Effect of gastric juice and thermal and mechanical processing of meat on the viability of the cysticerci of Taeniarhynchus
Markin, A.V.
Meditsinskaia Parazitologiia i Parazitarnye Bolezni 47(1): 101-105
1978
ISSN/ISBN: 0025-8326 PMID: 651789 Document Number: 127554
Raw force-meat and meat dishes thermally treated for < 2 h were the most dangerous with regard to infection with taeniarchynchosis. Frying of shashlyk mass of 30-40 g should be done for at least 25 min, meat on the frying pan for at least 20 min. Addition of spices was found not to be conducive to the death of cysticerci. Studies on cysticercal mortality in undiluted gastric juice suggested that human infection with taeniarchynchosis is most frequent in subjects with lower concentration of HCl in the gastric juice.