Survival of sylvatic Trichinella spiralis isolates in frozen tissue and processed meat products.

摘要: The ability of Trichinella spiralis larvae to survive at subfreezing temperatures encysted in the musculature wild carnivorous mammals was assessed by evaluating motility and infectivity (to rodents) trichinae various intervals after storage frozen skeletal muscle. Fifty 60% grizzly bear meat were alive for 27 months -6.5 -20 C, 30% 50% still 34 months. However, none survived 38 months, on basis mice larval motility. up 4 (-6.5 C) wolverine tissue. Viable not recovered from mountain lion or fisher muscle 1 month. effect postslaughter processing evaluated use a similar bioassay procedure. Viability black that had been processed into ham jerky affected dry curing with commercial salt mixture. Trichinae both preparations induced infections (58 90 larvae/g tissue). combination smoking consistently lethal larvae. ground (pepperoni, salami, sausage) according standards.