[Resistance of Toxoplasma gondii to sodium chloride and condiments in pork sausage].
The aim of this study was to determine the resistance of Toxoplasma gondii cysts to salt (sodium chloride) and condiments (black pepper and garlic) in fresh sausages prepared with experimentally infected pork. The sausages were treated with 1.25, 2.00, and 2.50% salt with condiments added, and were refrigerated for 2, 24, and 48 hours, after which they were artificially digested. Mice were then inoculated with the digested matter. After 42 days the surviving mice were sacrificed and their serum examined using indirect immunofluorescence to detect anti-T. gondii antibodies. This examination showed that the treatments with salt over periods of less than 24 hours did not eliminate the parasite, and that only after 48 hours did the salt, at concentrations of 2.00 and 2.50%, effectively kill the parasite. The results of this experiment also showed that the condiments had no effect on the viability of T. gondii.
Navarro
I T
IT
Departamento de Medicina Veterinária e Prevenção de Patologia Animal, Paraná, Brasil.
Vidotto
O
O
Giraldi
N
N
Mitsuka
R
R
D000818:Animals; D000913:Antibodies, Protozoan / Q000032:analysis; D003212:Condiments; D004351:Drug Resistance; D016266:Food Parasitology; D005737:Garlic; D008461:Meat Products; D051379:Mice; D010946:Plants, Medicinal; D012965:Sodium Chloride / Q000494:pharmacology*; D013552:Swine; D013997:Time Factors; D014122:Toxoplasma / Q000187:drug effects* / Q000276:immunology
D000913:Antibodies, Protozoan; D012965:Sodium Chloride
Resistência do Toxoplasma gondii ao cloreto de sódio e aos condimentos em linguiça de suínos.