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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

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