The effect of temperature on mobility of Angiostrongylus costaricensis third stage larvae

Abstract

SUMMARYThird stage larvae (L3) from Angiostrongylus costaricensis were incubated in water at room temperature and at 5 °C and their mobility was assessed daily for 17 days. Viability was associated with the mobility and position of the L3, and it was confirmed by inoculation per os in albino mice. The number of actively moving L3 sharply decreased within 3 to 4 days, but there were some infective L3 at end of observation. A mathematical model estimated 80 days as the time required to reduce the probability of infective larvae to zero. This data does not support the proposition of refrigerating vegetables and raw food as an isolated procedure for prophylaxis of human abdominal angiostrongylosis infection.

Invasive slug Meghimatium pictum (Stoliczka, 1873) infected by Angiostrongylus costaricensis Morera & Céspedes, 1971, and the possible risk of human infection associated with grape consumption

“…Consequently, the risk of angiostrongyliasis infection may be associated with the consumption of vegetables and fruit, especially grapes, because molluscs can come in contact with the external surfaces of this fruit that is often consumed in nature. Furthermore, grape harvesters and garden keepers may be at a higher risk of infection, because their hands could be contaminated with L3 released from snails, with L3 remaining infective in the environment for three to 17 days (Richinitti et al , 1999). The low parasitic burden that was observed in this case (4.5%) supported previous findings that the natural infection of molluscs with A. costaricensis is characterized by very low parasitic burden (Rambo et al , 1997; Laitano et al , 2001).…”

In vitro comparison of treatments and commercially available solutions on mortality of Angiostrongylus cantonensis third-stage larvae

“…Temperature also plays a role in larval survival, with refrigeration having been previously suggested as a means of reducing infection from eating foods containing either A. cantonensis or the closely related nematode A. costaricensis (Alicata, 1967;Morera, 1973;Richinitti et al, 1999). In comparing the survival of A. cantonensis L3 in a refrigerator vs a freezer, we found the effect of 0°C refrigeration on larval mortality to be ambiguous; 24 h at 0°C resulted in minimal mortality whereas 7 days at 0°C did result in steadily mounting death rates, although it took the entire subsequent week to achieve close to 100% mortality.…”

“…In comparing the survival of A. cantonensis L3 in a refrigerator vs a freezer, we found the effect of 0°C refrigeration on larval mortality to be ambiguous; 24 h at 0°C resulted in minimal mortality whereas 7 days at 0°C did result in steadily mounting death rates, although it took the entire subsequent week to achieve close to 100% mortality. While it is problematic to compare with Richinitti et al (1999), who refrigerated A. costaricensis at 5°C, it is notable that they found their L3 to remain infective after 17 days. Both of these results suggest that refrigeration by itself does not result in a sufficient death rate to serve as a reliable method of preventing Angiostrongylus infection due to ingestion of produce and undercooked food.…”

Abdominal angiostrongyliasis in the Americas: fifty years since the discovery of a new metastrongylid species, Angiostrongylus costaricensis

“…Studies have demonstrated that A. costaricensis L3 larvae remain viable at 5 °C for less than 14 days, and some become inactive from day 7 of incubation. Therefore, refrigeration of potentially contaminated vegetables should not be used as the sole measure for preventing infection with this parasite [ 137 ]. Instead, disinfection with 1.5% chloride solution for one hour is recommended to attain larvicidal effects [ 138 ].…”