A study on rate of infestation to Sarcocystis cysts in supplied raw hamburgers.

Autor: Nematollahia A; Faculty of Veterinary, Medicine University of Tabriz, 51666-16471 Tabriz, Iran., Khoshkerdar A; Faculty of Veterinary, Medicine University of Tabriz, 51666-16471 Tabriz, Iran., Helan JA; Faculty of Veterinary, Medicine University of Tabriz, 51666-16471 Tabriz, Iran., Shahbazi P; Faculty of Veterinary, Medicine University of Tabriz, 51666-16471 Tabriz, Iran., Hassanzadeh P; Faculty of Veterinary, Medicine University of Tabriz, 51666-16471 Tabriz, Iran.
Jazyk: angličtina
Zdroj: Journal of parasitic diseases : official organ of the Indian Society for Parasitology [J Parasit Dis] 2015 Jun; Vol. 39 (2), pp. 276-9. Date of Electronic Publication: 2013 Jul 04.
DOI: 10.1007/s12639-013-0339-9
Abstrakt: This study was carried on for determination of presence of Sarcocystis cysts in raw hamburgers in Tabriz North West of Iran. Ninety-six samples of industrial (70 % meat content) and traditional (30 % meat content) hamburgers (80 samples industrial and 16 samples traditional) were obtained from retail fast food stores. The samples were examined by gross examination, and microscopic examination methods consist impression smear and peptic digestion. Macroscopic cysts did not observed in any of the samples in gross examination. Microscopic study showed that from 96 samples 54 (56.25 %) samples were infected by at least one bradyzoites of Sarcocystis. From 54 infected samples, 45 industrial hamburgers and nine traditional hamburgers samples were infected. Statistical analysis showed that there was not significant differences between industrial and traditional hamburgers in infection to Sarcocystis. Infestation of hamburgers to Sarcocystis in summer was higher than other seasons but this difference was not significant. In Iran, beef meat is used for preparation of 70 % of hamburger and infestation of cattle to sarcocystosis was reported in many investigations in Iran. With regard to the high prevalence of Sarcocystis infection in meat products such as hamburgers in this study, it is strongly recommended to avoid eating raw or under-cooked hamburgers or keep them at freezing temperature for at least 3-5 days.
Databáze: MEDLINE
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