摘要
旋毛虫阳性小鼠的肌肉经不同方法储存后,为观察其对小鼠感染性的变化,取健康小白鼠20只随即分作4组,每组分别喂食新鲜、4℃冷藏、及-18℃冷冻,及腌制+冷藏一定时间的旋毛虫阳性的小鼠腿肌肉约1g。饲养1～2周,剖杀,取其膈肌、腿肌镜下观察是否呈旋毛虫囊包阳性。结果显示,喂食新鲜旋毛虫阳性鼠肉的小鼠和喂食经过冷藏的阳性鼠肉的小鼠都感染了旋毛虫,而喂食经冷冻的和经腌制+冷藏的鼠肉的小鼠均未感染旋毛虫,可见,将肉类冷冻或严格冷藏储存一定时间可杀死其中的旋毛虫,减弱其致病性,降低因食用疫肉而患病的风险。
To observe the influence of different storing ways on the infectivity of encysted larva of Trichinella spiralis in mice meat,twenty healthy mice were randomly divided into 4 groups. Each group of mice were fed with lg infectious leg meat of mice stored differently and respectively, which included fresh, stored at 4℃, at - 18℃ and salted at 4℃. All the mice were killed at 14 days of post infection , and the diaphragm and leg muscle of each mouse were taken and examined under microscope. The results showed that mice from groups fed with fresh and 4℃ - stored mice meat was infected with Trichnella spiralis. The mice fed with freezed, or salted at 4℃ infected mice meat, however, were not totally infected. No mouse was dead due to the infection of Trichnella spiralis during the experiments. Obviously, Trichinella spiralis in meat could be killed or decreased in pathogenicity by cryopreservation or cold storage.
出处
《中国动物传染病学报》
CAS
2009年第1期64-66,共3页
Chinese Journal of Animal Infectious Diseases
关键词
旋毛虫
储存
感染性
Trichinella spiralis
storing
infectivity
