Survival of experimentally induced Toxoplasma gondii tissue cysts in vacuum packed goat meat and dry fermented goat meat sausages

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• 作者：Helena Neumayerov谩 ; Jana Jur谩nkov谩 ; Alena Sal谩kov谩 ; Leo Gallas ; Kamil Kova艡膷铆k ; B艡etislav Koudela
• 关键词：Toxoplasma gondii ; Survival ; Tissue cyst ; Vacuum packaging ; Dry fermented sausage
• 刊名：Food Microbiology
• 出版年：May, 2014
• 年：2014
• 卷：39
• 期：Complete
• 页码：47-52
• 全文大小：347 K

文摘

Ingestion of raw or undercooked meat is a potential source of human toxoplasmosis. The aim of this study was to determine the viability of Toxoplasma gondii cysts in vacuum packed (VP) goat meat and in dry fermented sausages (DFS), and evaluate certain physical and chemical parameters, like water activity (a_w), pH value, content of salt, dry matter and fat. A portion of muscle tissue from experimentally infected animals was used for production of VP meat with or without addition of 2.5% curing salt, and stored at 4聽掳C or at 鈭?0聽掳C. Results of bioassay showed that, samples of vacuum packed Toxoplasma positive meat without salt addition were alive after six weeks at 4聽掳C. Incubation at 鈭?0聽掳C supported the viability after 3聽h, but not after 4聽h. After 7 days in 2.5% of curing salt, samples of T.聽gondii VP goat meat were still viable, but not after 14 days at 4聽掳C. All the DFS samples were not positive for infective cysts which mean that, they do not pose a risk of T.聽gondii transmission. These data suggest that vacuum packaging increases the survival of T.聽gondii cysts.