Presence of Mycobacterium avium subspecies and hepatitis E virus in raw meat products
Jazyk angličtina Země Spojené státy americké Médium print
Typ dokumentu časopisecké články, práce podpořená grantem
PubMed
24490931
DOI
10.4315/0362-028x.jfp-13-252
PII: S0362-028X(23)06089-1
Knihovny.cz E-zdroje
- MeSH
- bezpečnost potravin MeSH
- DNA bakterií analýza genetika MeSH
- kvantitativní polymerázová řetězová reakce metody MeSH
- lidé MeSH
- masné výrobky mikrobiologie virologie MeSH
- Mycobacterium avium subsp. paratuberculosis genetika izolace a purifikace MeSH
- virus hepatitidy E genetika izolace a purifikace MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Názvy látek
- DNA bakterií MeSH
Meat and meat products may be the source of various pathogenic and potentially pathogenic agents for humans. We ascertained the occurrence of Mycobacterium avium subsp. paratuberculosis, subsp. avium, and subsp. hominissuis, and hepatitis E virus in retail raw meat products. The DNA of at least one of the target M. avium subspecies was detected in 26 (29.2%) of 89 analyzed samples of meat products. Fourteen (15.7%), 1 (1.1%), and 17 (19.1%) samples contained the DNA of Mycobacterium avium subsp. paratuberculosis, subsp. avium, and subsp. hominissuis, respectively. The number of mycobacterial cells per gram of meat products determined by real-time quantitative PCR ranged from 1.15 × 10(2) to 6.97 × 10(3). Mycobacterium chitae and Mycobacterium nonchromogenicum were isolated from three (3.4%) samples. Culture examination was not positive for any M. avium subspecies. Hepatitis E virus RNA was not detected in any of the samples.
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