Does salt kill trichinae?

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Does salt kill trichinae?

Post by atcNick » Sat Oct 06, 2012 13:49

Im reading conflicting information. And Im getting ready to make salami in a few days.
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Post by Baconologist » Sat Oct 06, 2012 15:32

Yes, but the amount of salt required would make your salami extremely salty!
Godspeed!

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Post by atcNick » Sat Oct 06, 2012 16:59

Baconologist wrote:Yes, but the amount of salt required would make your salami extremely salty!
Sooo do you guys freeze your pork to kill any possible trichinae before making salami or just take a chance and not worry about it?
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Post by Chuckwagon » Sun Oct 07, 2012 08:27

Hi Nick, how is that cute little guy of yours? Is he growing up and helping ol` dad grind the sausage? You wrote:
Sooo do you guys freeze your pork to kill any possible trichinae before making salami or just take a chance and not worry about it?
Absolutely we freeze pork to kill any possible trichinae. Although the FSIS has done much to eradicate the disease by enforcing modified laws, especially after the mid 1970`s, there yet remain about 40 cases of trichinosis each year in the U.S. alone. Most of these cases stem from smaller farms yet feeding their stock the entrails of previously slaughtered pork and because it has not yet been completely alleviated and we must never take a chance or take it for granted that it couldn`t yet possibly affect our sausage making.

In North America, there are five known species of Trichinella. They are Trichinella spiralis, T. nativa, T. pseudospiralis, Trichinella T-5, and Trichinella T-6. The one we deal with most often in pork is trichinella spiralis. The other four occur mostly in game animals. Species T-5 is found mostly in bears and other wildlife in the eastern United States, while species T-6 is mostly in bears and other wildlife in the Northwestern United States. Species T. nativa is found in Alaska. Both T. nativa and Trichinella T-6 are resistant to freezing. Trichinella pseudospiralis has been reported infrequently from birds, but can infect pigs also. :cry:

You would be surprised at just how many people believe that simple freezing will destroy trichinella spiralis. Actually, the majority of people believe it, and that frightens me. I often think of the folks who shoot javelinas and think simply freezing the carcass will take care of trichinella spiralis. It absolutely will not! In fact, The Division of Infectious Disease, Department of Medicine, at Massachusetts General Hospital has concluded that "Smoking, salting, or drying meat are not reliable methods of killing the organism that causes this infection". Further, "Only freezing at subzero temperatures (Fahrenheit) for 3 to 4 weeks will kill the organism". If folks ever gazed into a microscope and saw the round nematode worm embedded far into human muscle tissue, they would surely think twice about proper sub-zero temperatures. The first time I saw the living microorganism beneath the microscope, I thought I'd lose my lunch! The thing that alarms me is that most people do not have the means of freezing meat at these cryogenic temperatures - so, they take the chance. Yet, if the pork has come from a reliable grocer rather than an "independent small farmer", you will be pretty much safe.

'Wanna get' really scared? Here's how the little buggers work: Trichinella cysts break open in the intestines and grow into adult roundworms whenever a person eats meat from an infected animal. These roundworms produce other worms that move through the stomach wall and into the bloodstream. From here, the organisms tend to invade muscle tissues, including the heart and diaphragm, lungs and brain. At this point, trichinosis becomes most painful.

But we can get rid of it right? Wrong! :shock: The medications Mebendazole or albendazole may be used to treat infections in the intestines, but once the larvae have invaded the muscles, there is no specific treatment for trichinosis and the cysts remain viable for years. Complications of the disease include encephalitis, heart arrhythmias, myocarditis, (inflammation), and complete heart failure. Pneumonia is also a common complication. So Nick, what do we do? Purchase pork from a known, reliable, supplier who conform to USDA and FSIS rules and imports commercially-grown pork. Or, you can cryogenically treat your own if you are a small producer of hogs and insist on feeding your piggies the entrails of other animals.

