Infectivity of Toxoplasma gondii in mutton following curing, smoking, freezing or microwave cooking

Int J Food Microbiol. Mar-Apr 1992;15(3-4):357-63. doi: 10.1016/0168-1605(92)90069-f.

Abstract

To investigate the effects of curing with sodium chloride and sucrose, low temperature smoking, freezing at -20 degrees C, and cooking in a microwave oven, respectively, on the infectivity of Toxoplasma gondii encysted in mutton, meat from three experimentally and one naturally infected sheep was used. Samples of meat prepared accordingly as well as untreated, raw meat from each animal were assayed by mouse inoculation. Infective T. gondii was isolated from untreated samples from all animals used, but in no case from cured, smoked or frozen meat. However, in two of four steaks processed in a microwave oven, according to a standard household recipe, the parasite remained infective, possibly due to uneven heating of the meat.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Cooking
  • Female
  • Food Handling*
  • Food Parasitology*
  • Food Preservation*
  • Freezing
  • Meat / parasitology*
  • Microwaves
  • Sheep
  • Sheep Diseases / parasitology
  • Smoke
  • Sodium Chloride
  • Sucrose
  • Toxoplasma / growth & development*
  • Toxoplasma / isolation & purification
  • Toxoplasmosis, Animal / parasitology

Substances

  • Smoke
  • Sodium Chloride
  • Sucrose