Cysticerci in Processed Meat in Guatemala

Juan Zapatel
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Augustin Ubieto
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Mario Martinez
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Summary

Samples of sausages and frankfurters collected in 176 stores in Guatemala City (in a 20% random sample of 3,758 food establishments) were examined for the presence and viability of cysticerci. Cysticercus cellulosae (1–45 per sample) was found in 6 percent of 99 pork sausage, 6.5 percent of 107 Spanish-type sausage, and none of the 6 cocktail sausage or 77 frankfurter samples. The cysticerci were unencapsulated and none of 82 incubated in saline-bile mixture evaginated. C. bovis would not be expected to survive or to be detectable in beef sausages. Three types of tests (evagination in saline-bile mixture and in pure bile, and activity of flame cells) with cysticerci in experimentally prepared pork and Spanish-type sausage equally indicated a rapid loss of viability, as none survived longer than 3 days. Nevertheless, the presence of the cysticerci in processed meat indicates poor rural environmental sanitation, deficient inspection of meat, and clandestine butchering of hogs.

Author Notes

Department of Public Health, College of Veterinary Medicine, University of San Carlos, Guatemala.

Department of Environmental Sanitation, Public Health Center, Guatemala City.

Biometrics Department, Agronomy School, University of San Carlos, Guatemala.

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