PREVALENCE OF ENCYSTED LARVAE OF TRICHINELLA SPIRALIS IN PORK AND BEEF MEAT PRODUCTS WITH SPECIAL REFERENCE TO THE EFFECT OF RAPID HEAT TREATMENT ON THEIR VIABILITY

YASSIEN, M.; ABD EL-RAHMAN, H.; IBRAHIM, A.; MOUSA, M.

doi:10.21608/avmj.1989.188447

PREVALENCE OF ENCYSTED LARVAE OF TRICHINELLA SPIRALIS IN PORK AND BEEF MEAT PRODUCTS WITH SPECIAL REFERENCE TO THE EFFECT OF RAPID HEAT TREATMENT ON THEIR VIABILITY

Document Type : Research article

Authors

10.21608/avmj.1989.188447

Abstract

elucidate the pre
to An investigation was conducted with the aim sence of encysted trichnella larvae in pork sausage, beef sausage and
were collected from of each
samples
100 random minced beef.
City and examined by trichinoscopic and digestion tech Alexandria inques. The result obtained confirmed by the experimental infection
to Swiss mice. 6 specimen out of 100 samples of pork sausage contain trichinella cysts. On comparing the results obtained from different methods of investigation, it was observed that the digestion technique was the msot sensitive one for the detection of larvae. Results revealed that the T. spiralis cysts are entirly absent in beef sausage and minced beef.
Effect of some rapid cooking methods on trichinella larvae in sausage was performed. The tests showed that the time required for roasting on hot plate must not be less than 3 minutes allowing the tempe rature to attaine 80.7°C while fryifng in oil require only about 2 minutes whereas temperature attained 87.5°C. The importance of the parasite from the public health point of view and application of strict hygienic measures were discussed.