Ação do sal de cozinha sobre o Toxoplasma gondii
Autor(a) principal: | |
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Data de Publicação: | 1991 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Medicina Tropical de São Paulo |
Texto Completo: | https://www.revistas.usp.br/rimtsp/article/view/28854 |
Resumo: | Results of our inquiry on Toxoplasma gondii frequency in pork sausages from Erechim (RS, Brazil), where the incidence of toxoplasmotic chorioretinitis is high (9% according SILVEIRA, 1987)9, revealed only one isolation of the parasite among 40 sausage samples. (MARTINS, 1989)5,6. The sausages were prepared with pork and common table salt, and were ingested, frequently, in raw stale, during its preparation. In this experiment, table salt action on tachyzoites and cysts of Toxoplasma gondii, was investigated. Albino male mice were intraperitoneally inoculated with 0,5 ml of peritoneal exsudates (tachyzoites) or brain macerates (cysts) from previously infected mice. Some strains were isolated from pork and pork sausages from Erechim. Refined common table salt was added to the inocula at 2,2%, 2,5% and 3,0% concentrations, during 24 and 48 hours, 3-5 and 7 days of exposition time, at 4º C. The results demonstrated that at 2,2%, 2,5% and 3,0% salt concentrations and 24 and 48 hours of time exposition all mice inoculated with tachyzoites were dead, except one, probably not infected. At 3,0% and 3-5 and 7 days of contact, 10 in 37 inoculated mice survived (27%). Of the mice inoculated with cysts plus salt at 3,0%, at 5 and 7 days exposition, 85%; survived (17 in 20). All the controls mice inoculated with the same inocula without salt, at the same conditions, died earlier than the test mice. The Toxoplasma was recovered from peritoneal exsudates and brains of recently dead and diyng mice, but not from the survivors. Conclusion: the table salt has an inactive action on Toxoplasma gondii in 3,0% concentration and at 3 to 7 days exposition. Possibly this may explain the rare isolation of the parasite in pork sausages of Erechim inquiry. |
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Ação do sal de cozinha sobre o Toxoplasma gondii Action of table salt on Toxoplasma gondii Toxoplasma gondiiAção do sal de cozinhaTransmissão Results of our inquiry on Toxoplasma gondii frequency in pork sausages from Erechim (RS, Brazil), where the incidence of toxoplasmotic chorioretinitis is high (9% according SILVEIRA, 1987)9, revealed only one isolation of the parasite among 40 sausage samples. (MARTINS, 1989)5,6. The sausages were prepared with pork and common table salt, and were ingested, frequently, in raw stale, during its preparation. In this experiment, table salt action on tachyzoites and cysts of Toxoplasma gondii, was investigated. Albino male mice were intraperitoneally inoculated with 0,5 ml of peritoneal exsudates (tachyzoites) or brain macerates (cysts) from previously infected mice. Some strains were isolated from pork and pork sausages from Erechim. Refined common table salt was added to the inocula at 2,2%, 2,5% and 3,0% concentrations, during 24 and 48 hours, 3-5 and 7 days of exposition time, at 4º C. The results demonstrated that at 2,2%, 2,5% and 3,0% salt concentrations and 24 and 48 hours of time exposition all mice inoculated with tachyzoites were dead, except one, probably not infected. At 3,0% and 3-5 and 7 days of contact, 10 in 37 inoculated mice survived (27%). Of the mice inoculated with cysts plus salt at 3,0%, at 5 and 7 days exposition, 85%; survived (17 in 20). All the controls mice inoculated with the same inocula without salt, at the same conditions, died earlier than the test mice. The Toxoplasma was recovered from peritoneal exsudates and brains of recently dead and diyng mice, but not from the survivors. Conclusion: the table salt has an inactive action on Toxoplasma gondii in 3,0% concentration and at 3 to 7 days exposition. Possibly