Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage
Posted: Fri Dec 24, 2021 18:04
Relatively new research on the effects of dry curing on Trichinella Spirlis. Thought I would post this here...
https://www.sciencedirect.com/science/a ... 6616300208
Results of the Study:
https://www.sciencedirect.com/science/a ... 6616300208
Results of the Study:
If pH is 4.6 and % NaCl ≥ 1.3%, 8 days are required to achieve complete inactivation of T. spiralis ML.
If pH is > 4.6 and ≤ 5.2, and
if % NaCl ≥ 1.3 but < 1.8, then 11 days are required;
if % NaCl ≥ 1.8 but < 2.8, then 9 days are required;
if % NaCl ≥ 2.8, then 8 days are required.
This proposed rule is not valid for pH outside of the range (4.6, 5.2), nor for % NaCl < 1.3.