CAJ | 학술논문

目的：观察烹饪方式（烧烤）对旋毛虫肌幼虫感染性的影响。方法25只雌性昆明小鼠被随机分为对照组和实验组，实验组分4组，共5组，每组5只。对照组每鼠经口感染250条肌幼虫。实验组①组（烧烤2 m in组）：小鼠肉样置于炭火上烧烤2 m in；②组（烧烤4 m in组）：小鼠肉样置于炭火上烧烤4 m in；③组（烧烤6 m in组）：小鼠肉样置于炭火上烧烤6 m in；④组（烧烤8 m in组）：小鼠肉样置于炭火上烧烤8 m in；经烧烤处理的4组鼠肉取出后，磁力搅拌法（消化2 h ）收集肌幼虫。然后分别人工灌胃小鼠，每鼠经口感染250条肌幼虫。所有小鼠感染后28 d剖杀，取膈肌压片镜检，并用磁力搅拌法收集肌幼虫、计数。结果对照组、①组、②组、③组、④组的肌幼虫均数分别为：8588．40、3467．00、1903．40、713．20、0；①组、②组、③组3个组的肌幼虫均数均显著低于对照组（P ＜00．1）；③组的肌幼虫均数显著低于②组（P ＜00．1）；②组的肌幼虫均数显著低于①组（P ＜00．1）。结论烧烤对旋毛虫肌幼虫的杀灭效果与烧烤时间、肉样大小、肉样厚薄、炭火温度等诸多因素均有直接关系；食用烧烤的肉类，存在感染旋毛虫病的可能性，且风险较大。
목적：관찰팽임방식（소고）대선모충기유충감염성적영향。방법25지자성곤명소서피수궤분위대조조화실험조，실험조분4조，공5조，매조5지。대조조매서경구감염250조기유충。실험조①조（소고2 m in조）：소서육양치우탄화상소고2 m in；②조（소고4 m in조）：소서육양치우탄화상소고4 m in；③조（소고6 m in조）：소서육양치우탄화상소고6 m in；④조（소고8 m in조）：소서육양치우탄화상소고8 m in；경소고처리적4조서육취출후，자력교반법（소화2 h ）수집기유충。연후분별인공관위소서，매서경구감염250조기유충。소유소서감염후28 d부살，취격기압편경검，병용자력교반법수집기유충、계수。결과대조조、①조、②조、③조、④조적기유충균수분별위：8588．40、3467．00、1903．40、713．20、0；①조、②조、③조3개조적기유충균수균현저저우대조조（P ＜00．1）；③조적기유충균수현저저우②조（P ＜00．1）；②조적기유충균수현저저우①조（P ＜00．1）。결론소고대선모충기유충적살멸효과여소고시간、육양대소、육양후박、탄화온도등제다인소균유직접관계；식용소고적육류，존재감염선모충병적가능성，차풍험교대。
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 5 groups ( with 5 mice per group) in total . For the control group each mouse was inoculated orally with 250 muscle larvae of T .spiralis . Test Group No .1?s samples were barbecued for 2 minutes;test group No .2?s samples were barbecued for 4 minutes;test group No .3?s samples were barbecued for 6 minutes;group No .4?s samples were barbecued for 8 minutes . Then , all samples were taken out and muscle larvaeofT.spiraliswerecollectedbythemagneticstirrermethod.Next,eachmousewasorallyinoculatedwith 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 2 minutes ,4 minutes and 6 minutes respectively were 3 467 .00 ,1 903 .40 and 713 .20 . These three groups?averages were obviously lower than that of the muscle larvae control group (P < 0 .01 ) .Group No .3 (6 minutes)?s averages were lower than that of the group No .2 (4 minutes) (P < 0 .01 ) ,while group No .2 (4 minutes)?s averages were lower than that of the group No .1 (2 minutes) (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 .