Absence of Toxoplasma gondii in 100% Iberian products from experimentally infected pigs cured following a specific traditional process.
Food Microbiol
; 95: 103665, 2021 May.
Article
in En
| MEDLINE
| ID: mdl-33397604
ABSTRACT
Infection with Toxoplasma gondii in humans has usually been related to the consumption of raw, undercooked or cured meat. Our study is based on the detection of T. gondii in cured legs and shoulders made from 100% Iberian sows fed mainly with acorn and raised as outdoor livestock in Aracena (Spain), which having been elaborated following a specific curing process (time period and location). An outdoor farm with a total of 636 animals was studied, showing a seroprevalence of 10% for the parasite T. gondii. Twenty individuals were chosen to be experimentally infected and slaughtered 60 days post-infection. Their legs and shoulders were processed to make 100% Iberian ham legs and shoulders. The meat ready to be eaten was analyzed by quantification and viability assays using magnetic capture real-time qPCR and bioassay techniques proving that this specific traditional "Cinco Jotas" curing process 100% Iberian ham is strong enough to eliminate the parasite T. gondii, resulting in a safe product for consumers.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Swine Diseases
/
Toxoplasma
/
Toxoplasmosis, Animal
/
Meat Products
Limits:
Animals
Country/Region as subject:
Europa
Language:
En
Journal:
Food Microbiol
Journal subject:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Year:
2021
Document type:
Article