Rep-PCR typing of Staphylococcus spp. strains in meat paste production line and identification of their origin

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F15%3A%23KL49" target="_blank" >RIV/26722861:_____/15:#KL49 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Rep-PCR typing of Staphylococcus spp. strains in meat paste production line and identification of their origin

Original language description

Poster presentation (by author). In our work, we investigated microbial parameters in meat paste production line at single Czech manufacturer. The S. aureus and S. haemolyticus strains were detected in raw heat-untreated meat paste. The rep-PCR method was applied for typing acquired staphylococcal isolates with the aim to identify the source of their spreading and bring knowledge about their dissemination. We provided evidence that the pathogenic staphylococci cultivated from raw meat paste at investigated meat paste manufacturer were originated in spice. Moreover, molecular typing of collected isolates indicates presence of a homogeneous group of strains. This suggest on clonal spreading of the strains and their likely circulation in manufacturing or packaging link at spice manufacturer. Existence of adequate powerful diagnostic tools is one of the key prerequisite for effective monitoring of the food quality. As shown in our study, the rep-PCR method working with the (GTG)5 primer is an effective and low cost analysis for typing microbial strains.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů