg/kg) of praziquantel. The most probable source of infection was salmon flesh according to the past history of the patient. The first case of D. latum infection was documented in 1971, and this is the 43rd recorded case in the Republic of Korea. The 43 cases were briefly reviewed. The patients' main complaints were gastrointestinal troubles, such as mild abdominal pain, indigestion, and diarrhea, and discharge of tapeworm segments in the feces. The suspected infection sources included raw or improperly cooked flesh of fresh or brackish water fish, including the perch, mullet, salmon, and trout.

• Parasites, Hosts and Diseases
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• v.23 no.2
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• pp.214-220
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• 1985

Four cases of human infection by Echinochasmus japonicus (Trematoda; Echinostomatidae) were proven by the recovery of adult worms after a treatment with praziquantel (10mg/kg in single dose) and purgation in February 1984 in Korea. The patients were 3 middle-aged men and 1 elderly woman residing in a riverside village of Kangjin-gun (Tamjin river), Jeonranam-do, an ever-known endemic area of metagonimiasis. The treatment revealed numerous M. yokogawai worms together with 1-43 (total 54) specimens of E. japonicus and/or a few number of other kinds of trematodes or cestodes. The patients had gastrointestinal troubles such as indigestion and abdominal discomfort, probably due to these fluke infections. They have been eating some raw flesh of fresh water fishes such as cyprinoid ones or sweet fish caught from the river. This is the first record of human E. japonicus infection in the literature.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1084-1091
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• 2015

Aquaculture of olive flounder started in the middle of 1980's and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) after boiling for 5 min and stored at $-20^{\circ}C$ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.