Effects of heating and freezing on the viability of sarcocysts of Sarcocystis levinei from cardiac tissues of buffaloes

Srivastava, Pallavi; Saha, A. K.; Sinha, Sarita

doi:10.1016/0304-4017(86)90080-4

Cited by 14 publications

(6 citation statements)

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“…For example, for S. suihominis and S. miescheriana in pigs and several different Sarcocystis species in cattle, freezing at −20 °C for 24–48 h is generally sufficient to inactivate the parasite [ 9 , 10 ]; some of those species cause zoonoses and therefore represent a significant concern for public health. Similar results have been observed in other species, such as several Sarcocystis species in guanaco ( Lama guanicoe ) [ 11 ], S. levinei in buffalo [ 12 ], S. capracanis in goat [ 13 ], and S. fayeri in horse [ 14 ]. However, to inactivate S. aucheniae in llamas, a temperature of −20 °C for 10 days is necessary [ 15 ], while only 2 h at −20 °C is required for S. sybillensis and S. wapiti in Sika deer ( Cervus nippon centralis ) meat [ 16 ].…”

Section: Introductionsupporting

confidence: 85%

Identification of Sarcocystis spp. in Slaughtered Sheep from Spain and Evaluation of Bradyzoite Viability after Freezing

Peris,

Gracia,

Moreno

et al. 2024

Veterinary Sciences

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Sarcocystis spp. are complex apicomplexan parasites that cause a substantial economic impact on livestock used for meat production. These parasites are present worldwide. Our study aimed to identify Sarcocystis species affecting sheep meat in southern–central Spain and to evaluate the effectiveness of freezing for parasite inactivation. A total of 210 condemned samples of sheep meat were thoroughly assessed grossly and microscopically; the presence of macro- and microcysts was confirmed. The samples were then frozen at −20 °C for various time intervals (24, 48, 72, 96, 120, and 144 h) and compared with untreated samples. Bradyzoites were isolated through pepsin digestion for subsequent molecular analysis and viability assessment, employing trypan blue and double fluorescence staining techniques. Our measurements confirmed the presence of S. tenella, S. gigantea, and S. medusiformis in Spanish domestic sheep. Freezing for 96 to 144 h resulted in a significant reduction in parasite viability, with a robust correlation observed between the two staining methods. Both stains effectively measured the viability of Sarcocystis, thereby promising future advances in meat safety.

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Section: Introductionsupporting

confidence: 85%

Identification of Sarcocystis spp. in Slaughtered Sheep from Spain and Evaluation of Bradyzoite Viability after Freezing

Peris,

Gracia,

Moreno

et al. 2024

Veterinary Sciences

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“…A ocorrência do S. hominis pode ser um fator de risco que contribui para a contaminação humana, uma vez que a infecção do hospedeiro definitivo se dá através da ingestão de carne crua ou mal cozida contendo os sarcocistos (Ruas et al 2001). Devido ao potencial zoonótico, associado à falta de esclarecimentos na sua patogenicidade, é importante a sua prevenção através do cozimento a 65°C ou pelo congelamento a -4°C dos produtos cárneos a serem empregados na alimentação humana (Srivastava et al 1986).…”

Section: Resultsunclassified

Caracterização molecular de Sarcocystis spp. em amostras de carne

et al. 2018

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RESUMO.-A sarcocistose é uma doença distribuída mundialmente, podendo acometer aves, répteis e diversos mamíferos, incluindo o homem. O objetivo desse trabalho foi detectar a presença de Sarcocystis spp. e caracterizar as espécies encontradas em 375 amostras de produtos cárneos (filé mignon bovino, carne moída bovina e salame colonial). Para isso, foi realizada a detecção do parasita através da técnica de PCR para amplificação parcial do gene 18S rRNA e sua caracterização molecular utilizando o polimorfismo no comprimento do fragmento de restrição (RFLP) com as enzimas de restrição Bcl I, Rsa I e Alu I. A ocorrência de Sarcocystis spp.foi de 17% (64/375) do total de amostras testadas pelo PCR. Entre os produtos cárneos avaliados, 5,6% (7/125) das amostras de filé mignon, 12,8% (16/125) de carne moída e 32,8% (41/125) de embutido colonial, foram positivas para presença do DNA do Sarcocystis spp. Entre estas amostras positivas, as espécies caracterizadas foram Sarcocystis hirsuta e Sarcocystis hominis com prevalências de 93,7% (60/64) e 6,3% (4/64), respectivamente. Considerando à relevância da sarcocistose na área da saúde pública, a ocorrência de S. hominis encontrado neste estudo, pode ser um fator de risco para a contaminação humana. Porém, a presença do DNA deste protozoário não significa necessariamente potencial de infecção aos humanos, pois cuidados nos processos de fabricação podem reduzir a viabilidade dos cistos. The sarcocystosis is a worldwide spread disease and can affect birds, reptiles and many mammals, including man. The aim of this study was to detect the presence of Sarcocystis spp. and characterize the species found in 375 samples of meat products (filet mignon, ground beef and colonial salami). For this, we carried out the detection of the parasite by PCR for the amplification of the partial 18S rRNA gene and molecular characterization using the restriction fragment length polymorphism (RFLP) with restriction enzymes Bcl I, Alu I and Rsa I. The occurrence of Sarcocystis spp. was 17% (64/375) of all samples. Among the meat products evaluated, the filet mignon samples were positive in 5.6% (7/125), the ground beef in 12.8% (16/125) and the colonial salami in 32.8% (41/125). Of the positive samples, Sarcocystis hirsuta and Sarcocystis hominis were detected, with prevalence of 93.7% (60/64) and 6.3% (4/64), respectively. Considering the relevance of sarcocystosis in public health, the occurrence of S. hominis found may be a risk factor to human contamination. However, the presence of DNA of this parasite does not necessarily mean potential of infection to humans, because good practices in the manufacturing processes can reduce the viability of the cysts.

