Influence of fermentation on preservation of infective properties of Trichinella nativa larva in traditional food stuffs «Kopal’chen» of indigenous population of Chukotka

Abstract

It is established that during fermentation of traditional food stuffs «kopal’chen» conditionally pathogenic microflora which is not rendering destructive influence on Trichinella nativa larva develops. Thus T. nativa larva keep viability and infective properties and can be a source of infection of indigenous population of Chukotka.

Keywords

• walrus meat
• indigenous population
• chukotka
• «kopal’chen»
• larva
• trichinella nativa