Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Dyrlægevej 100, 1870 Frederiksberg C, Denmark..
Department of Veterinary Medicine and Public Health, College of Veterinary Medicine and Biomedical Sciences, Sokoine University of Agriculture, P.O. Box 3021, Morogoro, Tanzania.
Vet Parasitol Reg Stud Reports. 2020 Jul;21:100436. doi: 10.1016/j.vprsr.2020.100436. Epub 2020 Jul 17.
Taenia solium taeniosis is a growing health problem in large parts of the world including Sub-Saharan Africa. Humans are infected by eating undercooked pork with T. solium metacestodes, which cause taeniosis. The aim of the present study was to assess the effect of increasing temperatures on T. solium metacestode viability in pork.
Heavily T. solium infected pieces of pork were cooked in a water-bath at five different temperatures (40 °C, 50 °C, 60 °C, 70 °C and 80 °C) for 10-60 min. At each temperature/time point, five 5x5x5 cm pieces of pork fitted with thermometers at the core were placed in the water-bath. Controls were kept at 5 °C throughout exposure. After exposure, approximately 100 intact metacestodes were harvested and after a maximum of 6 h incubation at 37 °C in a culture media consisting of 50% porcine bile and 50% saline, the metacestodes were evaluated for viability.
The metacestodes were fully viable after cooking at a core temperature of 40 °C for up to an hour. The metacestodes were non-viable after cooking for >40 min at a core temperature over 50 °C. All metacestodes were dead after cooking for 30 min at a core temperature of 60 °C; at 70 °C, non-viability was found after 20 min and all metacestodes were dead after 10 min cooking at 80 °C.
Findings showed that pork pieces cooked at >80 °C for >10 min proved safe for human consumption. This means that dishes consisting of pork pieces in sizes not greater than a 5 cm cube which are immersed in continuously boiling water for at least 10 min would be safe to eat. However, pork deep-fried in oil may entail a risk due to generally shorter cooking time. More research on the cooking practises is needed in order to produce safe guidelines for risk-free pork consumption.
在包括撒哈拉以南非洲在内的世界大部分地区，猪带绦虫囊尾蚴病是一个日益严重的健康问题。人类通过食用含有猪带绦虫囊尾蚴的未煮熟猪肉而感染该病，这些囊尾蚴会导致囊虫病。本研究旨在评估温度升高对猪肉中猪带绦虫囊尾蚴活力的影响。
将严重感染猪带绦虫的猪肉块在水浴中以 5 种不同温度（40°C、50°C、60°C、70°C 和 80°C）烹饪 10-60 分钟。在每个温度/时间点，将 5 块 5x5x5 厘米的猪肉放入水浴中，每块猪肉核心处都配有温度计。对照样本在整个暴露过程中保持在 5°C。暴露后，收获大约 100 个完整的囊尾蚴，然后在 37°C 的含有 50%猪胆汁和 50%生理盐水的培养基中孵育最多 6 小时，评估囊尾蚴的活力。
在核心温度为 40°C 下烹饪长达 1 小时，囊尾蚴完全具有活力。在核心温度超过 50°C 下烹饪超过 40 分钟，囊尾蚴则无活力。在核心温度为 60°C 下烹饪 30 分钟后，所有囊尾蚴均死亡；在核心温度为 70°C 下，20 分钟后发现无活力，在 80°C 下烹饪 10 分钟后所有囊尾蚴均死亡。
研究结果表明，在 >80°C 下烹饪 >10 分钟的猪肉块对人类食用是安全的。这意味着，大小不超过 5 厘米立方体的猪肉块浸入持续沸腾的水中至少 10 分钟后食用是安全的。然而，油炸猪肉可能存在风险，因为通常烹饪时间较短。为了制定安全的无风险猪肉食用指南，需要对烹饪方法进行更多研究。
