Influence of cooking methods(barbecue)on the infectivity of Trichinella spiralis muscle larvae in mice

Objective This research is to observe the influence of cooking methods(barbecue)on the infectivity of Trichinella spiralis muscle larvae in mice.Methods Twenty five female Kunming mice were randomly divided into one control group and four test groups,so 5groups(with 5mice per group)in total.For the control group each mouse was inoculated orally with 250muscle larvae of T.spiralis.Test Group No.1's samples were barbecued for 2 minutes;test group No.2's samples were barbecued for 4minutes;test group No.3's samples were barbecued for 6 minutes;group No.4's samples were barbecued for 8minutes.Then,all samples were taken out and muscle larvae of T.spiralis were collected by the magnetic stirrer method.Next,each mouse was orally inoculated with 250 disposed muscle larval of T.spiralis.All infected mice were sacrificed on the 28th day after infection,and muscle larval of T.spiralis were examined respectively by diaphragma compression method and digestion method for all infected mice.Results The average number of muscle larvae barbecued for 2minutes,4minutes and 6minutes respectively were 3 467.00,1 903.40and 713.20.These three groups'averages were obviously lower than that of the muscle larvae control group(P 0.01).Group No.3(6minutes)'s averages were lower than that of the groupNo.2(4minutes)(P 0.01),while group No.2(4minutes)'s averages were lower than that of the group No.1(2minutes)(P 0.01).Conclusion This research demonstrates that barbecue's effect of killing Trichinella spiralis muscle larvae directly relates to the cooking time,the amount and the thickness of the meat as well as the temperature of the fire.Eating barbecued meat may cause people get infected with Trichinella spiralis and the possibility is considerable.