Influence of fermentation on preservation of infective properties of Trichinella nativa larva in traditional food stuffs «Kopal’chen» of indigenous population of Chukotka

It is established that during fermentation of traditional food stuffs «kopal’chen» conditionally pathogenic microflora which is not rendering destructive influence on Trichinella nativa larva develops. Thus T. nativa larva keep viability and infective properties and can be a source of infection of i...

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Bibliographic Details
Main Authors: L. A. Bukina, S. A. Ermolina, A. S. Sjutkina, I. M. Odoevskaja
Format: Article in Journal/Newspaper
Language:Russian
Published: Federal Scientific Centre VIEV 2016
Subjects:
walrus meat
indigenous population
chukotka
«kopal’chen»
larva
trichinella nativa
Biology (General)
QH301-705.5
Chukotka
walrus*
Online Access:https://doaj.org/article/819b59835db643c0866a002e5f83f0d0
Description
Summary:It is established that during fermentation of traditional food stuffs «kopal’chen» conditionally pathogenic microflora which is not rendering destructive influence on Trichinella nativa larva develops. Thus T. nativa larva keep viability and infective properties and can be a source of infection of indigenous population of Chukotka.

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