About: Survival of three Mycobacterium avium subsp hominissuis isolates in fish products after hot smoking and frying

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About: Survival of three Mycobacterium avium subsp hominissuis isolates in fish products after hot smoking and frying Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Fish mycobacteriosis should be considered as one possible means of transmission of mycobacterial infections to humans. In our study we examined the survival of three field M. avium subsp. hominissuis (MAH) isolates in fish meat during thermal processing technologies using culture and quantitative real-time PCR (qPCR) methods. Minced carp meat mixture was artificially contaminated with known amount of MAH cells and survival and absolute numbers of MAH was monitored after hot smoking and frying. The viability of MAH was significantly lower after the frying process whilst in response to hot smoking viable MAH cells could still be cultured even after 10 min at 70 °C. Significant differences in thermal stability were also observed amongst the three different MAH isolates. The human isolate was the most resistant, whilst the environmental isolate was the least resistant, which is probably due to host adaptability. In this work we confirmed that MAH can survive temperatures of 70 °C and thus can pose a risk to consumers. Fish mycobacteriosis should be considered as one possible means of transmission of mycobacterial infections to humans. In our study we examined the survival of three field M. avium subsp. hominissuis (MAH) isolates in fish meat during thermal processing technologies using culture and quantitative real-time PCR (qPCR) methods. Minced carp meat mixture was artificially contaminated with known amount of MAH cells and survival and absolute numbers of MAH was monitored after hot smoking and frying. The viability of MAH was significantly lower after the frying process whilst in response to hot smoking viable MAH cells could still be cultured even after 10 min at 70 °C. Significant differences in thermal stability were also observed amongst the three different MAH isolates. The human isolate was the most resistant, whilst the environmental isolate was the least resistant, which is probably due to host adaptability. In this work we confirmed that MAH can survive temperatures of 70 °C and thus can pose a risk to consumers. (en)
Title	Survival of three Mycobacterium avium subsp hominissuis isolates in fish products after hot smoking and frying Survival of three Mycobacterium avium subsp hominissuis isolates in fish products after hot smoking and frying (en)
skos:prefLabel	Survival of three Mycobacterium avium subsp hominissuis isolates in fish products after hot smoking and frying Survival of three Mycobacterium avium subsp hominissuis isolates in fish products after hot smoking and frying (en)
skos:notation	RIV/00027162:_____/13:#0000966!RIV14-MZE-00027162
http://linked.open...avai/predkladatel	Výzkumný ústav veterinárního lékařství, v.v.i,
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(ED0006/01/01), P(QH91240), Z(MZE0002716202)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Lorencová, Alena Navrátilová, Jitka Vlková, Hana Králík, Petr Pavlík, Ivo Slaný, Michal Klanicová, Barbora
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	109142
http://linked.open...ai/riv/idVysledku	RIV/00027162:_____/13:#0000966
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Burger; fish meat; food safety; M; avium subsp; hominissuis; sausage (en)
http://linked.open.../riv/klicoveSlovo	food safety sausage Burger M avium subsp hominissuis fish meat
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[AF804F97259B]
http://linked.open...i/riv/nazevZdroje	International Journal of Food Science and Technology
http://linked.open...in/vavai/riv/obor	EE
http://linked.open...ichTvurcuVysledku	7 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Center for Advanced Microbiology & Immunology Research in Veterinary Medicine Mycobacterial infections in freshwater fish and their impact for livestock and humans.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	48
http://linked.open...iv/tvurceVysledku	Králík, Petr Pavlík, Ivo Vlková, Hana Slaný, Michal Klanicová, Barbora Lorencová, Alena Makovcová, Jitka
http://linked.open...ain/vavai/riv/wos	000314110100010
http://linked.open...n/vavai/riv/zamer	Animal disease research, prevention and food chain protection
issn	0950-5423
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1111/j.1365-2621.2012.03215.x

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