China's State food and Drug Administration responses to "pork hookworm" talk: hookworm | no food and drug administration of hookworms | pork _ news

The State food and Drug Administration recently online "pork hookworm" talk explains.

　　Circulating on the Internet called "pork long hookworm" what exactly?

Sheruiping by the China Agricultural University Medical School Professor, the Beijing Municipal animal health supervision by senior veterinary officer Cao Kechang, slaughtering Technology Center under the Ministry of agriculture researcher Gao Shengpu, senior engineer of China meat Research Center Chen Shumin and other experts view the Internet "pork hookworm" related images, most are pigs blood vessels, lymphatic vessels, nerve fibers and structures such as tendons and fascia. Because these substances themselves look like worms, inexperienced consumers are therefore these pork ingredients would be mistaken for insects.

Meanwhile, in order to further clarify this issue, Professor sheruiping devoted to pork sales counter of a supermarket to find similar White Ribbon on the Internet (see Figure 1 below), this time by the hand of variable length, after release, it can be retracted is shorter. After the White Ribbon is cut with a knife after the surface muscles, revealed the muscle structure (Figure 2), and the white band is the tendon of this muscle structure, not parasites. After opening further found that the meat from the pig split down the muscle.

1. pork in the "White Ribbon" (sherui-ping)
2. Figure 1 of pork "the White Ribbon" is the tendon structure (sherui-ping)

　　Circulating on the Internet of hookworm "water boil not lousy, not familiar with frying, heat doesn't kill" has no scientific justification

From a biological perspective, up to current research, in addition to pathogens outside---prion causing mad cow disease and all the parasites and microorganisms (including bacteria, fungi, viruses, etc) can be inactivated by heat treatment. Therefore, this claim was not justified. Parasites can be inactivated at 80 deg. Online said the "hookworm" was "not bad, fried boiled not familiar, high temperature doesn't kill," is because they are not bugs, no life, but dense connective tissue such as tendons, so it's hard boiled.

　　Pork is not called "hookworm"

Available data suggest that infections with parasitic disease is about more than 20 kinds of worms parasitic in the muscle tissue of the pigs only 2, one is the porcine cysticercosis, the other is trichinosis. Both are parasitic zoonosis and meat hygiene inspection of the seized items. In pork, and no so-called "hookworm", on the "pork hookworm" is lack of basic scientific knowledge.

　　As consumers how to avoid infection of these two parasites?

Human infection with Taenia solium, Trichinella spiralis is mainly related to food hygiene practices and a meat-cooking methods are closely related. Raw pork, short cooking time, cooking time and raw and cooked food products production mix is the main cause of human infections caused by.

As a consumer of pork, should prevent from the following four aspects:

1, from the source to eliminate exposure to pathogens. Buying pork be pork sold in the formal market and or shop to purchase pass the quarantine inspection of pork, not free license, certified point of sale or purchase of pork-free, so as not to buy untested disease pork.

Cutting board 2, families to separate raw and cooked, cut through the meat cutting board must be sufficiently washed clean, then rinse with boiling water. Cooking meat must be guaranteed when cooked.

3, change the eating habits of eating raw meat.

4, outside food (eating out every day) Note as far as possible avoided in the absence of qualified roadside stall or no health insurance restaurant dining. On the premise of time, better to cook it yourself.

(Reporters Xu Qingsong)

Responsible editor: Liu Debin SN222

Article keywords:
Food and drug administration of pork hookworm

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中国国家食品药品监督管理总局回应“猪肉钩虫”传言:没有所谓钩虫|食药监总局|猪肉钩虫_新闻资讯

　　国家食品药品监督管理总局近日就网上“猪肉钩虫”传言作出了说明。

　　网上流传的所谓“猪肉长钩虫”究竟是什么？

　　经中国农业大学动物医学院佘锐萍教授、北京市动物卫生监督所高级兽医师曹克昌、农业部屠宰技术中心副研究员高胜普、中国肉类食品综合研究中心高 级工程师陈淑敏等专家查看网上流传的“猪肉钩虫”的相关图片，确认大部分都是猪的血管、淋巴管、神经纤维、肌腱以及筋膜等结构。因为这类物质有些本身看起 来像虫体，所以导致没经验的消费者会把这些猪肉的成分误认为是虫子。

　　同时，为了进一步弄清此问题，佘锐萍教授专门到某超市猪肉销售柜台去寻找到了类似网上的白色带状物(见下图1)，此物用手拉的时候可变长，放开 后，它可渐渐缩回变短。用刀切开此白色带状物后部表面的肌肉后，展现在眼前的是一块肌肉结构(图2)，而白色带状物正是这块肌肉的肌腱结构，并不是寄生 虫。进一步翻开后发现，这块肉是从猪蹄部分割下来的一块肌肉。

图1.猪肉中的“白色带状物”(佘锐萍)
图2.图1猪肉中的“白色带状物”，原来是肌腱结构(佘锐萍)

　　网上流传的钩虫“水煮不烂、油炸不熟、高温杀不死”的说法没有科学道理

　　从生物学的角度来说，到目前的研究为止，除了引起疯牛病的病原---朊病毒以外，所有的寄生虫及微生物(包括细菌、真菌、病毒等)均可以通过高 温处理后被灭活。所以，此说法是没有道理的。寄生虫一般在80℃以上即可灭活。网上所说的“钩虫”之所以“水煮不烂、油炸不熟、高温杀不死”是因为它们本 身不是虫子，也没有生命，而是肌腱等致密结缔组织，所以很难煮烂。

　　猪肉中没有所谓的“钩虫”

　　现有的资料表明可以感染猪的寄生虫病大约有20多种，而虫体可在猪的肌肉组织中寄生的只有2种，一种是猪囊尾蚴病，另一种是旋毛虫病。这两种病 均属于人兽共患的寄生虫病，也是猪肉卫生检验的必检项目。在猪肉中并没有所谓的“钩虫”，关于“猪肉钩虫”的说法缺乏基本科学常识。

　　作为消费者如何规避感染上述两种寄生虫病？

　　人感染猪带绦虫、旋毛虫主要与饮食卫生习惯以及肉品烹调的方法密切相关。生食猪肉、烹调时间过短、蒸煮时间不够以及生、熟食品制作用具混用等是引起人的感染的主要原因。

　　作为猪肉的消费者，应该从如下四方面注意防范：

　　1、从源头上杜绝接触病原体。购买猪肉时应在正规的猪肉销售市场和点或店购买经检疫合格的猪肉，不要在无证照、无资质的销售点或店购买猪肉，以免买到未经检验的病猪肉。

　　2、家庭切菜板要做到生熟分开，切过肉的菜板一定要充分洗刷干净，再用开水冲洗。烹饪肉食品时一定要保证熟透。

　　3、改变吃生肉的饮食习惯。

　　4、外食族们(天天在外吃饭者)注意尽量避免在没有资质的路边小摊或没有卫生保障的餐馆用餐。在时间许可的前提下，最好自己做饭吃。

　　(记者 徐庆松)

责任编辑：刘德宾 SN222

文章关键词：
食药监总局 猪肉钩虫

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