The Antiparasitic Effects of Nitrate and Lactic Acid onBradyzoites in Meat: Enhancing Food Safety.

Abstract

spp. are zoonotic protozoan parasites found worldwide, transmitted through the consumption of infected meat. These parasites form cysts in the muscles of livestock, causing economic losses and health risks, including reduced meat and milk production, abortions, and, in severe cases, death in intermediate hosts. This study evaluates the antiparasitic effects of nitrate and lactic acid againstbradyzoites in sheep meat, aiming to identify effective decontamination methods to enhance food safety. Samples ofcysts were collected from infected sheep organs and treated with various concentrations (3%, 6%, 9%, and 12%) of nitrate and lactic acid for 3-48 h. Bradyzoite viability was assessed microscopically after staining and digestion. Additionally, bioassays were conducted using cats to confirm the treatment's efficacy. Results demonstrated that both compounds significantly increased bradyzoite mortality with higher concentrations and longer exposure times. Lactic acid showed greater efficacy at lower concentrations; 100% mortality was achieved at 3% lactic acid after 48 h and 6% after 24 h. In contrast, nitrate required 12% concentration for 100% mortality within 24 h. Statistical analysis revealed a significant correlation between compound concentration and exposure time with bradyzoite mortality, highlighting lactic acid's superior antiparasitic properties at lower concentrations compared with nitrate. This study highlights the potential of lactic acid and nitrate as natural decontamination agents for meat safety. Their application could mitigate-related risks, reduce foodborne parasitic infections, and contribute to the economic sustainability of meat production.