6533b7d4fe1ef96bd12627f9
RESEARCH PRODUCT
Absence of Toxoplasma gondii in 100% Iberian products from experimentally infected pigs cured following a specific traditional process.
Rocío Ortega-velázquezSusana VílchezM. Gomez-samblasMàrius V. FuentesAntonio Osunasubject
Veterinary medicineShouldersFood HandlingSwinebiology.animal_breedFood ContaminationMicrobiology03 medical and health sciencesparasitic diseasesSeroprevalenceParasite hostingAnimals030304 developmental biologyIberian pigSwine Diseases0303 health sciencesbiology030306 microbiologybusiness.industryToxoplasma gondiibiology.organism_classificationMeat ProductsToxoplasmosis AnimalSpainLivestockIberian hambusinessToxoplasmaFood Sciencedescription
Infection with Toxoplasma gondii in humans has usually been related to the consumption of raw, undercooked or cured meat. Our study is based on the detection of T. gondii in cured legs and shoulders made from 100% Iberian sows fed mainly with acorn and raised as outdoor livestock in Aracena (Spain), which having been elaborated following a specific curing process (time period and location). An outdoor farm with a total of 636 animals was studied, showing a seroprevalence of 10% for the parasite T. gondii. Twenty individuals were chosen to be experimentally infected and slaughtered 60 days post-infection. Their legs and shoulders were processed to make 100% Iberian ham legs and shoulders. The meat ready to be eaten was analyzed by quantification and viability assays using magnetic capture real-time qPCR and bioassay techniques proving that this specific traditional "Cinco Jotas" curing process 100% Iberian ham is strong enough to eliminate the parasite T. gondii, resulting in a safe product for consumers.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-04-15 | Food microbiology |