Gamble H R
United States Department of Agriculture, Agricultural Research Service, Beltsville, Maryland 20705, USA.
Rev Sci Tech. 1997 Aug;16(2):496-506. doi: 10.20506/rst.16.2.1032.
Three parasites pose a public health risk from the ingestion of raw or undercooked pork, namely: Trichinella spiralis, Taenia solium and Toxoplasma gondii. Inspection procedures, when practised according to prescribed methods, are effective in eliminating the majority of risks from T. spiralis and T. solium. No suitable methods for the post-slaughter detection of T. gondii are available. All three parasites are inactivated by various methods of cooking, freezing and curing; some information is also available on inactivation by irradiation. Good production practices, including a high level of sanitation, rodent and cat control on farms, can prevent opportunities for exposure of pigs to these parasites. Alternatively, meat inspection, proper commercial processing and adherence to guidelines for in-home preparation of meat are effective methods for reduction of risks for human exposure.
食用生的或未煮熟的猪肉会带来三种寄生虫引发的公共卫生风险，即：旋毛虫、猪带绦虫和弓形虫。按照规定方法实施检查程序，可有效消除旋毛虫和猪带绦虫带来的大部分风险。目前尚无适用于屠宰后检测弓形虫的方法。这三种寄生虫均可通过多种烹饪、冷冻和腌制方法灭活；关于辐照灭活也有一些信息。良好生产规范，包括高水平的卫生条件、农场的鼠类和猫类控制，可防止猪接触这些寄生虫。另外，肉类检查、适当的商业加工以及遵守家庭肉类制备指南是降低人类接触风险的有效方法。
