Study on the effects of the different temperatures on the viability of Sarcocystis bradyzoites

Abstract

Sarcocystis is one of the most typical parasites in domestic animals, affecting cattle, sheep, and goats. The meat business loses millions of dollars each year due to the eradication of Sarcocystis-infected carcasses. In humans, some Sarcocystis species induce digestive problems such as nausea, vomiting, and diarrhea. Because this parasite is usually found in skeletal and cardiac muscles, it is crucial and required to provide preventative and control strategies such as inactivating or eradicating the bradyzoites in contaminated meat. The employment of freezing and heating temperatures is one of these methods. The main objective of this study was to investigate the effects of freezing and heating temperatures on the survival rate of Sarcocystis bradyzoites in infected mutton. To verify the presence of contamination in meat, two methods of Dob smear and digestion were applied. The samples were then exposed to heat and cold, and the mortality rate was determined using a digestion method. ANOVA and LSD post hoc tests were employed to assess the association between the variables (P ˂ 0.05). The results showed that temperature of 100 ºC for 10 minutes and temperature of 80 ºC and for above 20 minutes were effective in killing the parasites. Also, the parasites were completely disappeared after 24 hours at -20 ºC. The findings revealed that the bradyzoites did not have a substantial mortality rate at 4 ºC for up to six days. As a result, this parasite can be killed by heating or freezing.

Keywords

• freezing
• heating
• sarcocystis
• temperatures
• viability