About: Survival of Mycobacterium avium subsp hominissuis in Homemade Smoked Pork Sausages

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About: Survival of Mycobacterium avium subsp hominissuis in Homemade Smoked Pork Sausages Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	We assessed the survival of Mycobacterium avium subsp. hominissuis (MAH) in artificially contaminated homemade smoked sausages prepared from pork meat according to traditional recipes, the effect of storage of such sausages at -20 degrees C for three months on MAH viability and to compare assessment of MAH viability/presence by culture and qPCR. Three isolates of MAH were inoculated into the sausage mixture at concentrations of 10(6) CFU per gram of meat and cold smoked at 40 degrees C for 12 h or hot smoked at 70 degrees C for 6 hours. MAH survived the cold smoking procedure without any significant decrease in viable MAH CFU counts; no viable MAH were detected in the hot smoked sausages. The storage of sausages at -20 degrees C caused a decrease in viable MAH counts of about 1 to 3 log(10). Absolute MAH counts determined by qPCR were not significantly reduced by the storage or smoking. The presence of viable MAH in sausages after the cold smoking should be considered as a risk for immunodeficient individuals and children. We assessed the survival of Mycobacterium avium subsp. hominissuis (MAH) in artificially contaminated homemade smoked sausages prepared from pork meat according to traditional recipes, the effect of storage of such sausages at -20 degrees C for three months on MAH viability and to compare assessment of MAH viability/presence by culture and qPCR. Three isolates of MAH were inoculated into the sausage mixture at concentrations of 10(6) CFU per gram of meat and cold smoked at 40 degrees C for 12 h or hot smoked at 70 degrees C for 6 hours. MAH survived the cold smoking procedure without any significant decrease in viable MAH CFU counts; no viable MAH were detected in the hot smoked sausages. The storage of sausages at -20 degrees C caused a decrease in viable MAH counts of about 1 to 3 log(10). Absolute MAH counts determined by qPCR were not significantly reduced by the storage or smoking. The presence of viable MAH in sausages after the cold smoking should be considered as a risk for immunodeficient individuals and children. (en)
Title	Survival of Mycobacterium avium subsp hominissuis in Homemade Smoked Pork Sausages Survival of Mycobacterium avium subsp hominissuis in Homemade Smoked Pork Sausages (en)
skos:prefLabel	Survival of Mycobacterium avium subsp hominissuis in Homemade Smoked Pork Sausages Survival of Mycobacterium avium subsp hominissuis in Homemade Smoked Pork Sausages (en)
skos:notation	RIV/00027162:_____/11:#0000767!RIV12-MZE-00027162
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(1B53009), P(ED0006/01/01), Z(MZE0002716202)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Slaná, Iva Králík, Petr Pavlík, Ivo Vondrušková, Hana Morávková, Monika
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav veterinárního lékařství, v.v.i.
http://linked.open...dnocenehoVysledku	233541
http://linked.open...ai/riv/idVysledku	RIV/00027162:_____/11:#0000767
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	IS1245; pork meat; food safety; zoonosis; heat treatment; BOAR SUS-SCROFA; REAL-TIME PCR; CAUSAL FACTORS; MEAT-PRODUCTS (en)
http://linked.open.../riv/klicoveSlovo	food safety IS1245 pork meat REAL-TIME PCR zoonosis BOAR SUS-SCROFA CAUSAL FACTORS MEAT-PRODUCTS heat treatment
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[8556170FFBC9]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Center for Advanced Microbiology & Immunology Research in Veterinary Medicine Avian tuberculosis and mycobacterioses: the development of methods for theirs prevention and eradication by study of mycobacterial sources and pathogenesis of infection
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	29
http://linked.open...iv/tvurceVysledku	Králík, Petr Pavlík, Ivo Slaná, Iva Vondrušková, Hana Morávková, Monika
http://linked.open...ain/vavai/riv/wos	000297973300011
http://linked.open...n/vavai/riv/zamer	Animal disease research, prevention and food chain protection
issn	1212-1800
number of pages	7 (xsd:int)

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