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Chapter 26 : Helminths in Meat

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Abstract:

There are four meat-borne helminths of medical significance: species, , and , which occur primarily in pork; and , which is found in beef. There are a variety of reasons for this, including animal management systems that perpetuate infection, inadequate or poorly enforced inspection requirements for slaughtered animals, new sources of infection, and demographic changes in human populations that introduce new culinary practices of preparing meats. Lower infectivity of other species for the domestic pig diminishes their importance in the domestic cycle. As cooking, freezing, and other processing methods kill larvae in meat, most human infections have resulted from instances where meat preparation was not adequate. Pork products such as fresh sausage, summer sausage, and dried or smoked sausage have all been implicated as sources of human trichinellosis. Diagnosis is based on a history of eating infected meat, symptoms, laboratory findings, and recovery of larvae from muscles. After the mid-1980s, pigs are putatively identified as the intermediate host for a unique taeniid (similar to and ) that had a predilection for liver tissue in a multitude of experimental hosts. For this reason, both and have appeared and continue to appear in the literature as the scientific names identifying this organism. Although most cases of taeniasis are asymptomatic, up to one-third of patients complain of nausea or abdominal “hunger” pain that is often relieved by eating.

Citation: Gamble H, Zarlenga D. 2013. Helminths in Meat, p 673-696. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch26
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Image of Figure 26.1
Figure 26.1

Scanning electron micrograph of female adult worm of with its prominent vulval opening (×2,450). doi:10.1128/9781555818463.ch26f1

Citation: Gamble H, Zarlenga D. 2013. Helminths in Meat, p 673-696. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch26
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Image of Figure 26.2
Figure 26.2

Scanning electron micrograph of male adult of with its copulatory bell (×1,400). doi:10.1128/9781555818463.ch26f2

Citation: Gamble H, Zarlenga D. 2013. Helminths in Meat, p 673-696. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch26
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Image of Figure 26.3
Figure 26.3

Pressed muscle containing larvae. doi:10.1128/9781555818463.ch26f3

Citation: Gamble H, Zarlenga D. 2013. Helminths in Meat, p 673-696. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch26
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Image of Figure 26.4
Figure 26.4

Gravid proglottid of . Note at least 16 lateral uterine branches. doi:10.1128/9781555818463.ch26f4

Citation: Gamble H, Zarlenga D. 2013. Helminths in Meat, p 673-696. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch26
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Image of Figure 26.5
Figure 26.5

egg (×590). doi:10.1128/9781555818463.ch26f5

Citation: Gamble H, Zarlenga D. 2013. Helminths in Meat, p 673-696. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch26
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Image of Figure 26.6
Figure 26.6

Gravid proglottid of . Note fewer lateral uterine branches than in in Fig. 26.4. doi:10.1128/9781555818463.ch26f6

Citation: Gamble H, Zarlenga D. 2013. Helminths in Meat, p 673-696. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch26
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