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Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products.
Foodborne Pathog Dis. 2019 06; 16(6):394-398.FP

Abstract

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.

Authors+Show Affiliations

1 Institute of Parasitology, Biology Centre CAS, České Budějovice, Czech Republic.2 Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic.3 Faculty of Science, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic.2 Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic.1 Institute of Parasitology, Biology Centre CAS, České Budějovice, Czech Republic.4 Department of Biology and Medical Parasitology, Wroclaw Medical University, Wroclaw, Poland.1 Institute of Parasitology, Biology Centre CAS, České Budějovice, Czech Republic. 2 Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic.5 Microbiological Sciences Department, North Dakota State University, Fargo, North Dakota.1 Institute of Parasitology, Biology Centre CAS, České Budějovice, Czech Republic. 2 Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic.

Pub Type(s)

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

Language

eng

PubMed ID

30741566

Citation

Sak, Bohumil, et al. "Experimental Encephalitozoon Cuniculi Infection Acquired From Fermented Meat Products." Foodborne Pathogens and Disease, vol. 16, no. 6, 2019, pp. 394-398.
Sak B, Vecková T, Brdíčková K, et al. Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products. Foodborne Pathog Dis. 2019;16(6):394-398.
Sak, B., Vecková, T., Brdíčková, K., Smetana, P., Hlásková, L., Kicia, M., Holubová, N., McEvoy, J., & Kváč, M. (2019). Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products. Foodborne Pathogens and Disease, 16(6), 394-398. https://doi.org/10.1089/fpd.2018.2569
Sak B, et al. Experimental Encephalitozoon Cuniculi Infection Acquired From Fermented Meat Products. Foodborne Pathog Dis. 2019;16(6):394-398. PubMed PMID: 30741566.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products. AU - Sak,Bohumil, AU - Vecková,Tereza, AU - Brdíčková,Klára, AU - Smetana,Pavel, AU - Hlásková,Lenka, AU - Kicia,Marta, AU - Holubová,Nikola, AU - McEvoy,John, AU - Kváč,Martin, Y1 - 2019/02/11/ PY - 2019/2/12/pubmed PY - 2020/5/27/medline PY - 2019/2/12/entrez KW - KW - fermentation KW - meat products KW - microsporidia SP - 394 EP - 398 JF - Foodborne pathogens and disease JO - Foodborne Pathog. Dis. VL - 16 IS - 6 N2 - 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. SN - 1556-7125 UR - https://www.unboundmedicine.com/medline/citation/30741566/Experimental_Encephalitozoon_cuniculi_Infection_Acquired_from_Fermented_Meat_Products_ L2 - https://www.liebertpub.com/doi/full/10.1089/fpd.2018.2569?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -