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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F13%3A%230000966" target="_blank" >RIV/00027162:_____/13:#0000966 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1111/j.1365-2621.2012.03215.x" target="_blank" >http://dx.doi.org/10.1111/j.1365-2621.2012.03215.x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/j.1365-2621.2012.03215.x" target="_blank" >10.1111/j.1365-2621.2012.03215.x</a>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 processingtechnologies 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

Název v anglickém jazyce

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

Popis výsledku anglicky

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 processingtechnologies 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

Druh

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

CEP obor

EE - Mikrobiologie, virologie

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

2013

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Science and Technology

ISSN

0950-5423

e-ISSN

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Svazek periodika

48

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

6

Strana od-do

533-538

Kód UT WoS článku

000314110100010

EID výsledku v databázi Scopus

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