Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage

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Indaswamp
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Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage

Post by Indaswamp » Fri Dec 24, 2021 18:04

Relatively new research on the effects of dry curing on Trichinella Spirlis. Thought I would post this here...

https://www.sciencedirect.com/science/a ... 6616300208


Results of the Study:
If pH is 4.6 and % NaCl ≥ 1.3%, 8 days are required to achieve complete inactivation of T. spiralis ML.

If pH is > 4.6 and ≤ 5.2, and

if % NaCl ≥ 1.3 but < 1.8, then 11 days are required;

if % NaCl ≥ 1.8 but < 2.8, then 9 days are required;

if % NaCl ≥ 2.8, then 8 days are required.

This proposed rule is not valid for pH outside of the range (4.6, 5.2), nor for % NaCl < 1.3.
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