ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
–The effect of heat on trichina larvae was studied in pork roasts cut from trichinae infected loins. Roasts were cooked to end-point temperatures of 120, 125, 130, 135, 140, 145, 150 or 160°F in electric household ranges at oven temperatures of 200, 325 or 350°F. Samples of the cooked roasts were artificially digested; the recovered- larvae were examined for viability. Also samples were fed to rats; 4 weeks later the rats were killed and examined for presence of trichinae by digesting aliquots of ground rat tissue. All larvae were destroyed in roasts cooked to 140° or higher; viable larvae were found in some of the roasts cooked to 135°F and in all of the roasts cooked at 130°F or lower. Thus the thermal death point of trichinae is between 130° and 140°F.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb00920.x
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