Inactivation of Toxoplasma gondii Bradyzoites after Salt Exposure during Preparation of Dry-Cured Hams.

Autor:	Fredericks J; U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705., Hawkins-Cooper DS; U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705., Hill DE; U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705., Luchansky JB; U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Food Safety and Intervention Technologies, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598 (ORCID: https://orcid.org/0000-0003-2377-8651 [J.B.L.]; https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F])., Porto-Fett ACS; U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Food Safety and Intervention Technologies, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598 (ORCID: https://orcid.org/0000-0003-2377-8651 [J.B.L.]; https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F])., Shoyer BA; U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Food Safety and Intervention Technologies, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598 (ORCID: https://orcid.org/0000-0003-2377-8651 [J.B.L.]; https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F])., Fournet VM; U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705., Urban JF; U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705.; U.S. Department of Agriculture, Agricultural Research Center, Beltsville Human Nutrition Research Center, Diet, Genomics, and Immunology Laboratory, BARC-East, Building 307-C, Beltsville, Maryland 20705, USA., Dubey JP; U.S. Department of Agriculture, Agricultural Research Service, Northeast Area, Animal Parasitic Diseases Laboratory, BARC-East, Buildings 1001 & 307-C, Beltsville, Maryland 20705.
Jazyk:	angličtina
Zdroj:	Journal of food protection [J Food Prot] 2020 Jun 01; Vol. 83 (6), pp. 1038-1042.
DOI:	10.4315/0362-028X.JFP-19-461
Abstrakt:	Abstract: Foodborne pathogens continue to pose a public health risk and can cause serious illness and significant outbreaks of disease in consumers. Toxoplasmosis is a zoonotic disease that occurs worldwide and is caused by the protozoan parasite, Toxoplasma gondii. The consumption of raw or undercooked infected meat, including pork, that contains infectious stages of T. gondii has been regarded as a major route of T. gondii transmission to humans. Given the occasional presence of T. gondii in pork meat, the frequent use of pork for products not intended to be cooked, such as dry-cured ham, presents a potential risk for its transmission to consumers. In this study, we investigated the viability of T. gondii in dry-cured whole hams processed using methods that were previously required for treatment of hams to inactivate Trichinella spiralis in the U.S. Code of Federal Regulations (9 CFR 318.10) and are now described in guidance documents from the U.S. Food Safety and Inspection Service. Infected pork hams were salted and cured for 33 days at 3°C and 85% ± 5% relative humidity (RH) and then were dried for up to 12 months at 12°C and 67.5% ± 2.5% RH. Inactivation of T. gondii was assessed in mouse bioassays and, serologically, by the modified agglutination test (MAT). Results showed that T. gondii bradyzoites were inactivated during the salting and curing step (33 days); no viable T. gondii was detected in the mouse bioassay and no evidence of serological conversion was detected by MAT in any of the mice inoculated with any of the samples tested during the drying step over the 12 months of the experiment. These results demonstrated that the approved protocols for production of dry-cured hams validated herein can inactivate T. gondii and lower the risk to consumers of this product. (Published 2020 by the International Association for Food Protection. Not subject to U.S. Copyright. This is an open access article.)
Databáze:	MEDLINE
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