DESTRUCTION OF TRICHINA LARVAE IN COOKED PORK ROASTS

被引：19

作者：

CARLIN, AF

MOTT, C

CASH, D

ZIMMERMANN, W

机构：

[1] Food and Nutrition Department, Veterinary Medical Research Institute, Iowa State University, Ames, Iowa

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb00920.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

–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. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：210 / +

页数：1

共 6 条

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[5] ON THE OCCURRENCE OF TRICHINELLA-SPIRALIS IN PORT SAUSAGE AVAILABLE IN IOWA (1953-60)
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[6] 1960, REGULATIONS GOVERNIN

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