Infectivity of Trichinella spiralis from frozen pork
This research was carried out to determine the time/temperature exposure of Trichinella spiralis to freezing conditions necessary to destroy the infectivity of the trichinae. Experimentally infected pork was subjected to temperatures of -1 to -193 degrees C for one sec to 182 d and the treated pork...
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| Veröffentlicht in: | Journal of food protection 1990-07, Vol.53 (7), p.571-573 |
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| container_title | Journal of food protection |
| container_volume | 53 |
| creator | Kotula, A.W. (Meat Science Research Laboratory, ARS, USDA, Beltsville, MD) Sharar, A.K Paroczay, E Gamble, H.R Murrell, K.D Douglass, L |
| description | This research was carried out to determine the time/temperature exposure of Trichinella spiralis to freezing conditions necessary to destroy the infectivity of the trichinae. Experimentally infected pork was subjected to temperatures of -1 to -193 degrees C for one sec to 182 d and the treated pork samples, which contained about 1000 larvae per gram of tissue, were subjected to rat bioassay to determine infectivity of the larvae. A linear regression equation, log(10)t = 5.98 + 0.40T where t = required inactivation time in hours and T = temperature in degrees Celsius, described the exposure necessary to destroy the trichinae. The correlation for that relationship was r = 0.942. The predicted thermal death times (+7 min) at -20, -15, and -10 degrees C were 8 min, 64 min, and 4.0 d, respectively. The predicted upper confidence limits (99%) for the thermal death times (+7 min) for exposure at -20, -15, and -10 degrees C, were 48 min, 63 h, and 266 d. respectively. These data provide a continuum of definitive times and temperatures necessary to destroy T. spiralis by freezing and are of value to the meat industry and the regulatory agencies |
| doi_str_mv | 10.4315/0362-028x-53.7.571 |
| format | Article |
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(Meat Science Research Laboratory, ARS, USDA, Beltsville, MD) ; Sharar, A.K ; Paroczay, E ; Gamble, H.R ; Murrell, K.D ; Douglass, L</creator><creatorcontrib>Kotula, A.W. (Meat Science Research Laboratory, ARS, USDA, Beltsville, MD) ; Sharar, A.K ; Paroczay, E ; Gamble, H.R ; Murrell, K.D ; Douglass, L</creatorcontrib><description>This research was carried out to determine the time/temperature exposure of Trichinella spiralis to freezing conditions necessary to destroy the infectivity of the trichinae. Experimentally infected pork was subjected to temperatures of -1 to -193 degrees C for one sec to 182 d and the treated pork samples, which contained about 1000 larvae per gram of tissue, were subjected to rat bioassay to determine infectivity of the larvae. A linear regression equation, log(10)t = 5.98 + 0.40T where t = required inactivation time in hours and T = temperature in degrees Celsius, described the exposure necessary to destroy the trichinae. The correlation for that relationship was r = 0.942. The predicted thermal death times (+7 min) at -20, -15, and -10 degrees C were 8 min, 64 min, and 4.0 d, respectively. The predicted upper confidence limits (99%) for the thermal death times (+7 min) for exposure at -20, -15, and -10 degrees C, were 48 min, 63 h, and 266 d. respectively. These data provide a continuum of definitive times and temperatures necessary to destroy T. spiralis by freezing and are of value to the meat industry and the regulatory agencies</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028x-53.7.571</identifier><identifier>PMID: 31018353</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Biological and medical sciences ; CARNE DE CERDO ; CONGELACION ; CONGELATION ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; HIGIENE DE LOS ALIMENTOS ; HYGIENE DES ALIMENTS ; PODER INFECCIOSO ; POUVOIR INFECTANT ; PRODUCTOS CONGELADOS ; PRODUIT CONGELE ; TEMPERATURA ; TEMPERATURE ; TEMPS ; TIEMPO ; TRICHINELLA ; VIANDE DE PORC</subject><ispartof>Journal of food protection, 1990-07, Vol.53 (7), p.571-573</ispartof><rights>1993 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c395t-25bf693af2f9d6e0e6fd3064d9df47b6c7d4d09c3b1e0eccdc25bed3827225453</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4367078$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31018353$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kotula, A.W. (Meat Science Research Laboratory, ARS, USDA, Beltsville, MD)</creatorcontrib><creatorcontrib>Sharar, A.K</creatorcontrib><creatorcontrib>Paroczay, E</creatorcontrib><creatorcontrib>Gamble, H.R</creatorcontrib><creatorcontrib>Murrell, K.D</creatorcontrib><creatorcontrib>Douglass, L</creatorcontrib><title>Infectivity of Trichinella spiralis from frozen pork</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>This research was carried out to determine the time/temperature exposure of Trichinella spiralis to freezing conditions necessary to destroy the infectivity of the trichinae. Experimentally infected pork was subjected to temperatures of -1 to -193 degrees C for one sec to 182 d and the treated pork samples, which contained about 1000 larvae per gram of tissue, were subjected to rat bioassay to determine infectivity of the larvae. A linear regression equation, log(10)t = 5.98 + 0.40T where t = required inactivation time in hours and T = temperature in degrees Celsius, described the exposure necessary