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dc.contributor.authorBiagi F., Franciscoes_ES
dc.contributor.authorVélez, Guadalupees_ES
dc.contributor.authorGutiérrez, Maria Luisaes_ES
dc.date.accessioned2015-12-08T03:02:45Z
dc.date.available2015-12-08T03:02:45Z
dc.date.issueds.d.es_ES
dc.date.issued1965es_ES
dc.identifier.urihttps://iris.paho.org/handle/10665.2/15396
dc.description.abstractA study was made of the viability of Cysticercus cellulosae at different temperatures. It was found that the type of casing did not affect survival, but that the parasites remained alive longer in large cuts of meat. Data are given on the survival of cysticerci at various temperatures. The recommended method of destruction, which does not affect the characteristics of the meat, is refrigeration at -20 degrees centigrades for not less than 12 hours. This procedure is more advantageous than frying, the method presently employed, and it can be financially beneficial to the meat industry. Furthermore, if it were compulsory as a prophylactic measure for all pork, it would prevent teniasis and cysticercosis in humans, because it would destroy the parasites in meat which, because it is only slightly infested, passes as wholesome at meat inspectionsen_US
dc.format.extentiluses_ES
dc.relation.ispartofseriesBoletín de la Oficina Sanitaria Panamericana (OSP);58(4),abr. 1965es_ES
dc.subjectCisticercosees_ES
dc.subjectTriquinelosees_ES
dc.subjectSuínoses_ES
dc.subjectCysticercuses_ES
dc.subjectMexicoes_ES
dc.titleDestrucción de los cistecercos en la carne de cerdo parasitadaes_ES
dc.title.alternativeDestruction of cysticerci in infested porkes_ES
dc.typeJournal articlesen_US
dc.rights.holderPan American Health Organizationen_US


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