t8769 Posted June 11, 2017 Share Posted June 11, 2017 Anyone been tested for Liver Fluke? The statistics are scare, very high rates of liver cancer in Issan. I've lived there and eaten a lot of somtam, which seems to be a good way to get it. How about eating Somtam in Bangkok or other places where they use bottled sauce, and not the home made stuff which can have the liver fluke parasite? Some people said its still dangerous, as they use fresh water crabs, which can also have parasites, and so cause problems by contaminating the bowl. I'm not usually someone who worries about health, I don't worry about water or contamination, but the rates of cancer from this are scary. Can I eat Somtam in BKK or CM even if they use fresh water crabs. Are they likely to use processed and safe sauce that's not contaminated? Thanks Link to comment Share on other sites More sharing options...
NanLaew Posted June 11, 2017 Share Posted June 11, 2017 See this thread. Link to comment Share on other sites More sharing options...
Sheryl Posted June 12, 2017 Share Posted June 12, 2017 No, you should not eat som tam made with fresh crabs. You should not eat uncooked shellfish or fish in any form. Som tam can be made without these and is quite good. The standard test for liver fluke is a stool test but it has to be a specvial one called formalin ethyl-acetate concentration technique (FECT), not just your usual run of the mill stool test. And the test is nto that accurate, false negatives and positives are common. Link to comment Share on other sites More sharing options...
jossthaifarang Posted June 14, 2017 Share Posted June 14, 2017 Its the Pahrah that makes problems mate, not the sauce. Fermented raw fish is never a good idea.. As stated by Sheryl.. Link to comment Share on other sites More sharing options...
free123 Posted June 14, 2017 Share Posted June 14, 2017 i think because of the roten nam pla they add 10 plus chili minimum... Link to comment Share on other sites More sharing options...
Foozool Posted June 14, 2017 Share Posted June 14, 2017 I don't need to eat those crabs to die by disease, the smell ☠️ only will kill me. I always think that how people can eat those. ? Link to comment Share on other sites More sharing options...
t8769 Posted June 15, 2017 Author Share Posted June 15, 2017 Thanks for the info. This was my concern. If I eat Somtam in BKK, even if they don't use homemade sauce, they're using freshwater crabs, and so the bowl can be contaminated with parasites from them. I assume this is an issue with some of the sushi you can buy here from little stores or at the market - no safety. I'm not normally someone who worries about this stuff, but the statistics are shocking. Link to comment Share on other sites More sharing options...
verito Posted June 15, 2017 Share Posted June 15, 2017 Ok,but where in Bangkok to find it to eat? To eat once ,to understand what is it and die... Link to comment Share on other sites More sharing options...
agudbuk Posted August 18, 2017 Share Posted August 18, 2017 I read that freezing kills the worms in fish, may be worth checking.Sent from my SM-C900F using Tapatalk Link to comment Share on other sites More sharing options...
dddave Posted August 18, 2017 Share Posted August 18, 2017 I remember one time watching some rice paddies being sprayed with insecticide, then an hour later, women gathering dead crabs from the irrigation ditches adjacent to the sprayed paddies. Link to comment Share on other sites More sharing options...
t8769 Posted October 10, 2018 Author Share Posted October 10, 2018 If we knew what went into our food, we'd all live on vitamin pills and filtered water! Link to comment Share on other sites More sharing options...
Kerryd Posted October 11, 2018 Share Posted October 11, 2018 I asked the Som Tam Somchai that comes by my house (in Pattaya) to use shrimp instead of crabs when making Som Tam. That was a "personal preference" issue as I didn't think the fluke worms were an issue with shellfish/crustaceans but I guess if they are grown in the same areas where the fluke worms are a problem then they must be susceptible to them as well. Previous to this I thought the problem was confined to the fish raised (mainly) in Isaan. The shrimp the vendor uses are tiny, dried brine shrimp. Not too likely that any flukes would still be alive in those tiny little things so I'm not going to worry much about it. It is getting to the point where no matter what we eat, it is developing some kind of bug that will kill us ! Mad Cow disease, Bird Flu, Liver Fluke, Hoof and Mouth, Swine Flu, Salmonella, Botulism. It's almost like our food doesn't want us to eat it !!! Link to comment Share on other sites More sharing options...
plfomylo Posted July 22, 2019 Share Posted July 22, 2019 So plara is almost never cooked ? and actually Thai do not know where it is cooked ? tell me if I am wrong please ? Link to comment Share on other sites More sharing options...
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