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Title:   Author  item
                                            Hill, Doloresitem
                                            SREEKUMAN, C - USDA,ARS,APDL,BELTSVILLEitem
                                            GAMBLE, H - NAS WASHIGTON DCitem
                                            Dubey, Jitender
  Submitted to: Journal of Food Protection
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 9/16/2004
                                    Publication  Date: 11/15/2004
                                    Citation: Hill, D.E., Sreekuman, C., Gamble, H.R., Dubey, J.P. 2004. The effect of commonly used enhancement solutions on the viability of toxoplasma gondii tissue cysts in pork loin. Journal of Food Protection. 67:2230-2233.Interpretive Summary: The potassium parasite Toxoplasma gondii is one of the most oommon parasitic infections of man and other warm-blooded animals.  It has been found worldwide from Alaska to Australia.  Nearly one-third of the human populations has been exposed to this parasite.  In most adults, infection does not cause serious illness, but it can cause blindness and mental retardation in congenitally infected children and devastating disease in inmunocompromised individuals.  Consumption of raw or undercooked meat products containing T. gondii tissue cysts is considered to be a major risk factor associated with T. gondii infection.  Bioassays, serological, and molecular studies have demonstrated high level os infection in pigs destined for human comsumption.  Retail meat cuts of pork are freuquently enhanced with salt solutons to improve flavor, extend shelf life, reduce microbial contamination, and improve tenderness.  In this study, we have investigated the effect of the most commonly used enhancement solutions on tissue cyst viability in pork loins from market weight pigs experimentally infected with T. gondii.
                                Technical Abstract: A study of the effect of commonly used meat enhancement solutions on the viability of Toxoplasma gondii tissue cysts was performed using tissues from experimentally infected mice and pigs.  Brains of T. gondii infected mice were injected to 100% of the original weight of the brain with solutions containing sodium chloride (1 and 2%, sodium diacetate (0.1-0.2%), sodium tripolyphosphate (0.25 and 0.5%) Potassium lactate (1.4 and 1.96%, or sodium lactate 1.4, 1.5 and 2,0!, alone or in combination, and stored at 4oC for 7 days before feeding to T. gondii-seronegative cats.  Loins were collected from pigs experimentally infected with T. gondii and injected as ahove and stored for 7, 28, or 45 days at 4oC before feeding to T. gondii-seronagative cats.  Cat feces was examined for 14 days to assess oocyst shedding.  The present study demonstrated that injecion of mouse brains or pork loins with solutions containing 2% sodium chloride, or 1.4% or greater potassium or sodium lactate, along or in combination with other coponents, prevented transmission of T. gondii to cats.


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