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EFFICACY OF FREEZING IN ELIMINATING INFECTIVITY OF TRICHINELLA SPIRALIS IN BOXED PORK PRODUCTS.

Author(s) : ZIMMERMANN W. J.

Type of article: Article

Summary

GROUND TRICHINOUS PORK WAS STUFFED INTO CASINGS, PACKED IN BOXES, AND FROZEN IN TIERS OF FIVE BOXES AT FOUR SELECTED TEMPERATURES. TRICHINAE BECAME NON-INFECTIVE BETWEEN 6 TO 10 DAYS WHEN STORED AT 255.2 K (-17.8 DEG C) AND BETWEEN 11 TO 15 DAYS WHEN STORED AT 260.8 K (-12.2 DEG C). INFECTIVE TRICHINAE WERE OBTAINED IN FINAL SAMPLINGS AFTER 56 DAYS OF FREEZING AT 263.6 K (-9.4 DEG C) AND 71 DAYS AT 266.3 K (-6.7 DEG C). LITTLE OR NO EFFECT ON INFECTIVITY WAS EVIDENT IN TRICHINAE FROZEN AT 266.3 K THROUGHOUT THE 71-DAY PERIOD.

Details

  • Original title: EFFICACY OF FREEZING IN ELIMINATING INFECTIVITY OF TRICHINELLA SPIRALIS IN BOXED PORK PRODUCTS.
  • Record ID : 1986-0257
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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