USDA (FSIS) Regulations Regarding The Destruction of Trichinella Spiralis

The Meat Inspection Division of the United States Department Of Agriculture arranges the size, volume, and weight of meat products into"groups" to specify handling instructions. Meat from hogs, having safely passed these specific requirements, is called "certified pork".

Group 1 "comprises meat products not exceeding 6" (inches) in thickness, or arranged on separate racks with the layers not exceeding 6" in depth, or stored in crates or boxes not exceeding 6" in depth, or stored as solidly frozen blocks not exceeding 6" in thickness".

Group 2 "comprises products in pieces, layers, or within containers, the thickness of which exceeds 6" but not 27" and products in containers including tierces, barrels, kegs, and cartons, having a thickness not exceeding 27". The product undergoing such refrigeration or the containers thereof shall be spaced while in the freezer to insure a free circulation of air between the pieces of meat, layers, blocks, boxes, barrels, and tierces, in order that the temperature of the meat throughout will be promptly reduced to not higher than 5 degrees F., -10 degrees F., or -20 degrees F., as the case may be".

Item 1: Heating & Cooking

"All parts of the pork muscle tissue shall be heated to a temperature of not less than 138° F." Whenever cooking a product in water, the entire product must be submerged for the heat to distribute entirely throughout the meat. Always test the largest pieces since it always takes longer to reach the 138°F temperature in thicker pieces. Always test the temperature in a number of places.

Item 2: Refrigerating & Freezing

"At any stage of preparation and after preparatory chilling to a temperature of not above 40° F., or preparatory freezing, all parts of the muscle tissue of pork or product containing such tissue shall be subjected continuously to a temperature not higher than one of these specified in Table 1, the duration of such refrigeration at the specified temperature being dependent on the thickness of the meat or inside dimensions of the container."

Table 1: Required Period Of Freezing At Temperature Indicated

Temperature: Group 1 (first number of days) - Group 2 (second number of days)
+05° F. 20 days / 30 days
-10° F. 10 days / 20 days
-20° F. 6 days / 12 days

Item 3: Curing Sausage

"Sausage may be stuffed in animal casings, hydrocellulose casings, or cloth bags. During any stage of treating the sausage for the destruction of live trichinae, these coverings shall not be coated with paraffin or like substance, nor shall any sausage be washed during any prescribed period of drying. In preparation of sausage, one of the following methods may be used:

Method No. 1:
"The meat shall be ground or chopped into pieces not exceeding 3/4" in diameter. A dry-curing mixture containing not less than 3-1/3 lbs. of salt to each hundredweight of the unstuffed sausage shall be thoroughly mixed with the ground or chopped meat. After being stuffed, sausage having a diameter not exceeding 3-1/2" measured at the time of stuffing, shall be held in a drying room not less than 20 days at a temperature not lower than 45 degrees F., except that in sausage of the variety known as pepperoni; if in casing and not exceeding 1-3/8" in diameter at the time of stuffing, the period of drying may be reduced to 15 days. In no case, however, shall the sausage be released from the drying room in less than 25 days from the time the curing materials are added, except that the sausage of the variety known as pepperoni, if in casings not exceeding the size specified, may be released at the expiration of 20 days from the time the curing materials are added. Sausage in casings exceeding 3-1/2" but not exceeding 4" in diameter at the time of stuffing shall be held in a drying room not less than 35 days at a temperature not lower than 45 degrees F., and in no case shall the sausage be released from the drying room in less than 40 days from the time the curing materials are added to the meat.

