ArticleVeterinary world2025
Viability of
Article in Veterinary world, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background and Aim: Cultural dietary practices involving the consumption of raw or undercooked meat, such as traditional sour fermented pork, pose significant risks for foodborne parasitic infections, particularly trichinellosis caused by Materials and Methods: Laboratory-bred hamsters were experimentally infected with Results: Encysted larvae remained viable throughout the 5-day fermentation period, with no uptake of propidium iodide observed in any samples. In contrast, microwave heating at 400 W for 3 min or at 800 W for 1 min or longer resulted in complete larval inactivation, as evidenced by positive staining. Non-heated controls retained viable larvae, while boiling served as an effective positive control for inactivation. Conclusion: Traditional sour pork fermentation does not inactivate
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.