Reduced levels of total iron binding capacity and unsaturated iron binding capacity were observed in the blood of trichinous and iron-injected trichinous pigs. No change was observed in their serum iron and saturation concentration levels. Also, reduced iron concentration levels were observed in the livers of trichinous pigs, while increased iron concentration levels were observed in the spleens of trichinous pigs and the livers and spleens of iron-injected pigs. No difference was found with regard to weight gains, number of larvae per gram of tissues, or histologic characteristics of 'nurse cells'.
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http://dx.doi.org/10.1016/0304-4017(86)90039-7 | DOI Listing |
Southeast Asian J Trop Med Public Health
June 1994
Chiang Kham Hospital, Phayao, Thailand.
An epidemic of trichinosis occurred in Northern Thailand. The source meat was a 150 kg hilltribe pig. A clinical investigation was conducted using indirect IgG ELISA as a criteria for diagnosis.
View Article and Find Full Text PDFReduced levels of total iron binding capacity and unsaturated iron binding capacity were observed in the blood of trichinous and iron-injected trichinous pigs. No change was observed in their serum iron and saturation concentration levels. Also, reduced iron concentration levels were observed in the livers of trichinous pigs, while increased iron concentration levels were observed in the spleens of trichinous pigs and the livers and spleens of iron-injected pigs.
View Article and Find Full Text PDFArch Exp Veterinarmed
January 1977
Attempts were made to find out, if Trichinella (Tr.) spiralis could be detected by means of immunofluorescence. An applicable Trichinella antigen was prepared by applying pepsin digestion to trichinous muscular tissue of experimentally infected guinea pig.
View Article and Find Full Text PDFPepsin digestion of the tail musculature of ten trichinous swine revealed from zero to 2,384 trichinae. The role of tail chewing in the transmission of trichinosis in swine is briefly discussed.
View Article and Find Full Text PDFTwenty-four refrigeration trials at temperatures ranging from minus 13 degrees C to minus 195.8 degrees C were carried out on trichinous porcine meat samples ranging in size from 120 gm to 11 kg. The findings reaffirmed that Canadian regulations regarding refrigeration treatment of pork and pork products to destroy trichinae are satisfactory.
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