to destroy the trichinae. The correlation for that relationship was r = 0.942. The predicted thermal death times (+7 min) at -20, -15, and -10 degrees C were 8 min, 64 min, and 4.0 d, respectively. The predicted upper confidence limits (99%) for the thermal death times (+7 min) for exposure at -20, -15, and -10 degrees C, were 48 min, 63 h, and 266 d. respectively. These data provide a continuum of definitive times and temperatures necessary to destroy T. spiralis by freezing and are of value to the meat industry and the regulatory agencies</description><subject>Biological and medical sciences</subject><subject>CARNE DE CERDO</subject><subject>CONGELACION</subject><subject>CONGELATION</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIGIENE DE LOS ALIMENTOS</subject><subject>HYGIENE DES ALIMENTS</subject><subject>PODER INFECCIOSO</subject><subject>POUVOIR INFECTANT</subject><subject>PRODUCTOS CONGELADOS</subject><subject>PRODUIT CONGELE</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>TEMPS</subject><subject>TIEMPO</subject><subject>TRICHINELLA</subject><subject>VIANDE DE PORC</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><recordid>eNo9kLtOAzEQRS0EIiHwAynQFhQ0G8avdVyiiEekSBQkEp3l-AGGzW6wN4jw9ewqj2ammHOvRgehIYYRo5jfAS1IDmT8m3M6EiMu8AnqY8lYLkGKU9Q_AG89dJHSJwAQSYpz1KMY8Jhy2kdsWnlnmvATmm1W-2weg_kIlStLnaV1iLoMKfOxXnXjz1XZuo5fl-jM6zK5q_0eoMXjw3zynM9enqaT-1luqORNTvjSF5JqT7y0hQNXeEuhYFZaz8SyMMIyC9LQJW6PxljTJpylYyII4YzTAbrd9a5j_b1xqVGrkEz3W-XqTVKEYA5YSoAWJTvUxDql6Lxax7DScaswqM6W6mSoTobiVAnV2mpD1_v-zXLl7DFy0NMCN3tAJ6NLH3VlQjpyjBYCxLjFhjvM61rp99gii1cJjDIC9B8Ok3oJ</recordid><startdate>19900701</startdate><enddate>19900701</enddate><creator>Kotula, A.W. 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(Meat Science Research Laboratory, ARS, USDA, Beltsville, MD) ; Sharar, A.K ; Paroczay, E ; Gamble, H.R ; Murrell, K.D ; Douglass, L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c395t-25bf693af2f9d6e0e6fd3064d9df47b6c7d4d09c3b1e0eccdc25bed3827225453</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1990</creationdate><topic>Biological and medical sciences</topic><topic>CARNE DE CERDO</topic><topic>CONGELACION</topic><topic>CONGELATION</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HIGIENE DE LOS ALIMENTOS</topic><topic>HYGIENE DES ALIMENTS</topic><topic>PODER INFECCIOSO</topic><topic>POUVOIR INFECTANT</topic><topic>PRODUCTOS CONGELADOS</topic><topic>PRODUIT CONGELE</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>TEMPS</topic><topic>TIEMPO</topic><topic>TRICHINELLA</topic><topic>VIANDE DE PORC</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kotula, A.W. (Meat Science Research Laboratory, ARS, USDA, Beltsville, MD)</creatorcontrib><creatorcontrib>Sharar, A.K</creatorcontrib><creatorcontrib>Paroczay, E</creatorcontrib><creatorcontrib>Gamble, H.R</creatorcontrib><creatorcontrib>Murrell, K.D</creatorcontrib><creatorcontrib>Douglass, L</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kotula, A.W. (Meat Science Research Laboratory, ARS, USDA, Beltsville, MD)</au><au>Sharar, A.K</au><au>Paroczay, E</au><au>Gamble, H.R</au><au>Murrell, K.D</au><au>Douglass, L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Infectivity of Trichinella spiralis from frozen pork</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1990-07-01</date><risdate>1990</risdate><volume>53</volume><issue>7</issue><spage>571</spage><epage>573</epage><pages>571-573</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>This research was carried out to determine the time/temperature exposure of Trichinella spiralis to freezing conditions necessary to destroy the infectivity of the trichinae. Experimentally infected pork was subjected to temperatures of -1 to -193 degrees C for one sec to 182 d and the treated pork samples, which contained about 1000 larvae per gram of tissue, were subjected to rat bioassay to determine infectivity of the larvae. A linear regression equation, log(10)t = 5.98 + 0.40T where t = required inactivation time in hours and T = temperature in degrees Celsius, described the exposure necessary to destroy the trichinae. The correlation for that relationship was r = 0.942. The predicted thermal death times (+7 min) at -20, -15, and -10 degrees C were 8 min, 64 min, and 4.0 d, respectively. The predicted upper confidence limits (99%) for the thermal death times (+7 min) for exposure at -20, -15, and -10 degrees C, were 48 min, 63 h, and 266 d. respectively. These data provide a continuum of definitive times and temperatures necessary to destroy T. spiralis by freezing and are of value to the meat industry and the regulatory agencies</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>31018353</pmid><doi>10.4315/0362-028x-53.7.571</doi><tpages>3</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 1990-07, Vol.53 (7), p.571-573 |
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| language | eng |
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| source | Alma/SFX Local Collection; EZB Electronic Journals Library |
| subjects | Biological and medical sciences CARNE DE CERDO CONGELACION CONGELATION Food industries Food microbiology Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS PODER INFECCIOSO POUVOIR INFECTANT PRODUCTOS CONGELADOS PRODUIT CONGELE TEMPERATURA TEMPERATURE TEMPS TIEMPO TRICHINELLA VIANDE DE PORC |
| title | Infectivity of Trichinella spiralis from frozen pork |
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