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The Effects of Natural Food-Preservative Substances on the Development and Survival of Intestinal Helminth Eggs and Larvae^*

II. Action on Ancylostoma duodenale larvae

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.

^* From the Department of Tropical Medicine and Public Health, Tulane Medical School, New Orleans; supported in part by Research Grant B-752 from the National Institute of Neurological Diseases and Blindness, of the National Institutes of Health, United States Public Health Service.