Inactivation of Sarcocystis bradyzoites in food: a review

Abstract

The eradication of Sarcocystis-infected corpses costs the meat industry millions of dollars each year. Because this parasite is most commonly found in skeletal and cardiac muscles, preventative and control techniques such as inactivating or destroying the bradyzoites in infected meat are critical. The goal of this research was to look at the various methods for inactivating this parasite and to compare the results of these methods. Using internet databases from many fields and around the world, a systematic review of the literature was conducted. Heating, freezing, irradiation, and marination were all utilized to inactivate this parasite, and each had a distinct effect, according to the studies. Inactivation can be achieved by heating at 60°C for 20 min or freezing at -4ºC for 2 days. Also, 2 kGy of gamma rays and marination in 6% NaCl and 3% acetic acid for 48 h are enough.