Document Detail

A qualitative assessment of Toxoplasma gondii risk in ready-to-eat smallgoods processing.
MedLine Citation:
PMID:  18680945     Owner:  NLM     Status:  MEDLINE    
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.
Tanya Mie; Andrew M Pointon; David R Hamilton; Andreas Kiermeier
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  71     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2008 Jul 
Date Detail:
Created Date:  2008-08-06     Completed Date:  2008-09-02     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1442-52     Citation Subset:  IM    
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.
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MeSH Terms
Consumer Product Safety
Food Contamination / analysis,  prevention & control
Food Handling / methods*
Food Parasitology*
Food-Processing Industry / standards*
Meat / parasitology*
Meat Products / parasitology
Risk Assessment
Sensitivity and Specificity
Toxoplasma / isolation & purification*
Toxoplasmosis / epidemiology,  transmission

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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