this may explain the rare isolation of the parasite in pork sausages of Erechim inquiry. O baixo resultado encontrado por nós no isolamento do Toxoplasma gondii de embutidos de carne de porco procedentes de Erechim (RS) (uma positiva em 40 amostras) levou-nos a pesquisar a ação do sal de cozinha, presente nesses embutidos, sobre taquizoitas e cistos do parasita. Foram obtidos exsudatos peritoneais (taquizoitas) e macerados de cérebros (cistos) de camundongos previamente inoculados com cepas de Toxoplasma gondii isoladas do material de Erechim. A este inóculo foi acrescentado sal de cozinha refinado, comum, nas concentrações de 2,2%, 2,5% e 3,0% habitualmente usadas no preparo dos embutidos. O tempo de exposição ao sal foi de 24 e 48 horas, 3-5 e 7 dias, a 4ºC, após o qual, camundongos albinos, machos, foram inoculados, por via intraperitoneal, com 0,5 ml desses inóculos, padronizados quanto ao número de parasitas. Os resultados mostraram que, nas concentrações de sal a 2,2%, 2,5% e 3,0% e exposições de 24 e 48 horas, todos os camundongos inoculados com taquizoitas mais sal morreram, menos um, provavelmente não infectado, (um sobrevivente em 28 inoculados). Na concentração de 3,0% e exposição durante 3-5 e 7 dias houve 10 sobreviventes em 37 animais inoculados (27%), sendo que com 5 e 7 dias, 7 de 15 camundongos sobreviveram (46,6%). Nos camundongos inoculados com cistos mais sal a 3,0% e exposições de 24, 48 e 72 horas, faltam anotações dos resultados; com exposições de 5 e 7 dias houve 17 sobreviventes e 3 mortos (85%). Camundongos-controles para cada grupo foram inoculados nas mesmas condições, porem sem o sal. A morte destes ocorreu em 100%, sempre, mais cedo do que a dos camundongos-testes. O toxoplasma foi recuperado do exsudato peritoneal e do cérebro dos camundongos recém-mortos e moribundos, mas nunca dos sobreviventes. Estes resultados evidenciam a ação inativante do sal de cozinha sobre o Toxoplasma gondii, na concentração de 3%, durante um mínimo de 3 dias e, possivelmente, explicam a raridade do isolamento do parasita nos embutidos de carne de porco salgada do inquérito de Erechim. Universidade de São Paulo. Instituto de Medicina Tropical de São Paulo1991-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/rimtsp/article/view/28854Revista do Instituto de Medicina Tropical de São Paulo; Vol. 33 No. 5 (1991); 359-363 Revista do Instituto de Medicina Tropical de São Paulo; Vol. 33 Núm. 5 (1991); 359-363 Revista do Instituto de Medicina Tropical de São Paulo; v. 33 n. 5 (1991); 359-363 1678-99460036-4665reponame:Revista do Instituto de Medicina Tropical de São Pauloinstname:Instituto de Medicina Tropical (IMT)instacron:IMTporhttps://www.revistas.usp.br/rimtsp/article/view/28854/30707Copyright (c) 2018 Revista do Instituto de Medicina Tropical de São Pauloinfo:eu-repo/semantics/openAccessJamra, Ligia M. FerreiraMartins, Maria CristinaVieira, Monica de Paula L.2012-07-02T01:31:01Zoai:revistas.usp.br:article/28854Revistahttp://www.revistas.usp.br/rimtsp/indexPUBhttps://www.revistas.usp.br/rimtsp/oai||revimtsp@usp.br1678-99460036-4665opendoar:2022-12-13T16:50:37.270801Revista do Instituto de Medicina Tropical de São Paulo - Instituto de Medicina Tropical (IMT)true |
dc.title.none.fl_str_mv |
Ação do sal de cozinha sobre o Toxoplasma gondii Action of table salt on Toxoplasma gondii |
title |
Ação do sal de cozinha sobre o Toxoplasma gondii |
spellingShingle |
Ação do sal de cozinha sobre o Toxoplasma gondii Jamra, Ligia M. Ferreira Toxoplasma gondii Ação do sal de cozinha Transmissão |
title_short |
Ação do sal de cozinha sobre o Toxoplasma gondii |
title_full |
Ação do sal de cozinha sobre o Toxoplasma gondii |
title_fullStr |
Ação do sal de cozinha sobre o Toxoplasma gondii |
title_full_unstemmed |
Ação do sal de cozinha sobre o Toxoplasma gondii |
title_sort |
Ação do sal de cozinha sobre o Toxoplasma gondii |
author |
Jamra, Ligia M. Ferreira |
author_facet |
