| Author | Borges, Juliana N. | |
| Author | Skov, Jakob | |
| Author | Bahlool, Qusay Z. M. | |
| Author | Moller, Ole S. | |
| Author | Kania, Per W. | |
| Author | Santos, Cláudia P. | |
| Author | Buchmann, Kurt | |
| Access date | 2015-11-10T15:22:38Z | |
| Document date | 2015 | |
| Citation | BORGES, Juliana N. et al. Viability of Cryptocotyle lingua metacercariae from Atlantic cod (Gadus morhua) after exposure to freezing and heating in the temperature range from 80 C to 100 C. Food Control, v.50, p.371-377, Aprl. 2015 | pt_BR |
| ISSN | 0956-7135 | |
| URI | https://www.arca.fiocruz.br/handle/icict/12148 | |
| Language | eng | pt_BR |
| Publisher | Elsevier | pt_BR |
| Rights | open access | |
| Title | Viability of Cryptocotyle lingua metacercariae from Atlantic cod (Gadus morhua) after exposure to freezing and heating in the temperature range from 80 C to 100 C | pt_BR |
| Type | Article | |
| DOI | 10.1016/j.foodcont.2014.09.021 | |
| Abstract | The presence of parasites in fish products is a problem that concerns consumers and authorities due to
the potential hazards it may cause. The majority of studies on the viability of parasites in marine fish
products currently focus on nematodes of the family Anisakidae whereas only few are concerned with
trematodes. In this study on the heterophyid trematode Cryptocotyle lingua (identified by morphometric
and molecular techniques) we isolated metacercariae from Atlantic cod (Gadus morhua) and incubated
the parasites in cod muscle tissue at different temperatures ranging from 80 C to 100 C and subsequently
tested their viability. SEM images were made to assess the physical damage caused to parasites
exposed to different temperatures. Temperatures between 50 C and 100 C and between 80 C
and 20 C killed the metacercariae present in fish flesh in less than 2 h. Controls kept at 5 C survived
for nine days. Extreme freezing temperatures caused minimal visual physical damage to cysts, but the
tegument of metacercariae was severely affected at all temperatures when incubated for long periods. | pt_BR |
| Affilliation | Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Avaliação e Promoção da Saúde Ambiental. Programa de Pós-Graduação em Biodiversidade e Saúde. Rio de Janeiro, RJ, Brasil. | pt_BR |
| Affilliation | University of Copenhagen. Faculty Health and Medical Sciences. Department of Veterinary Disease Biology. Copenhagen, Denmark. | pt_BR |
| Affilliation | University of Copenhagen. Faculty Health and Medical Sciences. Department of Veterinary Disease Biology. Copenhagen, Denmark. | pt_BR |
| Affilliation | University of Copenhagen. Faculty Health and Medical Sciences. Department of Veterinary Disease Biology. Copenhagen, Denmark. | pt_BR |
| Affilliation | University of Copenhagen. Faculty Health and Medical Sciences. Department of Veterinary Disease Biology. Copenhagen, Denmark. | pt_BR |
| Affilliation | Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Avaliação e Promoção da Saúde Ambiental. Programa de Pós-Graduação em Biodiversidade e Saúde. Rio de Janeiro, RJ, Brasil. | pt_BR |
| Affilliation | University of Copenhagen. Faculty Health and Medical Sciences. Department of Veterinary Disease Biology. Copenhagen, Denmark. | pt_BR |
| Subject | Trematode | pt_BR |
| Subject | Food safety | pt_BR |
| Subject | Temperature | pt_BR |
| Subject | Fish | pt_BR |
| DeCS | Infecções por Trematódeos | pt_BR |
| DeCS | Inocuidade dos Alimentos | pt_BR |
| DeCS | Temperatura | pt_BR |
| DeCS | Peixe | pt_BR |
| Embargo date | 2017-03-31 | |
| xmlui.metadata.dc.subject.ods | 14 Vida na água | |
