Opisthorchiasis prevention: Difference between revisions
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==Prevention== | ==Prevention== | ||
Currently, there is no effective chemotherapy to combat cholangiocarcinoma, such that intervention strategies need to rely on the [[Preventive medicine|prevention]] or treatment of liver fluke infection/disease. | Currently, there is no effective chemotherapy to combat cholangiocarcinoma, such that intervention strategies need to rely on the [[Preventive medicine|prevention]] or treatment of liver fluke infection/disease. Although effective prevention could be readily achieved by persuading people to consume cooked fish (via [[education program]]s), the ancient cultural custom to consume raw, undercooked or freshly pickled fish persists in endemic areas. Cooking or deep-freezing (-20 °C for 7 days)<ref name="WHO 2004">[[World Health Organization]] (2004). ''REPORT JOINT WHO/FAO WORKSHOP ON FOOD-BORNE TREMATODE INFECTIONS IN ASIA''. Report series number: RS/2002/GE/40(VTN). 55 pp. [http://whqlibdoc.who.int/wpro/2004/RS_2002_GE_40(VTN).pdf PDF]. pages 15-17.</ref> of food made of fish is sure method of prevention. Methods for prevention of ''Opisthorchis viverrini'' in [[aquaculture]] fish ponds were proposed by Khamboonruang et al. (1997). | ||
==References== | ==References== | ||
{{Reflist|2}} | {{Reflist|2}} | ||
Revision as of 15:58, 30 November 2012
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Prevention
Currently, there is no effective chemotherapy to combat cholangiocarcinoma, such that intervention strategies need to rely on the prevention or treatment of liver fluke infection/disease. Although effective prevention could be readily achieved by persuading people to consume cooked fish (via education programs), the ancient cultural custom to consume raw, undercooked or freshly pickled fish persists in endemic areas. Cooking or deep-freezing (-20 °C for 7 days)[1] of food made of fish is sure method of prevention. Methods for prevention of Opisthorchis viverrini in aquaculture fish ponds were proposed by Khamboonruang et al. (1997).
References
- ↑ World Health Organization (2004). REPORT JOINT WHO/FAO WORKSHOP ON FOOD-BORNE TREMATODE INFECTIONS IN ASIA. Report series number: RS/2002/GE/40(VTN). 55 pp. PDF. pages 15-17.