摘要
目的观察香肠腌制法对旋毛虫肌幼虫感染性的影响。方法 30只昆明小鼠被随机分为对照组和实验组,实验组又分5组,共6组,每组5只。对照组每鼠经口感染300条收集的肌幼虫。实验组分5组,4℃,阳性鼠肉香肠配料分别腌制24、48、72、96、120h,然后将5组小鼠每鼠经口感染300条处理好的肌幼虫。感染后28d处死小鼠,取膈肌压片镜检,并将全部肌肉人工消化后计数幼虫数。结果 24h组、48h组、72h组、96h组压片法和人工消化法镜检,感染小鼠的幼虫检出率均为100%;4组的幼虫均数均显著低于对照组(P<0.01);48h组、72h组、96h组的幼虫均数均显著低于24h组(P<0.01)。120h组两种方法镜检,感染小鼠均未检出幼虫。结论使用香肠腌制法腌制肉类,随着腌制时间的延长,肉内旋毛虫幼虫的活性和感染性逐渐下降。
Objective To observe the influence of sausage curing on infectivity of Trichinella spiralis（T, spiralis） muscle larvae in mice. Methods Thirty male Kunming mice were randomly divided into one control group and five test groups, thus 6 groups with 5 mice per group in total. As to the control group, each mouse was inoculated orally with 300 muscle larvae of T. spiralis. There were five test groups （sausage curing groups）. Five groups＇ samples were cured 24h, 48h, 72h, 96h, 120h at 4~C. Then,each mouse was orally inoculated with 300 disposed muscle larval of T. spiralis. All infected mice were sacrificed on the 28th day after infection,and muscle larval of T. spiralis were examined respectively by diaphragma compression method and digestion method for all infected mice. Results Muscle larval detection rate by compression method and digestion method were 100% in all mice infected with the larval which were cured 24h, 48h, 72h and 96h. These four groups＇ averages were obviously lower than that of the control group （P〈0.01）. Group 48h, group 72h and group 96h average were obviously lower than that of the group 24h（P〈0.01）. Group 120h infectivity was zero. Conclusion With curing time extending, encapsulated larvae＇s infection gradually decreases.
出处
《青岛医药卫生》
2014年第1期6-8,共3页
Qingdao Medical Journal
基金
教育部立项资助国家级大学生创新创业训练计划(No.201210475067)
河南大学教学改革研究项目(编号:2012133)
关键词
旋毛虫
肌幼虫
香肠腌制
Trichinella spiralis
Muscle larvae
Sausage curing
