SANITATION AND DETOXIFICATION OF LAMA MEAT (LAMA GLAMA) INFECTED WITH SARCOCYSTIS AUCHENIAE THROUGH CHEMICAL METHODS: MARINATED, SMOKED, DRY CURED AND WET CURED

SANITATION AND DETOXIFICATION OF LAMA MEAT (LAMA GLAMA) INFECTED WITH SARCOCYSTIS AUCHENIAE THROUGH CHEMICAL METHODS: MARINATED, SMOKED, DRY CURED AND WET CURED

The sanitation and disinfecting of lama meat naturally infected with macrocysts of Sarcocystis aucheniae through any of four chemical methods (marinated, smoked, dry cured and wet cured) was evaluated. In addition, a positive control group (non-treated meat) was included. A lisis of macrocysts from treated and non-treated meats was prepared and inoculated into 30 rabbits (100 μg/kg of body weigh, subcutaneously). Rabbits of the humid cured and positive control groups showed clinical signs of toxicity and died within 8-12 hours post-inoculation. Furthermore, 12 puppies of 4-6 months of age were fed with the infected lama meat (150-200 macrocysts per puppy) previously treated with one of the chemical methods under evaluation (one group was kept as a positive control one). Solely dogs of the positive control group eliminated sporocysts after 14 days of ingestion. The results showed that marinated, smoked and dry cured methods were able to clean and disinfect lama meat infected with macrocysts of Sarcocystis aucheniae.

