Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 7 1 2021 11 23 1 10 Hadi Valizadeh Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran 2021 09 10 2021 11 14 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. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/325 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/325/160