Jamra, Ligia M. Ferreira Martins, Maria Cristina Vieira, Monica de Paula L. |
author_role |
author |
author2 |
Martins, Maria Cristina Vieira, Monica de Paula L. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Jamra, Ligia M. Ferreira Martins, Maria Cristina Vieira, Monica de Paula L. |
dc.subject.por.fl_str_mv |
Toxoplasma gondii Ação do sal de cozinha Transmissão |
topic |
Toxoplasma gondii Ação do sal de cozinha Transmissão |
description |
Results of our inquiry on Toxoplasma gondii frequency in pork sausages from Erechim (RS, Brazil), where the incidence of toxoplasmotic chorioretinitis is high (9% according SILVEIRA, 1987)9, revealed only one isolation of the parasite among 40 sausage samples. (MARTINS, 1989)5,6. The sausages were prepared with pork and common table salt, and were ingested, frequently, in raw stale, during its preparation. In this experiment, table salt action on tachyzoites and cysts of Toxoplasma gondii, was investigated. Albino male mice were intraperitoneally inoculated with 0,5 ml of peritoneal exsudates (tachyzoites) or brain macerates (cysts) from previously infected mice. Some strains were isolated from pork and pork sausages from Erechim. Refined common table salt was added to the inocula at 2,2%, 2,5% and 3,0% concentrations, during 24 and 48 hours, 3-5 and 7 days of exposition time, at 4º C. The results demonstrated that at 2,2%, 2,5% and 3,0% salt concentrations and 24 and 48 hours of time exposition all mice inoculated with tachyzoites were dead, except one, probably not infected. At 3,0% and 3-5 and 7 days of contact, 10 in 37 inoculated mice survived (27%). Of the mice inoculated with cysts plus salt at 3,0%, at 5 and 7 days exposition, 85%; survived (17 in 20). All the controls mice inoculated with the same inocula without salt, at the same conditions, died earlier than the test mice. The Toxoplasma was recovered from peritoneal exsudates and brains of recently dead and diyng mice, but not from the survivors. Conclusion: the table salt has an inactive action on Toxoplasma gondii in 3,0% concentration and at 3 to 7 days exposition. Possibly this may explain the rare isolation of the parasite in pork sausages of Erechim inquiry. |
publishDate |
1991 |
dc.date.none.fl_str_mv |
1991-10-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistas.usp.br/rimtsp/article/view/28854 |
url |
https://www.revistas.usp.br/rimtsp/article/view/28854 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistas.usp.br/rimtsp/article/view/28854/30707 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Revista do Instituto de Medicina Tropical de São Paulo info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Revista do Instituto de Medicina Tropical de São Paulo |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade de São Paulo. Instituto de Medicina Tropical de São Paulo |
publisher.none.fl_str_mv |
Universidade de São Paulo. Instituto de Medicina Tropical de São Paulo |
dc.source.none.fl_str_mv |
Revista do Instituto de Medicina Tropical de São Paulo; Vol. 33 No. 5 (1991); 359-363 Revista do Instituto de Medicina Tropical de São Paulo; Vol. 33 Núm. 5 (1991); 359-363 Revista do Instituto de Medicina Tropical de São Paulo; v. 33 n. 5 (1991); 359-363 1678-9946 0036-4665 reponame:Revista do Instituto de Medicina Tropical de São Paulo instname:Instituto de Medicina Tropical (IMT) instacron:IMT |
instname_str |
Instituto de Medicina Tropical (IMT) |
instacron_str |
IMT |
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IMT |
reponame_str |
Revista do Instituto de Medicina Tropical de São Paulo |
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Revista do Instituto de Medicina Tropical de São Paulo |
repository.name.fl_str_mv |
Revista do Instituto de Medicina Tropical de São Paulo - Instituto de Medicina Tropical (IMT) |
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||revimtsp@usp.br |
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