ArticleThe Journal of veterinary medical science2018
Effects of temperature, pH and curing on the viability of Sarcocystis, a Japanese sika deer (Cervus Nippon centralis) parasite, and the inactivation of their diarrheal toxin.
Article in The Journal of veterinary medical science, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 1 synthesis or guideline pooled it, 14 citations in OpenAlex.
- The Effectiveness of Postharvest Processing on Microbiological Safety of Game Meat-A Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- In Vitro Antiparasitic Effects of Silver Nanoparticles on Sarcocystis Bradyzoites.Veterinary medicine and science · 2026Article
- European Pine Marten (Veterinary sciences · 2025Article
- Identification ofVeterinary sciences · 2024Article
- Development of a new quantification method of Sarcocystis cruzi through detection of the acetyl-CoA synthetase gene.The Journal of veterinary medical science · 2023Article
- A Review onAnimals : an open access journal from MDPI · 2022Review
- First Case Report of Possible Sarcocystis truncata-induced Food Poisoning in Venison.Internal medicine (Tokyo, Japan) · 2019Article
- Detection of Sarcocystis spp. and Shiga toxin-producing Escherichia coli in Japanese sika deer meat using a loop-mediated isothermal amplification-lateral flow strip.The Journal of veterinary medical science · 2019Article
Corrections and comments
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Authors and funding
10 authors at 5 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Recently, the Sarcocystis parasite in horse and deer meat has been reported to be a causative agent of acute food poisoning, inducing nausea, vomiting and diarrhea. Compared with other causative agents, such as bacteria, viruses and other parasites, in deer meat, the Sarcocystis species parasite, including its stability under various conditions, is poorly understood. In this study, we assessed the viability of Sarcocystis spp. and the activity of their diarrhea toxin (a 15-kDa protein) in deer meat under conditions of freezing, cold storage, pH change and curing. In addition, the heat tolerance was assayed using purified bradyzoites. The results showed that the species lost viability by freezing at -20, -30 and -80°C for <1 hr, heating at 70°C for 1 min, alkaline treatment (pH 10.0) for 4 days and addition of salt at 2.0% for <1 day. Immunoblot assays showed that the diarrhea toxin disappeared together with the loss of viability. However, the parasite survived cooling at 0 and 4°C and acidification (pH 3.0 and 5.0) for more than 7 days with the diarrhea toxin intact. These results provide useful information for developing practical applications for the prevention of food poisoning induced by diarrheal toxin of Sarcocystis spp. in deer meat during cooking and preservation.
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Registered trials
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