Survival of Mycobacterium avium subsp hominissuis in Homemade Smoked Pork Sausages

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F11%3A%230000767" target="_blank" >RIV/00027162:_____/11:#0000767 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Survival of Mycobacterium avium subsp hominissuis in Homemade Smoked Pork Sausages

Popis výsledku v původním jazyce

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 imm

Název v anglickém jazyce

Survival of Mycobacterium avium subsp hominissuis in Homemade Smoked Pork Sausages

Popis výsledku anglicky

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 imm

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

29

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

547-553

Kód UT WoS článku

000297973300011

EID výsledku v databázi Scopus

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