Barbosa Rodrigo Labello, Pereira Karen Signori, Dias Viviane Liotti, Schmidt Flávio Luis, Alves Delma Pegolo, Guaraldo Ana Maria Aparecida, Passos Luiz Augusto Corrêa
Departamento de Biologia Animal, Instituto de Biologia, Universidade Estadual de Campinas, São Paulo, Brazil.
Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
J Food Prot. 2016 Oct;79(10):1807-1812. doi: 10.4315/0362-028X.JFP-15-595.
Outbreaks of acute Chagas disease (ACD) in northern Brazil can be caused by the ingestion of unprocessed açai pulp contaminated with Trypanosoma cruzi . The aim of this study was to determine the minimum thermal process required to inactivate T. cruzi in açai pulp. Trypomastigotes (100,000) of T. cruzi Y strain were added to 0.15 M NaCl or açai pulp and continuously mixed while being heat treated at 37 to 49°C for up to 1 h. When necessary, parasites were separated from açai pulp by forced sieving. Inocula were administrated intraperitoneally in inbred immunodeficient C.B-17-Prkdc/Pas Unib mice, and the recipients were monitored for parasitemia and mortality. Mice received prophylactic antibiotic therapy by using cephalexin to prevent bacterial infection from the açai pulp. T. cruzi retained its virulence in 0.15 M NaCl and açai pulp at 44 ± 0.1°C for 10 min and at 43 ± 0.1°C for 20 min, respectively, causing ACD and death in mice up to 24 days after infection. Incubation of açai pulp inoculum above 43°C for 20 min neutralized T. cruzi virulence, thereby preventing ACD and death in murine recipients. The heating of açai pulp above 43°C for 20 min is a practical and effective measure to prevent foodborne ACD caused by T. cruzi .
巴西北部急性恰加斯病(ACD)的爆发可能是由于摄入了被克氏锥虫污染的未加工阿萨伊果肉所致。本研究的目的是确定使阿萨伊果肉中的克氏锥虫失活所需的最低热处理条件。将克氏锥虫Y株的锥鞭毛体(100,000个)添加到0.15 M氯化钠或阿萨伊果肉中,并在37至49°C下连续混合进行长达1小时的热处理。必要时,通过强制筛分将寄生虫与阿萨伊果肉分离。将接种物腹腔注射给近交免疫缺陷的C.B-17-Prkdc/Pas Unib小鼠,并监测受体的寄生虫血症和死亡率。小鼠通过使用头孢氨苄接受预防性抗生素治疗,以防止来自阿萨伊果肉的细菌感染。克氏锥虫在0.15 M氯化钠和阿萨伊果肉中分别于44±0.1°C下保持10分钟和在43±0.1°C下保持20分钟时仍具有毒力,在感染后长达24天内导致小鼠发生ACD并死亡。将阿萨伊果肉接种物在43°C以上孵育20分钟可中和克氏锥虫的毒力,从而防止小鼠受体发生ACD和死亡。将阿萨伊果肉加热到43°C以上20分钟是预防由克氏锥虫引起的食源性ACD的一种实用且有效的措施。