Resumen

CHAVEZ GUAJARDO, Elsa G. et al. Efecto de la temperatura en la viabilidad e infectividad de Trichinella spiralis. AVFT [online]. 2007, vol.26, n.2, pp.105-109. ISSN 0798-0264.

Introduction: The Trichinellosis is caused by the parasite Trichinella spiralis this is a endemic zoonosis in the state which affected to a big number of mammals between they the human, the principal cause of infection for this is the corrode of infected meat of pig with infected wiss (IW) of T.spiralis bad cooked, the purpose of this work was analyzed the temperature effect about the viability and the effectibity of Tspiralis and established measures profilácticas against this illness which can be of utility for the population and put in practice in manner easy and economic. Material and methods: In this study were used 2 experimental models: A) Two pigs York race of 6 months old (control and problem) a control without infection and a problem infected with T.spiralis to evaluate the effect of the temperature (cooked, fry, microwave, pressure cooker, refrigeration and freezing, in the viability and infectivity in the way of artificial digestion for obtain wiss packet and directly observation on microscope by the artificial for compression for observe its physical characteristics and B) Three Long Evans rats enocularon with show submit meat to the different temperature intervals, process of cook and freezing, obtained of the pig model, about the result from the employed proceeding to high temperature (cooked and fry) for the method of compression in the cooked at 96 C the viability gave positive until the minute 30 after this time the infectivity was negative. The fry meat at 450`C the viability was positive until the minute 60 equally the infectivity, at low temperatures (refrigeration and freezing) in refrigerator at 4`C analyzed of the day = at 120 the viability observed was positive until the day 120 (it physical characteristics didn’t show alterations) the infectivity observed equally positive until the day 120 in the process of freezing until at -20`C, -40`C, -50`C at the day 30 observed negative a equally at the infectivity the observed negative, in the microwave to half temperature in a time of 10,20,30 minutes the viability of the parasite showed positive at the minute 30 equally that the positive infected at minute 30, in the cook meat submit in pressure cooker at the 30 minutes the infectivity and viability were negative. Conclusion: Observing the obtain results we can conclude that T.spiralis is a parasite with a big capacity of resistance at extremes conditions of temperature, being knowledge effective of the meat in the pressure cooker at 30 minutes the infectivity and viability is negative, in case of no count with pressure cooker the adequate is cook the meat for 60 minutes at boiling and then prepare at pleasure, with this measure the parasite lost viability and infectivity.

Palabras clave : Temperature; Viability; Infectivity; Trichinella spiralis.

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