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“… Sarcocysts spp. 65 °C; 20-25 min (thigh muscles) [ 82 , 85 ] Or Min 70 °C for 15 min [ 83 ] −4 °C; 2 days [ 82 , 85 ] −20 °C; 1 day [ 83 ] −4 °C for 2 days [ 83 ] N/A N/A N/A Echinococcus granulosus N/A −18 °C; 6–9 h [ 87 ] N/A N/A N/A Cryptosporidium spp. ≥70 °C and above; ≥ 10 s [ 84 ] −20 °C for 1 h [ 84 ] 550 MPa; ≥3 min [ 93 ] 1–2 kGy [ 93 ] N/A Trichinella spp Muscle Larvae 71.1 °C (core temperature) [ 85 ] −21 °C; 7 days [ 86 ] >500 MPa [ 95 ] 0.3–0.6 kGy [ 99 ] ≥1.3% NaCl; pH 5.2; [ 91 ] Toxoplasma gondii Tissue cysts >61 °C; 3.6 min [ 80 ] −20 °C; 3 days [ 80 ] 400 MPa; 30 s [ 94 ] T. gondii 0.4 to 0.7 kGy [ 100 ] 4.2–6.2% NaCl; 64 h [ 89 ] N/A = Not Available.…”

Section: Methods To Reduce Parasite Burden In Meatmentioning

confidence: 99%

“…As to Sarcocystis spp ., experiments reveal conflicting results. A study reported cooking buffalo meat to 65 °C and freezing at −4 °C inactivates sporocysts [ 82 ]. Another study suggested that pork containing Sarcocystis spp.…”

Section: Methods To Reduce Parasite Burden In Meatmentioning

confidence: 99%

Raw meat based diet (RMBD) for household pets as potential door opener to parasitic load of domestic and urban environment. Revival of understated zoonotic hazards? A review

et al. 2021

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RMBD (acronym of Raw Meat Based Diet) and BARF diets (acronym for Biologically Appropriate Raw Food or Bones and Raw Food) account dietary regimens based on raw ingredients (including raw meat), popular in pet feeding. Animal tissues and organs as well as other uncooked ingredients are more and more popularly used by pet owners to feed household pets. However, the increased risk of exposure to microbiological and parasitic agents poses the question as to whether such diets may be recommendable to be handled and offered to domestic cats and dogs co-living in domestic and urban environment. Above all, the threat of human and animal infections by parasites from raw meat fed to pets is not sufficiently explored and tracked, meanwhile deserving particular surveillance, instead. At this regard, raw meat feeding to pets may represent a route of exposure to the increased risk of environmental load. In fact, some parasites typically found in rural environment can be given the chance to complete their life-cycle, for the closeness between definitive and intermediate hosts. This is of particular concern, as potentially infected pets serving as definitive hosts can become a continuous source of environmental diffusion of parasites, both at domestic and urban level. The handling of raw meat requires adequate knowledge and awareness of the hygienic principles to prevent the onset of disorders related to both manipulation by pet owners and uncooked food consumption by the pet. This review aimed to shed a comprehensive overview of the hygienic aspects related to raw pet feeding, as to handling of raw meat in domestic environment, with special emphasis on parasitic agents and related zoonotic hazards.

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Effects of heating and freezing on the viability of sarcocysts of Sarcocystis levinei from cardiac tissues of buffaloes

Cited by 14 publications

References 1 publication

Identification of Sarcocystis spp. in Slaughtered Sheep from Spain and Evaluation of Bradyzoite Viability after Freezing

Identification of Sarcocystis spp. in Slaughtered Sheep from Spain and Evaluation of Bradyzoite Viability after Freezing

Caracterização molecular de Sarcocystis spp. em amostras de carne

Raw meat based diet (RMBD) for household pets as potential door opener to parasitic load of domestic and urban environment. Revival of understated zoonotic hazards? A review

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