猪肉和猪肉产品中的刚地弓形虫——在我们的盘子里太多了?

Q3 Veterinary
I. Klun, O. Djurković-Djaković
{"title":"猪肉和猪肉产品中的刚地弓形虫——在我们的盘子里太多了?","authors":"I. Klun, O. Djurković-Djaković","doi":"10.2298/vetgl200720010k","DOIUrl":null,"url":null,"abstract":"Background. The constant growth of the global population has led to increasing food production, which has been particularly evident in the production of pork in recent years. In 2015, the number of pigs surpassed one billion, and in 2018 a record high of 120 million tonnes of pork was produced worldwide. In spite of the expansion and dominance of specialized industrial farming in developed countries, Toxoplasma gondii infection in pigs as a source of human infection remains an issue in traditional small-scale farming. The disease burden of toxoplasmosis is estimated to be the highest of all parasitic infections and even higher than that of salmonellosis and campylobacteriosis. Scope and Approach. This paper reviews the latest research on T. gondii-contaminated pork and pork products, published in the past decade. As current methods do not allow for practical and cost-effective detection of T. gondii at slaughter, efforts towards safe meat have focused on the detection of the parasite in pork and ready-to-eat pork products and on post-harvest mitigation measures. Key Findings and Conclusions. In contrast to recommendations for preventing Trichinella infection, there are no globally applicable standardised and validated inactivation procedures for rendering T. gondii infected pork/pork products safe for consumers. Moreover, there are no EU regulations in place for the prevention of T. gondii infection by consumption of pork and pork products. Recommended actions, both at the producer and consumer levels, include post-harvest processing such as cooking, freezing, and proper salting/curing.","PeriodicalId":30435,"journal":{"name":"Veterinarski Glasnik","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Toxoplasma gondii in pork & pork products - too much on our plate?\",\"authors\":\"I. Klun, O. Djurković-Djaković\",\"doi\":\"10.2298/vetgl200720010k\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Background. The constant growth of the global population has led to increasing food production, which has been particularly evident in the production of pork in recent years. In 2015, the number of pigs surpassed one billion, and in 2018 a record high of 120 million tonnes of pork was produced worldwide. In spite of the expansion and dominance of specialized industrial farming in developed countries, Toxoplasma gondii infection in pigs as a source of human infection remains an issue in traditional small-scale farming. The disease burden of toxoplasmosis is estimated to be the highest of all parasitic infections and even higher than that of salmonellosis and campylobacteriosis. Scope and Approach. This paper reviews the latest research on T. gondii-contaminated pork and pork products, published in the past decade. As current methods do not allow for practical and cost-effective detection of T. gondii at slaughter, efforts towards safe meat have focused on the detection of the parasite in pork and ready-to-eat pork products and on post-harvest mitigation measures. Key Findings and Conclusions. In contrast to recommendations for preventing Trichinella infection, there are no globally applicable standardised and validated inactivation procedures for rendering T. gondii infected pork/pork products safe for consumers. Moreover, there are no EU regulations in place for the prevention of T. gondii infection by consumption of pork and pork products. Recommended actions, both at the producer and consumer levels, include post-harvest processing such as cooking, freezing, and proper salting/curing.\",\"PeriodicalId\":30435,\"journal\":{\"name\":\"Veterinarski Glasnik\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-05-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Veterinarski Glasnik\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2298/vetgl200720010k\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Veterinary\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Veterinarski Glasnik","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2298/vetgl200720010k","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Veterinary","Score":null,"Total":0}
引用次数: 3

摘要

背景全球人口的不断增长导致了粮食产量的增加,这在近年来的猪肉生产中尤为明显。2015年,生猪数量超过10亿头,2018年全球猪肉产量创下1.2亿吨的历史新高。尽管发达国家的专业化工业化养殖已经扩大并占据主导地位,但猪弓形虫感染作为人类感染源,仍然是传统小型养殖中的一个问题。弓形虫病的疾病负担估计是所有寄生虫感染中最高的,甚至高于沙门氏菌病和弯曲杆菌病。范围和方法。本文综述了近十年来发表的关于弓形虫污染猪肉和猪肉制品的最新研究。由于目前的方法不允许在屠宰时对弓形虫进行实用和成本效益高的检测,因此,安全肉类的工作重点是检测猪肉和即食猪肉产品中的寄生虫,以及采后的缓解措施。主要发现和结论。与预防旋毛虫感染的建议相反,没有全球适用的标准化和验证的灭活程序来确保感染弓形虫的猪肉/猪肉产品对消费者的安全。此外,欧盟没有关于通过食用猪肉和猪肉产品预防弓形虫感染的规定。建议在生产者和消费者层面采取的行动包括收获后的加工,如烹饪、冷冻和适当的腌制/腌制。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Toxoplasma gondii in pork & pork products - too much on our plate?
Background. The constant growth of the global population has led to increasing food production, which has been particularly evident in the production of pork in recent years. In 2015, the number of pigs surpassed one billion, and in 2018 a record high of 120 million tonnes of pork was produced worldwide. In spite of the expansion and dominance of specialized industrial farming in developed countries, Toxoplasma gondii infection in pigs as a source of human infection remains an issue in traditional small-scale farming. The disease burden of toxoplasmosis is estimated to be the highest of all parasitic infections and even higher than that of salmonellosis and campylobacteriosis. Scope and Approach. This paper reviews the latest research on T. gondii-contaminated pork and pork products, published in the past decade. As current methods do not allow for practical and cost-effective detection of T. gondii at slaughter, efforts towards safe meat have focused on the detection of the parasite in pork and ready-to-eat pork products and on post-harvest mitigation measures. Key Findings and Conclusions. In contrast to recommendations for preventing Trichinella infection, there are no globally applicable standardised and validated inactivation procedures for rendering T. gondii infected pork/pork products safe for consumers. Moreover, there are no EU regulations in place for the prevention of T. gondii infection by consumption of pork and pork products. Recommended actions, both at the producer and consumer levels, include post-harvest processing such as cooking, freezing, and proper salting/curing.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Veterinarski Glasnik
Veterinarski Glasnik Veterinary-General Veterinary
CiteScore
1.10
自引率
0.00%
发文量
11
审稿时长
16 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信