• This record comes from PubMed

Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products

. 2019 Jun ; 16 (6) : 394-398. [epub] 20190211

Language English Country United States Media print-electronic

Document type Journal Article, Research Support, Non-U.S. Gov't

This study describes the prevalence and concentration of Encephalitozoon cuniculi spores in pork meat and evaluates the effect of sausage fermentation on E. cuniculi infectivity for immunodeficient (severe combined immunodeficient) and immunocompetent (BALB/c and C57BL/6) mice. Using a nested polymerase chain reaction (PCR) approach, E. cuniculi genotype II was detected in the meat from 2 out of 50 pig carcasses at slaughter facilities, with 60-250 spores per gram detected by quantitative PCR. Under experimental conditions, 3000 E. cuniculi genotype II spores per gram of meat remained infective for mice following fermentation at 24°C for 48 h. Based on these findings, fermented meat products should be considered as a potential source of E. cuniculi infection in humans.

References provided by Crossref.org

Find record

Citation metrics

Loading data ...

Archiving options

Loading data ...