The effect of temperature/salt concentration upon the viability of Cysticercus cellulosae in swine meat fragments of different thickness

Abstract

It was studied the action of sodium chloride in fragments larger than 3 centimeters of swine meat infected with C. cellulosae as well as the effect of both temperature of refrigeration and salt. The authors have concluded that the more efficient treatment was the use of dry sodium chloride at room temperature based on the fact that low temperature delayed the process o f C. cellulosae killing.