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Main Authors: Granados Z., Lidia, Vilca L., Miguel, Sam T., Rosa
Format: Digital revista
Language:spa
Published: Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria 2007
Online Access:https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/1277
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spelling oai:ojs.csi.unmsm:article-12772020-03-13T01:01:51Z SANITATION AND DETOXIFICATION OF LAMA MEAT (LAMA GLAMA) INFECTED WITH SARCOCYSTIS AUCHENIAE THROUGH CHEMICAL METHODS: MARINATED, SMOKED, DRY CURED AND WET CURED SANEAMIENTO Y DETOXIFICACIÓN DE CARNE DE LLAMA (lama glama) INFECTADA CON sarcocystis aucheniae MEDIANTE MÉTODOS QUÍMICOS: MARINADO, AHUMADO, CURADO SECO Y CURADO HÚMEDO. Granados Z., Lidia Vilca L., Miguel Sam T., Rosa Sarcocystis aucheniae macroquistes carne conejo inóculo perro esporoquiste Sarcocystis aucheniae macrocysts meat rabbits dogs sporocysts The sanitation and disinfecting of lama meat naturally infected with macrocysts of Sarcocystis aucheniae through any of four chemical methods (marinated, smoked, dry cured and wet cured) was evaluated. In addition, a positive control group (non-treated meat) was included. A lisis of macrocysts from treated and non-treated meats was prepared and inoculated into 30 rabbits (100 μg/kg of body weigh, subcutaneously). Rabbits of the humid cured and positive control groups showed clinical signs of toxicity and died within 8-12 hours post-inoculation. Furthermore, 12 puppies of 4-6 months of age were fed with the infected lama meat (150-200 macrocysts per puppy) previously treated with one of the chemical methods under evaluation (one group was kept as a positive control one). Solely dogs of the positive control group eliminated sporocysts after 14 days of ingestion. The results showed that marinated, smoked and dry cured methods were able to clean and disinfect lama meat infected with macrocysts of Sarcocystis aucheniae. Se evaluó la capacidad de sanear y detoxificar la carne de llama con macroquistes de Sarcocystis aucheniae a través de los métodos químicos de marinado, ahumado, curado seco y curado húmedo. Además, se incluyó un grupo control positivo (carne sin tratar). Se preparó un lisado a partir de macroquistes provenientes de carnes tratadas y no tratadas, que fue inoculado en 30 conejos (100 μg/kg de peso vivo en forma subcutánea). Los conejos del grupo curado húmedo y control positivo presentaron signos clínicos de toxicidad llegando a morir entre las 8 y 12 horas de la inoculación. Así mismo, 12 perros de 4-6 meses de edad recibieron la carne (150-200 macroquistes por animal) previamente tratada con uno de los métodos químicos bajo evaluación (un grupo de canes quedó como control positivo). Solamente los perros del grupo control eliminaron esporoquistes a partir del día 14 post-ingestión. Los resultados demuestran que los tratamientos marinado, ahumado y curado seco lograron sanear y detoxificar la carne de llama parasitada con Sarcocystis aucheniae. Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria 2007-07-16 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article application/pdf https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/1277 10.15381/rivep.v18i1.1277 Revista de Investigaciones Veterinarias del Perú; Vol. 18 No. 1 (2007); 57-63 Revista de Investigaciones Veterinarias del Perú; Vol. 18 Núm. 1 (2007); 57-63 1682-3419 1609-9117 spa https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/1277/1075 Derechos de autor 2007 Lidia Granados Z., Miguel Vilca L., Rosa Sam T. https://creativecommons.org/licenses/by-nc-sa/4.0
institution UNMSM
collection OJS
country Perú
countrycode PE
component Revista
access En linea
databasecode rev-rivep
tag revista
region America del Sur
libraryname Biblioteca de la Facultad de Medicina Veterinaria
language spa
format Digital
author Granados Z., Lidia
Vilca L., Miguel
Sam T., Rosa
spellingShingle Granados Z., Lidia
Vilca L., Miguel
Sam T., Rosa
SANITATION AND DETOXIFICATION OF LAMA MEAT (LAMA GLAMA) INFECTED WITH SARCOCYSTIS AUCHENIAE THROUGH CHEMICAL METHODS: MARINATED, SMOKED, DRY CURED AND WET CURED
author_facet Granados Z., Lidia
Vilca L., Miguel
Sam T., Rosa
author_sort Granados Z., Lidia
title SANITATION AND DETOXIFICATION OF LAMA MEAT (LAMA GLAMA) INFECTED WITH SARCOCYSTIS AUCHENIAE THROUGH CHEMICAL METHODS: MARINATED, SMOKED, DRY CURED AND WET CURED
title_short SANITATION AND DETOXIFICATION OF LAMA MEAT (LAMA GLAMA) INFECTED WITH SARCOCYSTIS AUCHENIAE THROUGH CHEMICAL METHODS: MARINATED, SMOKED, DRY CURED AND WET CURED
title_full SANITATION AND DETOXIFICATION OF LAMA MEAT (LAMA GLAMA) INFECTED WITH SARCOCYSTIS AUCHENIAE THROUGH CHEMICAL METHODS: MARINATED, SMOKED, DRY CURED AND WET CURED
title_fullStr SANITATION AND DETOXIFICATION OF LAMA MEAT (LAMA GLAMA) INFECTED WITH SARCOCYSTIS AUCHENIAE THROUGH CHEMICAL METHODS: MARINATED, SMOKED, DRY CURED AND WET CURED
title_full_unstemmed SANITATION AND DETOXIFICATION OF LAMA MEAT (LAMA GLAMA) INFECTED WITH SARCOCYSTIS AUCHENIAE THROUGH CHEMICAL METHODS: MARINATED, SMOKED, DRY CURED AND WET CURED
title_sort sanitation and detoxification of lama meat (lama glama) infected with sarcocystis aucheniae through chemical methods: marinated, smoked, dry cured and wet cured
description The sanitation and disinfecting of lama meat naturally infected with macrocysts of Sarcocystis aucheniae through any of four chemical methods (marinated, smoked, dry cured and wet cured) was evaluated. In addition, a positive control group (non-treated meat) was included. A lisis of macrocysts from treated and non-treated meats was prepared and inoculated into 30 rabbits (100 μg/kg of body weigh, subcutaneously). Rabbits of the humid cured and positive control groups showed clinical signs of toxicity and died within 8-12 hours post-inoculation. Furthermore, 12 puppies of 4-6 months of age were fed with the infected lama meat (150-200 macrocysts per puppy) previously treated with one of the chemical methods under evaluation (one group was kept as a positive control one). Solely dogs of the positive control group eliminated sporocysts after 14 days of ingestion. The results showed that marinated, smoked and dry cured methods were able to clean and disinfect lama meat infected with macrocysts of Sarcocystis aucheniae.
publisher Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria
publishDate 2007
url https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/1277
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