Destruction of Trichinella spiralis During Cooking |
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| Authors: | A W KOTULA K D MURRELL L ACOSTA-STEIN L LAMB L DOUGLASS |
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| Affiliation: | Authors Kotula, Acosta-Stein, and Lamb are affiliated with the Meat Science Research Laboratory, and Author Murrell with the Nonruminant Parasitic Diseases Laboratory, ARS, USDA, Belts-ville, MD 20705.;Author Douglass is affiliated with the Univ. of Maryland, College Park, MD 20740. |
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| Abstract: | Center cut chops (longissimus dorsi), 2.5 cm in thickness, from 31 pigs experimentally infected with Trichinella spiralis larvae and containing 37 ± 5 larvae per gram were cooked to a final internal temperature of 66, 71, 77 or 82° C by one of eight methods to determine their efficacy in killing encysted larvae. The results indicate that with the time and temperatures used in this study, some rapid methods of cooking pork chops that involved the use of a microwave oven did not completely destroy T. spiralis larvae at 77 or 82° C. The data also showed that cooking pork chops to an internal temperature of 77° C in the conventional oven, convection oven, flat grill, charbroiler or deep fat gryer did inactivate encysted T. spiralis larvae in pork chops. |
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