Effect of temperature on the infectivity of Sarcocystis miescheriana cysts in pork

Saleque, A.; Juyal, P. D.; Bhatia, B. B.

doi:10.1016/0304-4017(90)90047-f

Cited by 23 publications

(13 citation statements)

References 2 publications

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“…Clinical signs of human intestinal sarcocistosis are particularly digestive system disorders such as nausea, vomiting, diarrhea (Dubey et al, 1989), which appeared especially in immunocompromised patients (Velásquez et al, 2008). According to data released by Saleque et al (1990), intestinal sarcocystosis can be prevented by thoroughly cooking or freezing meat to disablethe action of bradyzoites from the sarcocysts. Sarcocysts in pig muscles became noninfectious for puppies after cooking meat at 60, 70, and 100°C for 20, 15, and 5 min, respectively.…”

Section: Resultsmentioning

confidence: 99%

Molecular Identification and Prevalence of Sarcocystis Suihominis in Pork Meat Intended for Public Consumption

Fat¹,

Tăbăran²,

Dan³

et al. 2017

BUASVMCN-VM

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Protozoa of the genus Sarcocystis are among the most prevalent parasitic forms found in pork. In order to rapidly assess the risk that this protozoa produceÂ in human population, a molecular method to detect and identify Sarcocystis suihominis needs to be implemented. The study aimed at characterizing the prevalence of Sarcocystis suihominis in pork obtained in the traditional households through PCR - RFLP method. The material was represented by seventy nine samples of diaphragmatic pillars collected between the periodÂ October 2014 - December 2014 from two local sanitary veterinary units from Alba and Cluj. The samples were processed first by trichinelloscopic compression method. All the positive fragments for Sarcocystis spp. were examined through PCR-RFLP method. The method used in the present study utilized the AluI restriction enzyme and had successfully differentiate the Sarcocystis suihominis from other Sarcocystis spp. prevalent in pork meat.Â The inspection of compressed muscle tissue has detected the presence of Sarcocystis suihominis in a high percentage of investigated samples. The prevalence of Sarcocystis suihominis in the examined samples was 26.58%. According to this result we can affirm that the risk of contamination in humans with Sarcocystis suihominis is high through consumption of contaminated pork meat, raised in the traditional system. In the present scientific research, we demonstrated that this method used for molecular identification of Sarcocystis suihominis has high accuracy and can be successfully applied for obtaining a certain diagnostic.

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Section: Resultsmentioning

confidence: 99%

Molecular Identification and Prevalence of Sarcocystis Suihominis in Pork Meat Intended for Public Consumption

Fat¹,

Tăbăran²,

Dan³

et al. 2017

BUASVMCN-VM

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“…Sarcocysts in pig muscles were rendered noninfectious for puppies after cooking meat at 60, 70, and 100°C for 20, 15, and 5 min, respectively (45). Freezing at Ϫ4 and Ϫ20°C for 48 and 24 h, respectively, also rendered bradyzoites in pork noninfectious (45). Beef and beef products purchased from a supermarket reflected the laboratory results of cooking and freezing (28).…”

Section: Preventionmentioning

confidence: 99%

Sarcocystis spp. in Human Infections

2004

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Sarcocystis species are intracellular protozoan parasites with an intermediate-definitive host life cycle based on a prey-predator relationship. Asexual stages develop in intermediate hosts after they ingest the oocyst stage from definitive-host feces and terminate with the formation of intramuscular cysts (sarcocysts). Sarcocysts in meat eaten by a definitive host initiate sexual stages in the intestine that terminate in oocysts excreted in the feces. Most Sarcocystis species infect specific hosts or closely related host species. For example, humans and some primates are definitive hosts for Sarcocystis hominis and S. suihominis after eating raw meat from cattle and pigs, respectively. The prevalence of intestinal sarcocystosis in humans is low and is only rarely associated with illness, except in volunteers who ingest large numbers of sarcocysts. Cases of infection of humans as intermediate hosts, with intramuscular cysts, number less than 100 and are of unknown origin. The asexual stages, including sarcocysts, can stimulate a strong inflammatory response. Livestock have suffered acute debilitating infections, resulting in abortion and death or chronic infections with failure to grow or thrive. This review provides a summary of Sarcocystis biology, including its morphology, life cycle, host specificity, prevalence, diagnosis, treatment, and prevention strategies, for human and food animal infections

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“…B OCH und ERBER (1981 ) halten eine Kerntemperatur von mindestens 65 ~ bis 70 ~ fiber 10 min zur Abt6tung der Sarkosporidien fiir ausreichend. SALEQUE et al (1990) empfehlen entweder eine Erhitzung des Fleisehes auf 70 ~ 100 ~ fiir 15 min bzw. 5 min oder Gefrieren bei -4 ~ -20 ~ fiir zwei "rage bzw.…”

Section: Muffelwildunclassified

Untersuchung zum Vorkommen von Sarkosporidien bei Reh-, Rot- und Muffelwild in zwei unterschiedlichen Naturräumen des Bundeslandes Niedersachsen

Spickschen

Pohlmeyer

2002

Zeitschrift für Jagdwissenschaft

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Effect of temperature on the infectivity of Sarcocystis miescheriana cysts in pork

Cited by 23 publications

References 2 publications

Molecular Identification and Prevalence of Sarcocystis Suihominis in Pork Meat Intended for Public Consumption

Molecular Identification and Prevalence of Sarcocystis Suihominis in Pork Meat Intended for Public Consumption

Sarcocystis spp. in Human Infections

Untersuchung zum Vorkommen von Sarkosporidien bei Reh-, Rot- und Muffelwild in zwei unterschiedlichen Naturräumen des Bundeslandes Niedersachsen

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