Methods for Inactivation of Toxoplasma gondii Cysts in Meat and Tissues of Experimentally Infected Sheep
| Autor: | Mohamed A. Tawfik, Raafat M. Shaapan, Fathi El-Nawawi |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
Hot Temperature
Meat Time Factors Sheep Diseases Cat Diseases Applied Microbiology and Biotechnology Microbiology Mice Food Parasitology parasitic diseases Animals Bioassay Microwaves Infectivity Sheep CATS biology food and beverages Toxoplasma gondii Gamma ray irradiation biology.organism_classification Virology Cold Temperature Toxoplasmosis Animal Gamma Rays Food Irradiation Cats Female Animal Science and Zoology Toxoplasma Food Science |
| Zdroj: | Foodborne Pathogens and Disease. 5:687-690 |
| ISSN: | 1556-7125 1535-3141 |
| DOI: | 10.1089/fpd.2007.0060 |
| Popis: | This study utilized infectivity bioassays in cats and mice to assess the efficacy of inactivation of Toxoplasma gondii cysts in experimentally infected sheep meat and tissues subjected to chilling, freezing, heating, microwave cooking, and gamma ray irradiation. Heating at 60 degrees C or 100 degrees C for 10 minutes, freezing at either -10 degrees C for 3 days or -20 degrees C for 2 days, or irradiation at doses of 75 or 100 krad was sufficient to kill tissue cysts. Meanwhile, neither cooking in a microwave nor chilling at 5 degrees C for 5 days was sufficient to kill tissue cysts. |
| Databáze: | OpenAIRE |
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