Koi (dish)
Koi (Lao: ກ້ອຍ; Thai: ก้อย, Thai pronunciation: [kɔ̂j]) is a "salad" dish of the Lao people of Laos and Isaan consisting of raw meat denatured by acidity, usually from lime juice. Common varieties include koi kung (ก้อยกุ้ง), with shrimp as the main ingredient, and koi paa (Lao: ກ້ອຍປາ)/koi pla (ก้อยปลา), which consists of minced or finely chopped raw fish in spicy salad dressing.
Koi can be a source of parasitic diseases. Koi made with raw fish is a popular dish in Laos and Isaan and a common source of infection with the Southeast Asian liver fluke Opisthorchis viverrini.[1]
Koi pla eaten in north-east Thailand is made from raw fish, live red ants, herbs and lime juice.[2] Koi pla is eaten soon after it is prepared, without a long period of soaking in acid juice.[3] It is believed to be a cause of cholangiocarcinoma via liver fluke transmission.[2]
Koi hoi is a variety containing raw snail meat. It has been associated with infection in humans by the rat lungworm Angiostrongylus cantonensis.[4]
See also
References
- ↑ Sripa, B.; Kaewkes, S.; Sithithaworn, P.; Mairiang, E.; Laha, T.; Smout, M.; Pairojkul, C.; Bhudhisawasdi, V.; Tesana, S.; Thinkamrop, B.; Bethony, J. M.; Loukas, A.; Brindley, P. J. (2007). "Liver Fluke Induces Cholangiocarcinoma". PLoS Medicine. 4 (7): e201. doi:10.1371/journal.pmed.0040201. PMC 1913093
. PMID 17622191. - 1 2 Jonathan Head (13 June 2015). "Deadly dish: the dinner that can give you cancer". BBC News.
- ↑ Murrell, K. Darwin; Fried, Bernard (2007). Food-Borne Parasitic Zoonoses: Fish and Plant-Borne Parasites. Springer. p. 13. ISBN 9780387713571.
- ↑ Eamsobhana, P.; Yoolek, A.; Punthuprapasa, P.; Yong, H. S. (2009). "Thai Koi-Hoi Snail Dish and Angiostrongyliasis Due to Angiostrongylus cantonensis: Effects of Food Flavoring and Alcoholic Drink on the Third-Stage Larvae in Infected Snail Meat". Foodborne Pathogens and Disease. 6 (3): 401–405. doi:10.1089/fpd.2008.0191. PMID 19272010.