Method No. 2:
"The meat shall be ground or chopped into pieces not exceeding 3/4" in diameter. A dry-curing mixture containing no less than 3-1/3 lbs. of salt to each hundredweight of the unstuffed sausage shall be thoroughly mixed with the ground or chopped meat. After being stuffed, the sausage having a diameter not exceeding 3-1/2" measured at the time of stuffing, shall be smoked not less than 40 hours at a temperature of not lower than 80 degrees F. and finally held in a drying room not less than 10 days at a temperature not lower than 45 degrees F. In no case, however, shall the sausage be released from the drying room in fewer than 18 days from the time the curing materials are added to the meat. Sausage exceeding 3-1/2", but not exceeding 4" in diameter at the time of stuffing, shall be held in a drying room following the smoking as above indicated, not less than 25 days at a termperature not lower than 45 degrees F., and in no case shall the sausage be released from the drying room in less than 33 days from the time the curing materials are added to the meat.

Hope this helps explain the answer to your question Nick. The amount of salt required to even begin to affect the microorganism approaches a significant 8%. Palatable amounts are merely about half that much.

Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Wed Sep 10, 2014 07:26, edited 1 time in total.
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Post by atcNick » Sun Oct 07, 2012 15:18

Thanks for the response CW!

I knew freezing as mentioned above would kill them. But after reading the Allysandro salami thread I dont remember trichinae or freezing being mentioned so I wondered what I was missing.

I was planning on buying a raw ham and a 5 lb bag of pork back fat from a local meat packer. But Im not too familiar with were he gets his meat. I guess I should probably just stick to the cryovac packs of pork butts from Sams club. Not that I know where Sam's gets their meat, but they're a national chain.

Or...I think my deep freezer goes to -10F I may just freeze it. That stuff you wrote sounds scary!
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Post by atcNick » Sun Oct 07, 2012 15:28

He's doing great, thanks for asking and remembering CW. He's always trying to help! I haven't made any sausage in about 2 years though. I'm hoping to make atleast a few batches this winter. Kabanosy again as that is my favorite. And krAkowska and a few cold smoked varieties. I'm in the planning stages of a cold/hot smoker now.
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Post by atcNick » Mon Oct 08, 2012 06:57

Chuckwagon wrote:
Hope this helps explain the answer to your question Nick. The amount of salt required to even begin to affect the microorganism approaches a significant 8%. Palatable amounts are merely about half that much.

Best Wishes,
Chuckwagon
Chuck, I found this. It says 3.3% salt. Where's the 8% from?

"The best solution is to use enough salt what will remove moisture, slow the growth of bacteria and will eliminate trichinae problem. Most prescribed procedures call for 3.3% salt for dry sausages and 4-5% salt for large whole meats like shoulders and hams. Those amounts, which are usually applied anyhow, will cure meats and will treat it for trichinae at the same time. Keep in mind that pork used in fermented spreadable sausages should be treated for trichinae by freezing."

Found this here: http://www.wedlinydomowe.com/sausage-ma ... /trichinae
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Post by atcNick » Mon Oct 08, 2012 07:35

After reading some more at the above link, Im not sure freezing is needed. Correct me if Im wrong.

I will use Salami Finocchiona as an example. Total meat is 1000grams, salt 28 grams (2.8%).
Method No. 7, Dry Sausages. (A) General Requirements. The establishment shall use meat particles reduced in size to no more than 1/4 inch in diameter. The establishment shall add a curing mixture containing no less than 2.7 pounds of salt per hundred pounds of meat and mix it uniformly throughout the product. The establishment shall hold, heat, and dry the product according to paragraph (B) or (C) below.

(B) Holding, Heating, and Drying Treatment, Large Sausages. Except as permitted in (C) below, the establishment shall subject sausages in casings not exceeding 105 mm in diameter, at the time of stuffing, to all of the following minimum chamber temperatures and time periods.

Treatment Schedule for Sausages 105 Millimeters (41/8 Inches) or Less in Diameter
Minimum chamber temperature ° F Minimum chamber temperature ° C Minimum time (hours)
50F 10C 12hours
90 32.2 1
100 37.8 1
110 43.3 1
120 48.9 1
125 51.7 7

Following the preceding treatment, the establishment shall dry the sausages at a temperature not lower than 50 °F (10 °C) for not less than 7 days.
(C) Heating and Drying Treatment, Small Sausages. Alternatively, the establishment may subject sausages in casings not exceeding 55 mm in diameter, at the time of stuffing, to all of the following minimum chamber temperatures and time periods.

