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Destruction of Trichina Larvae in Cooked Pork Roasts
Author(s) -
CARLIN AGNES FRANCES,
MOTT CAROLYN,
CASH DONNA,
ZIMMERMANN WILLIAM
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb00920.x
Subject(s) - larva , food science , chemistry , biology , botany
SUMMARY –The effect of heat on trichina larvae was studied in pork roasts cut from trichinae infected loins. Roasts were cooked to end‐point temperatures of 120, 125, 130, 135, 140, 145, 150 or 160°F in electric household ranges at oven temperatures of 200, 325 or 350°F. Samples of the cooked roasts were artificially digested; the recovered‐ larvae were examined for viability. Also samples were fed to rats; 4 weeks later the rats were killed and examined for presence of trichinae by digesting aliquots of ground rat tissue. All larvae were destroyed in roasts cooked to 140° or higher; viable larvae were found in some of the roasts cooked to 135°F and in all of the roasts cooked at 130°F or lower. Thus the thermal death point of trichinae is between 130° and 140°F.