000133385 001__ 133385
000133385 005__ 20240412150654.0
000133385 0247_ $$2doi$$a10.1016/j.foodcont.2024.110482
000133385 0248_ $$2sideral$$a138081
000133385 037__ $$aART-2024-138081
000133385 041__ $$aeng
000133385 100__ $$0(orcid)0000-0002-8852-9229$$aMartínez, J.M.$$uUniversidad de Zaragoza
000133385 245__ $$aInactivation of Trichinella spp. in naturally infected boar meat after Pulsed Electric Field (PEF) treatments
000133385 260__ $$c2024
000133385 5060_ $$aAccess copy available to the general public$$fUnrestricted
000133385 5203_ $$aLarvae of the nematode Trichinella are capable of causing parasitic infections in humans after the consumption of uncooked meat or meat products, leading to severe symptoms and even death. Meat inspection is costly and tends to progressively be derogated in holdings applying controlled housing conditions in certain regions. Our study focuses on the evaluation of the efficacy of Pulsed Electric Fields (PEF) in the inactivation of Trichinella spp., including excysted larvae isolated by artificial digestion and encapsulated larvae found in meat from naturally infected wild boars. Microscopic examination of unstained and propidium-iodide-stained larvae suspensions showed that most of the excysted larvae were inactivated 10 min after an intermediate PEF treatment (1 kV/cm, 0.41 kJ/kg). Treating excysted larvae with the mildest PEF treatment (0.5 kV/cm, 0.05 kJ/kg) combined with a 3% NaCl incubation resulted in synergistic inactivation. The application of 3 kV/cm (20 kJ/kg) to wild boar meat resulted in the inactivation of over 90% of encapsulated Trichinella larvae. The viability of Trichinella in meat was inversely correlated to the field strength applied (1–6 kV/cm) for equal energy input (20 kJ/kg). These findings demonstrate that PEF technology can potentially serve as a novel strategy for the inactivation of Trichinella larvae in meat.
000133385 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-20R$$9info:eu-repo/grantAgreement/ES/DGA/LMP170_21
000133385 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000133385 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000133385 700__ $$0(orcid)0009-0000-8889-1263$$aAbad, V.$$uUniversidad de Zaragoza
000133385 700__ $$0(orcid)0000-0001-7831-2483$$aQuílez, J.$$uUniversidad de Zaragoza
000133385 700__ $$aReina, D.
000133385 700__ $$aPérez-Martin, J.E.
000133385 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000133385 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000133385 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, I.$$uUniversidad de Zaragoza
000133385 7102_ $$11009$$2773$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Sanidad Animal
000133385 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000133385 773__ $$g163 (2024), 110482 [7 pp.]$$pFood control$$tFood Control$$x0956-7135
000133385 8564_ $$s5055011$$uhttps://zaguan.unizar.es/record/133385/files/texto_completo.pdf$$yVersión publicada
000133385 8564_ $$s2585401$$uhttps://zaguan.unizar.es/record/133385/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000133385 909CO $$ooai:zaguan.unizar.es:133385$$particulos$$pdriver
000133385 951__ $$a2024-04-12-13:59:18
000133385 980__ $$aARTICLE