Infectivity of Trichinella nativa in traditional northern (country) foods prepared with meat from experimentally infected seals

摘要: The infectivity of Trichinella nativa larvae in three traditional northern (country) foods was assessed. Foods were prepared with meat from seals experimentally infected and evaluated over a 317-day period during which this food fed directly to cats while mice orally inoculated recovered following the digestion solution containing 1% pepsin HCl at 37 degrees C. examined igunaq (meat blubber placed seal skin bag allowed ferment), nikku (air-dried meat), sausage (meat, fillers, salt, spices). Sausage both raw state after partial cooking. Infective T. survived igunaq, nikku, frozen sausage, poorly cooked for least 5 months under controlled laboratory conditions. Core temperatures partially never exceeded 50 Caution should be exercised using these data establish guidelines consumption products, since survival infective could unpredictably extended field These indicate significant safety risks associated Trichinella-infected provide information use risk management directing future research.