CYSTICERCI IN PROCESSED MEAT IN GUATEMALA.

Abstract

SummarySamples 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.