Treatment Schedule for Sausages 55 Millimeters (21/8 Inches) or Less in Diameter
Minimum chamber temperature ° F Minimum chamber temperature ° C Minimum time (hours)
50F 10C 12hours
100 37.8 1
125 51.7 6

Following the preceding heat treatment, the establishment shall dry the sausages at a temperature not lower than 50 °F (10 °C) for not less than 4 days.
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Post by atcNick » Mon Oct 08, 2012 07:42

Method 6 would also apply if you wanted a courser grind, by figuring the drying times based on sausage diameter and increasing the drying time based on the reduced salt table.
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Post by atcNick » Mon Oct 08, 2012 07:42

Sheesh! Its almost 2am, my kids are going to destroy me in the morning! Im going to bed!
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Post by Chuckwagon » Mon Oct 08, 2012 10:45

Nick, you wrote:
Chuck, I found this. It says 3.3% salt. Where's the 8% from?
In 2003, Dr. M. Ellin Doyle at the University of Wisconsin in Madison wrote that trichinella spiralis is so resistant to salt that it takes 8 to 9 percent to kill the larva. Levels above about 4 per cent are not palatable to humans. Many dry-cured (raw) sausages are prepared with salt levels nearing 3-1/2 per cent because the higher salt volume controls pathogenic bacteria by "binding" the water (Aw) until the lactic acid bacteria has had a chance to work by competing with the pathogenic bacteria for sugar.

Employing FSIS rules, hog producers have come so far since the mid 1970's that trichinella spiralis isn't much of a threat any longer in commercial pork. However, about 40 people a year are still infected by pork that has been "home grown" by local hog raisers who will not comply. When the animal's feed is infected, the cycle starts all over again. One of these days, small producers will "get it" and adhere to modern feeding practices recommended by the USDA.
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Post by atcNick » Mon Oct 08, 2012 14:55

CW, what about the info here?
http://www.wedlinydomowe.com/sausage-ma ... /trichinae

It says you can eliminate the trichinae problem with less salt under certain conditions (the same conditions that go into making a salami). 3.3% salt or less.

Or am I misunderstanding what's written at the link?
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Post by Chuckwagon » Mon Oct 08, 2012 19:29

Hi Nick,
I wrote:
In 2003, Dr. M. Ellin Doyle at the University of Wisconsin in Madison wrote that trichinella spiralis is so resistant to salt that it takes 8 to 9 percent to kill the larva. Levels above about 4 per cent are not palatable to humans. Many dry-cured (raw) sausages are prepared with salt levels nearing 3-1/2 per cent because the higher salt volume controls pathogenic bacteria by "binding" the water (Aw) until the lactic acid bacteria has had a chance to work by competing with the pathogenic bacteria for sugar.
The first sentence says that it takes 8 to 9 percent to kill the larva. (This is by direct application and direct action of sodium chloride.)
The second sentence says that in meat, salt binds the available water that supplies the bacteria. To do this, it only requires 3-1/2 percent.
In other words, when curing meat, you may use 3-1/2 percent salt in meat to effectively "bind" or hold the water away from the microorganism.
However, you should be aware that this amount is usually NOT further reduced in a dry-cured product.
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Post by Baconologist » Tue Oct 09, 2012 00:14

atcNick wrote:
Baconologist wrote:Yes, but the amount of salt required would make your salami extremely salty!
Sooo do you guys freeze your pork to kill any possible trichinae before making salami or just take a chance and not worry about it?
Trichina cysts are very salt resistant, there isn't a level of salt that's proven reliable in killing the cysts as far as the home sausage maker is concerned.

Freezing the meat is the only reliable method.
Godspeed!

Bob
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