Mie Tanya, Pointon Andrew M, Hamilton David R, Kiermeier Andreas
Department for Food Safety and Infection Biology, Section for Food Safety, Norwegian School of Veterinary Science, P.O. Box 8146, Ullevaalsveien 72, 0033 Oslo, Norway.
J Food Prot. 2008 Jul;71(7):1442-52. doi: 10.4315/0362-028x-71.7.1442.
Toxoplasma gondii is one of the most common parasitic infections of humans and other warm-blooded animals. In most adults, it does not cause serious illness, but severe disease may result from infection in fetuses and immunocompromised people. Consumption of raw or undercooked meats has consistently been identified as an important source of exposure to T. gondii. Several studies indicate the potential failure to inactivate T. gondii in the processes of cured meat products, This article presents a qualitative risk-based assessment of the processing of ready-to-eat smallgoods, which include cooked or uncooked fermented meat, pâté, dried meat, slow cured meat, luncheon meat, and cooked muscle meat including ham and roast beef. The raw meat ingredients are rated with respect to their likelihood of containing T. gondii cysts and an adjustment is made based on whether all the meat from a particular source is frozen. Next, the effectiveness of common processing steps to inactivate T. gondii cysts is assessed, including addition of spices, nitrates, nitrites and salt, use of fermentation, smoking and heat treatment, and the time and temperature during maturation. It is concluded that processing steps that may be effective in the inactivation of T. gondii cysts include freezing, heat treatment, and cooking, and the interaction between salt concentration, maturation time, and temperature. The assessment is illustrated using a Microsoft Excel-based software tool that was developed to facilitate the easy assessment of four hypothetical smallgoods products.
弓形虫是人类和其他温血动物最常见的寄生虫感染之一。在大多数成年人中，它不会引起严重疾病，但胎儿和免疫功能低下的人感染后可能会导致严重疾病。食用生肉或未煮熟的肉类一直被认为是接触弓形虫的重要来源。多项研究表明，在腌制肉类产品的加工过程中，弓形虫有可能无法被灭活。本文对即食小食品的加工过程进行了基于风险的定性评估，这些小食品包括熟制或未熟制的发酵肉、肉酱、肉干、慢腌肉、午餐肉以及熟制的肌肉肉（如火腿和烤牛肉）。根据生肉成分含有弓形虫包囊的可能性对其进行评级，并根据特定来源的所有肉类是否冷冻进行调整。接下来，评估常见加工步骤对灭活弓形虫包囊的有效性，包括添加香料、硝酸盐、亚硝酸盐和盐、发酵、烟熏和热处理的使用，以及成熟过程中的时间和温度。得出的结论是，可能有效灭活弓形虫包囊的加工步骤包括冷冻、热处理和烹饪，以及盐浓度、成熟时间和温度之间的相互作用。使用一个基于Microsoft Excel开发的软件工具对评估进行了说明，该工具旨在便于对四种假设的小食品进行评估。
