THE STUDY OF EATING JAPANESE RAW FISH (SASHIMI) AND SELF PREVENTION LIVER FLUKE

Abstract

Presently eating raw fish is more popular in Thailand. Because of the delicious taste, novelty, and nutrition of raw fish. However, eating raw fish can cause a risk of infection with some bacteria and parasites. Therefore, this research aims to study the behavior and attitude of people who eat raw fish, and the prevention of diseases that come with eating raw fish. This study was observed 400 people living in the city municipality, KhonKaen Province and municipality, Roi Et province. The tools used in the study were the interview form. The statistics used for data analysis were descriptive in percentage and mean ± standard deviation. The samples were 59.75% female, 40.25% male, 77.5% aged between 15-43 years, 61% graduated with a bachelor's degree, 36.75% worked in government service, and 68% lived in municipal areas. The survey found that the sample group usually goes to eat Japanese food on various occasions, such as parties, 80.25%. The analysis of knowledge of disease prevention in Japanese raw fish consumption showed a moderate level of 63% (3.16 ± 0.48). The sample group believed that the high quality of the raw fish might free from parasites, 51%. However, the sample group do not know that the Izumidai sashimi menu was made from tilapia, a freshwater fish, 62%. In the overview, the samples were found to have good attitudes and correct behaviors for disease prevention from Japanese raw fish, 56% (2.79 ± 1.2), and 45% (2.25 ± 1.0), respectively. The sample group believes that Japanese raw fish is nourishing and healthy, 52%, and the food does not cause obesity, which is good for health, 44%. Besides, this same sample group had a high level of knowledge in preventing liver fluke disease in Thai food, 92% (4.58 ± 0.25). The sample group agreed that eating raw LarbPla Carp can cause a risk of infection with liver fluke disease, 98.5%. The sample group had an overview of good attitudes and correct practice in the prevention of liver fluke disease 52%(2.12± 1.21) and 46% (2.3±1.9), respectively. The samples agreed that unripe freshwater fish could develop liver fluke disease, 81.75%, and did not agree with eating Plasom cooking with spicy and lemon juice can kill liver flukes. 82%. However, some of the samples did not agree that eating papaya salad with raw fermented fish can cause liver fluke, 30%. In conclusion, most of the sample has knowledge and attitudes in choosing to eat Japanese raw fish and knowledge about diseases caused by freshwater raw fish. However, some of them have eating behaviors that are at risk of infecting manu such as Koi, Laab, and Papaya Salad with fermented fish. Therefore, continual education deeply in detailing food cooking by freshwater fish and saltwater fish, is also important in Thailand to understand and effectively prevent the disease from raw fish both Japanese and Thai food.