Effects of temperature, pH and curing on the viability of <i>Sarcocystis,</i> a Japanese sika deer (<i>Cervus Nippon centralis</i>) parasite, and the inactivation of their diarrheal toxin
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- HONDA Mioko
- Department of Animal Nursing Science, Yamazaki University of Animal Health Technology, 4-7-2 Minami Osawa, Hachioji, Tokyo 192-0364, Japan
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- SAWAYA Mamoru
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan
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- TAIRA Kensuke
- Faculty of Veterinary Medicine, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan
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- YAMAZAKI Akiko
- Department of Veterinary Sciences, University of Iwate, 3-18-8, Ueda, Morioka, Iwate 020-8550, Japan
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- KAMATA Yoichi
- Department of Food Design, Faculty of Nutrition, Koshien University, 10-1 Momijigaoka, Takarazuka, Hyogo 665-0006, Japan
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- SHIMIZU Hideki
- Kyonan Public Health Department of Yamanashi Prefecture, 771-2 Kajikazawa, Fujikawa, Minamikoma, Yamanashi 400-0601, Japan
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- KOBAYASHI Naoki
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan
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- SAKATA Ryoichi
- Faculty of Veterinary Medicine, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan
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- ASAKURA Hiroshi
- Division of Biomedical Food Research, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan
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- SUGITA-KONISHI Yoshiko
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan
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Abstract
<p>Recently, the Sarcocystis parasite in horse and deer meat has been reported to be a causative agent of acute food poisoning, inducing nausea, vomiting and diarrhea. Compared with other causative agents, such as bacteria, viruses and other parasites, in deer meat, the Sarcocystis species parasite, including its stability under various conditions, is poorly understood. In this study, we assessed the viability of Sarcocystis spp. and the activity of their diarrhea toxin (a 15-kDa protein) in deer meat under conditions of freezing, cold storage, pH change and curing. In addition, the heat tolerance was assayed using purified bradyzoites. The results showed that the species lost viability by freezing at −20, −30 and −80°C for <1 hr, heating at 70°C for 1 min, alkaline treatment (pH 10.0) for 4 days and addition of salt at 2.0% for <1 day. Immunoblot assays showed that the diarrhea toxin disappeared together with the loss of viability. However, the parasite survived cooling at 0 and 4°C and acidification (pH 3.0 and 5.0) for more than 7 days with the diarrhea toxin intact. These results provide useful information for developing practical applications for the prevention of food poisoning induced by diarrheal toxin of Sarcocystis spp. in deer meat during cooking and preservation.</p>
Journal
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- Journal of Veterinary Medical Science
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Journal of Veterinary Medical Science 80 (8), 1337-1344, 2018
JAPANESE SOCIETY OF VETERINARY SCIENCE
