中文摘要：

目的观察食盐腌制法对旋毛虫肌幼虫感染性的影响。方法 20只昆明小鼠被随机分为对照组和实验组,实验组分为3组,共4组,每组5只。对照组每鼠经口感染300条收集的肌幼虫。实验组的3组分为阳性鼠肉食盐腌制24h组、阳性鼠肉食盐腌制48h组和阳性鼠肉食盐腌制72h组;将3组小鼠每鼠经口感染300条处理的肌幼虫,感染后28d处死小鼠,取膈肌压片镜检,并将全部肌肉人工消化后计数肌幼虫数。结果阳性鼠肉食盐腌制24h组、阳性鼠肉食盐腌制48h组压片法和人工消化法镜检,感染小鼠的肌幼虫检出率均为100%,2组的肌幼虫均数显著低于对照组（P〈0.01）;阳性鼠肉食盐腌制48h组的肌幼虫均数显著低于阳性鼠肉食盐腌制24h组,（P〈0.01）;阳性鼠肉食盐腌制72h组经2种方法镜检,感染小鼠均未检出肌幼虫。结论食盐对旋毛虫具有杀伤作用,囊内幼虫随着腌制时间的延长,感染性逐渐下降直至完全消失。

英文摘要：

Objective To observe the influence of salt curing on infectivity of Trichinella spiralis muscle larvae in mice. Methods Twenty female Kunming mice were randomly divided into one control group and three test groups, thus 4 groups with 5 mice per group in total. As to the control group, each mouse was inoculated orally with 300 muscle larvae of T. spiralis. There are three test groups （salt curing groups）. Group one＇s sample were salted 24 h at 4 ℃; group two＇ s sample were salted 48 h at 4 ℃; and group three＇ s sample were salted 72 h at 4 ℃. Then, each mouse was orally inoculated with 300 disposed muscle larval of T. spiralis. All infected mice were sacrificed on the 28 th day after infection, and muscle larval of T. spiralis were examined respectively by diaphragma compression method and digestion method for all infected mice. Results Muscle larval detection rate by compression method and digestion method were 100% in all mice infected with the larval which were salted 24 h and 48 h. These two groups＇ averages were obviously lower than that of the control group（ P 〈 0.01）. Group two （48 h）＇s average was obviously lower than that of the group one （24h）（ P〈0.01）. Group three （72 h）＇s infectivity was zero. Conclusion Salt does the vital harm to the muscle larval of T. spiralis. With curing time extending, encapsulated larvae＇ s infection gradualiy decreases till finally disappears.