Absence of Toxoplasma gondii in 100% Iberian products from experimentally infected pigs cured following a specific traditional process.
Bioassay
Ham curing processes
Iberian pig
Magnetic capture
Real-time PCR
Toxoplasma gondii
Journal
Food microbiology
ISSN: 1095-9998
Titre abrégé: Food Microbiol
Pays: England
ID NLM: 8601127
Informations de publication
Date de publication:
May 2021
May 2021
Historique:
received:
15
04
2020
revised:
21
10
2020
accepted:
21
10
2020
entrez:
5
1
2021
pubmed:
6
1
2021
medline:
4
6
2021
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 33397604
pii: S0740-0020(20)30254-9
doi: 10.1016/j.fm.2020.103665
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
103665Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.