Does pork pose a higher risk of Shiga toxin-producing Escherichia coli compared to meat of other ungulates? A review

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881471" target="_blank" >RIV/62157124:16270/24:43881471 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.2754/avb202493040447" target="_blank" >https://doi.org/10.2754/avb202493040447</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb202493040447" target="_blank" >10.2754/avb202493040447</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Does pork pose a higher risk of Shiga toxin-producing Escherichia coli compared to meat of other ungulates? A review

Popis výsledku v původním jazyce

Fresh pork meat and pork products can be a vehicle for the transmission of Shiga toxinproducing E. coli (STEC) to humans. The aim of this review article is to provide up-to-date information on the occurrence of STEC on pig farms around the world, the level of contamination of pork meat, and the ensuing risks for humans. The prevalence of STEC in finishing pigs ranges from 0.2 to 86.3% depending on the category of sample, the detection method and the hygiene conditions at the slaughterhouse. The incidence of stx-positive pork samples on the retail network worldwide varies between 1.1 and 80.0%. Confirmed detection of E. coli serogroup O157 ranges from 1.2 to 23.2% and that of serogroup non-O157 from 0.1 to 14.7%. Most isolates from the pigfarming environment or obtained from slaughterhouses contain the stx2e gene which is associated with porcine oedema disease. STEC isolates obtained from pork meat belong to the low-tomoderate risk category, though they do have the potential to cause illness in humans. The most effective prevention is the perfect cooking of meat.

Název v anglickém jazyce

Does pork pose a higher risk of Shiga toxin-producing Escherichia coli compared to meat of other ungulates? A review

Popis výsledku anglicky

Fresh pork meat and pork products can be a vehicle for the transmission of Shiga toxinproducing E. coli (STEC) to humans. The aim of this review article is to provide up-to-date information on the occurrence of STEC on pig farms around the world, the level of contamination of pork meat, and the ensuing risks for humans. The prevalence of STEC in finishing pigs ranges from 0.2 to 86.3% depending on the category of sample, the detection method and the hygiene conditions at the slaughterhouse. The incidence of stx-positive pork samples on the retail network worldwide varies between 1.1 and 80.0%. Confirmed detection of E. coli serogroup O157 ranges from 1.2 to 23.2% and that of serogroup non-O157 from 0.1 to 14.7%. Most isolates from the pigfarming environment or obtained from slaughterhouses contain the stx2e gene which is associated with porcine oedema disease. STEC isolates obtained from pork meat belong to the low-tomoderate risk category, though they do have the potential to cause illness in humans. The most effective prevention is the perfect cooking of meat.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

1801-7576

Svazek periodika

93

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

13

Strana od-do

447-459

Kód UT WoS článku

001390178500012

EID výsledku v databázi Scopus

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