The authors acknowledge the support of several students who participated in these experiments but were not available to help write and review this manuscript. This study received no financial support from the food industry, nor from any public or private grant agency. This study was funded by the authors themselves.
Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and Larvae
Article first published online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages M117–M120, April 2006
How to Cite
Sherman, R. A., Goth, K., Sherman, J., Tran, M. and Ng, D. (2006), Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and Larvae. Journal of Food Science, 71: M117–M120. doi: 10.1111/j.1365-2621.2006.tb15634.x
- Issue published online: 30 JUN 2006
- Article first published online: 30 JUN 2006
- MS 20050593 Submitted 10/2/05, Revised 11/17/05, Accepted 1/31/06.
- Blow Fly;
- Lucilia sericata;
- Food Storage
ABSTRACT: Flies can cause food-borne disease by transmitting pathogenic microorganisms into the food we eat or by being ingested themselves (“intestinal myiasis”), usually as eggs or larvae contaminating our food. Because eggs and larvae can easily contaminate our food during harvesting, handling, and preparation, this series of experiments was undertaken to define the food preparation conditions that would be necessary to kill contaminating blow fly eggs and larvae. Replicate samples of Lucilia (=Phaenicia) sericata (Meigen) eggs and larvae were exposed to increasing periods of freezing, refrigeration, baking, boiling, frying, and microwaving. Survivors were counted every 6 to 48 h thereafter, and the exposures that were lethal to 50% (LE50), 90% (LE90), and 99% of our samples (LE99) were calculated. All of the tested food-preparation methods killed most or all of the eggs and larvae when exposed for durations typically associated with food preparation. These results indicate that the common methods of food preparation should adequately kill all L. sericata eggs and larvae that may be associated with raw meat. Freezing and extended refrigeration also killed all eggs and larvae. This supports the belief, hitherto unproven, that contamination of cooked meat products most likely occurs at or after the point of retail-consumer contact.