Prevalence of cysticercus bovis and effect of cooking on its viability

Taenia saginata infection is found wherever raw or undercooked beef is eaten. Supervised slaughtering and good methods of cooking can control infection. Random samples of bovine meat and serum were collected from 100 cattle slaughtered in Assiut abattoir and inspected for Cysticercus bovis. Infected samples were processed for different methods of cooking and the viability of the cysts was estimated. The prevalence of infection was [8%] and [29%] by inspection and serology respectively. Boiling is a safer cooking, grilling and braising are susceptible while roasting is risky when rare-done

Prevalence of sarcocystis in bovine meat and effect of cooking on its viability

Sarcocystis is one of the important parasites infecting bovine meat. Protection from infection needs supervised slaughtering and good cooking. Random samples of bovine meat and serum were collected from 100 cattle slaughtered in Assiut abattoir, inspected and examined macroscopically, microscopically and serologically for sarcocysts. The prevalence of infection by macroscopic examination was [2%] and microscopic examination was [64%], while the seroprevelance was [71%]. Infected meat samples were processed for different methods of cooking and the viability of Sarcocystis was estimated by antigen capture ELISA. The parasite lost its viability and antigenicity by heating at 66-68. The best safe methods for protection from infection were boiling for 10-20 minutes and grilling of small meat samples for 10 minutes and large samples for 20 minutes while roasting is risky when cooked as raredone

Effect of ill-bled meat on the anti-bacterial action of sodium nitrite in sausage paste

The influence of ill-bled meat or added blood-meat on the preservative action of sodium nitrite in sausage paste was essayed. The total iron content of untreated beef meat, meat containing 4% and 6% added blood was 2.7, 6.1, and 7.2 mg/100 g, respectively. The total bacterial counts of meat containing the following additions: None [control], 4% added blood, 6% added blood, 300 ppm nitrite, 300 ppm nitrite plus 4% added blood, and 300 ppm nitrite plus 6% added blood increased from nearly 7 log10 to 15, 15.9, 16.2, 8.1, 12.1 and 12.9 log10, respectively, after 10 days refrigeration. The results point out that the samples of added blood [ill-bled meat] contained more iron content, thus, showed higher TPC than those of untreated [well-bled meat] in despite of presence of the same quantity of sodium nitrite. The assumption of iron interference in the antibacterial action of the nitrite has been considered