Table 3.

Summary of methods available for inactivation of parasites in meat.

Parasite	Heating	Freezing	High pressure processing (HPP)	Gama irradiation	Other non-thermal methods Salting, curing etc.
Sarcocysts spp.	65 °C; 20-25 min (thigh muscles) [82,85] Or Min 70 °C for 15 min [83]	−4 °C; 2 days [82,85] −20 °C; 1 day [83] −4 °C for 2 days [83]	N/A	N/A	N/A
Echinococcus granulosus	N/A	−18 °C; 6–9 h [87]	N/A	N/A	N/A
Cryptosporidium spp.	≥70 °C and above; ≥ 10 s [84]	−20 °C for 1 h [84]	550 MPa; ≥3 min [93]	1–2 kGy [93]	N/A
Trichinella spp Muscle Larvae	71.1 °C (core temperature) [85]	−21 °C; 7 days [86]	>500 MPa [95]	0.3–0.6 kGy [99]	≥1.3% NaCl; pH 5.2; [91]
Toxoplasma gondii Tissue cysts	>61 °C; 3.6 min [80]	−20 °C; 3 days [80]	400 MPa; 30 s [94]	T. gondii 0.4 to 0.7 kGy [100]	4.2–6.2% NaCl; 64 h [89]

N/A = Not Available.