@article{astmh:/content/journals/10.4269/ajtmh.1960.9.8, author = "Soh, Chin Thack", title = "The Effects of Natural Food-Preservative Substances on the Development and Survival of Intestinal Helminth Eggs and Larvae*", journal= "The American Journal of Tropical Medicine and Hygiene", year = "1960", volume = "9", number = "1", pages = "8-10", doi = "https://doi.org/10.4269/ajtmh.1960.9.8", url = "http://www.ajtmh.org/content/journals/10.4269/ajtmh.1960.9.8", publisher = "The American Society of Tropical Medicine and Hygiene", issn = "0002-9637", type = "Journal Article", abstract = "Summary Eggs, rhabditoid larvae and infective-stage larvae of Ancylostoma duodenale were immersed in common food-preservative substances individually and in combinations used in pickling mixtures. In all tests, the eggs and rhabditoid larvae failed to develop to infective-stage larvae. Infusions containing the usual amounts or less of mustard or garlic used in food preservatives were especially toxic, and combinations of either of these substances with other commonly used preservatives such as salt, sugar, acetic acid, bean sauce and spices were equally or more toxic to all stages, killing the infective-stage larvae within a few hours or at most 1 to 2 days.", }