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Effect of High Temperature on Infectivity of Toxoplasma gondii Tissue Cysts in Pork
J. P. Dubey, A. W. Kotula, A. Sharar, C. D. Andrews and D. S. Lindsay
The Journal of Parasitology
Vol. 76, No. 2 (Apr., 1990), pp. 201-204
Stable URL: http://www.jstor.org/stable/3283016
Page Count: 4
You can always find the topics here!Topics: Cysts, Meats, Pork, Water temperature, Oocysts, Parasitology, Confidence limits, High temperature, Research facilities, Swine
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To study the effect of high temperature on infectivity of Toxoplasma gondii tissue cysts, pork from infected pigs was mixed with infected mouse brains and homogenized thoroughly. Twenty-gram samples of infected homogenized meat were sealed in plastic pouches, pressed to a uniform thickness of 2 mm, and subjected to water-bath temperatures of 49, 52, 55, 58, 61, 64, and 67 C for 0.01, 3, 6, 9, 12, 24, 48, and 96 min. Treated samples were digested in Hcl-pepsin solution and bioassayed in mice. Toxoplasma gondii tissue cysts remained viable at 52 C for 9.5 min but not for 9.5 min at 58 C; tissue cysts were generally rendered nonviable by heating to 61 C or higher temperature for 3.6 min. Tissue cysts survived once at 64 C for 3 min. These data demonstrate that T. gondii tissue cysts are less heat resistant than encysted Trichinella spiralis larvae.
The Journal of Parasitology © 1990 The American Society of Parasitologists