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Scientists from the universities of Granada and Valencia have developed a new molecular method for detecting the presence of the parasite Toxoplasma gondii, the causative agent of toxoplasmosis, in Serrano ham samples.
This method has a sensitivity that allows it to detect a parasite cell in 100 grams of the ham sample with an efficacy of 94.6%. Likewise, the scientists have established the infective ability of the parasites detected and present in the ham samples.
The statistical analysis of the prevalence results obtained by the researchers showed that there are significant differences in the samples of different brands.
The researchers have shown that when the ham meat samples are frozen before the curing process, the elimination of the parasite is much quicker. They have also established that the treatment normally used to cure hams with nitrites together with sea salt increases the survival time of Toxoplasma and, therefore, the infective ability when compared with the curing carried out exclusively with sea salt. The researchers point out that the traditional salting method for Serrano ham production ensures the total elimination of T. gondii, provided that the maturation time established by the current applicable regulations is respected.
Thursday, 15 September 2016/ University of Granada/ Spain.
http://secretariageneral.ugr.es/
