Asst Prof Wilawan Pumidonming (right)demonstrates her technique to kill liver flukes to make fermented and pickled fish safe for consumption. (Photo by Chinnawat Singha)Producers of fermented fish can kill carcinogenic liver flukes simply by freezing fresh fish for 24 hours before preparing them, according to Naresuan University. It hopes fermented fish makers start applying the technique to protect consumers as up to 20% of them suffered from liver-related cancers resulting from the liver flukes common in fresh-water fish. Asst Prof Asadang Polnok, director of the university's Lower Northern Science Park, said fermented fish was popular among consumers and surveys found that 20% of consumers in the Northeast suffered from liver-related cancers. Fermented fish or pla ra is prepared by adding salt, water and roasted ground rice or rice bran to fresh fish and kept it in closed containers for up to 4-12 months.

Source: Bangkok Post November 15, 2016 08:50 UTC