Investigation of the effect of some vinegar types on Echinococcus granulosus protoscoles

Echinococcus granulosus causes parasitic diseases all over the world. Scientific researches are carried out to examine the effects of vinegar on food-borne parasitic diseases. The aim of this study, the aim of this study is to investigate and evaluate the effects of different vinegar types (apple cider vinegar, grape vinegar, fig vinegar, strawberry vinegar, medlar vinegar, rose vinegar, pomegranate vinegar, hawthorn vinegar) on echinococcus granulosus protoscolices. For this purpose, studies were carried out in the laboratory with 8 different kinds of natural vinegar and E. granulosus protoscolices in diseased organs taken from the slaughterhouse. For each vinegar type, 1%, 3%, 5%, 10% solutions were prepared and the effect on the E. granulosus protoscolex was monitored by keeping time (0, 60, 120, 180 and 240 minutes) with the help of a microscope. As a result of this research, when we analyzed the E. granulosus protoscolex killing rates of 8 different natural vinegar species based on all time and concentration ratios, it was seen that the lethality rate of strawberry and fig vinegar was the highest. After these two vinegar types, it was observed that the lethality rate on E. granulosus protoscolex was high in grape and apple cider vinegars, respectively. On the other hand, vinegars of hawthorn, medlar, rose and pomegranate had the lowest killing rate on E. granulosus protoscolex, respectively.