Ingestion of raw or undercooked meat is a potential source of human toxoplasmosis. The aim of this study was to determine the viability of Toxoplasma gondii cysts in vacuum packed (VP) goat meat and in dry fermented sausages (DFS), and evaluate certain physical and chemical parameters, like water activity (aw), pH value, content of salt, dry matter and fat. A portion of muscle tissue from experimentally infected animals was used for production of VP meat with or without addition of 2.5% curing salt, and stored at 4 °C or at -20 °C. Results of bioassay showed that, samples of vacuum packed Toxoplasma positive meat without salt addition were alive after six weeks at 4 °C. Incubation at -20 °C supported the viability after 3 h, but not after 4 h. After 7 days in 2.5% of curing salt, samples of T. gondii VP goat meat were still viable, but not after 14 days at 4 °C. All the DFS samples were not positive for infective cysts which mean that, they do not pose a risk of T. gondii transmission. These data suggest that vacuum packaging increases the survival of T. gondii cysts.

Central European Institute of Technology University of Veterinary and Pharmaceutical Sciences Brno Palackého tř 1 3 612 42 Brno Czech Republic

Department of Meat Hygiene and Technology University of Veterinary and Pharmaceutical Sciences Brno Palackého tř 1 3 612 42 Brno Czech Republic

Department of Pathology and Parasitology University of Veterinary and Pharmaceutical Sciences Brno Palackého tř 1 3 612 42 Brno Czech Republic

Department of Virology and Diagnostics Veterinary Research Institute Hudcova 70 621 00 Brno Czech Republic

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