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

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INFLUENCE OF FERMENTATION ON PRESERVATION OF INFECTIVE PROPERTIES OF TRICHINELLA NATIVA LARVA IN TRADITIONAL FOOD STUFFS «KOPAL’CHEN» OFINDIGENOUS POPULATION OF CHUKOTKA

L.A. Bukina, S.A. Ermolina, A.S. Sjutkina, I.M. Odoevskaja

It is established that during fermentation of traditional food stuffs «kop-al’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.

Keywords: walrus meat, indigenous population, Chukotka, «kopal’chen», larva, Trichinella nativa.


© 2016 The Author(s). Published by All-Russian Scientific Research Institute of Fundamental and Applied Parasitology of Animals and Plants named after K.I. Skryabin.
This is an open access article under the Agreement of 02.07.2014 (Russian Science Citation Index (RSCI) and the Agreement of 12.06.2014 (CABI.org / Human Sciences section).