Presence of Mycobacterium avium subspecies and hepatitis E virus in raw meat products
Language English Country United States Media print
Document type Journal Article, Research Support, Non-U.S. Gov't
PubMed
24490931
DOI
10.4315/0362-028x.jfp-13-252
PII: S0362-028X(23)06089-1
Knihovny.cz E-resources
- MeSH
- Food Safety MeSH
- DNA, Bacterial analysis genetics MeSH
- Real-Time Polymerase Chain Reaction methods MeSH
- Humans MeSH
- Meat Products microbiology virology MeSH
- Mycobacterium avium subsp. paratuberculosis genetics isolation & purification MeSH
- Hepatitis E virus genetics isolation & purification MeSH
- Animals MeSH
- Check Tag
- Humans MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Names of Substances
- DNA, Bacterial 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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