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Foodborne Pathog Dis. 2019 Jun;16(6):394-398. doi: 10.1089/fpd.2018.2569. Epub 2019 Feb 11.

Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products.

Author information

1
1 Institute of Parasitology, Biology Centre CAS, České Budějovice, Czech Republic.
2
2 Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic.
3
3 Faculty of Science, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic.
4
4 Department of Biology and Medical Parasitology, Wroclaw Medical University, Wroclaw, Poland.
5
5 Microbiological Sciences Department, North Dakota State University, Fargo, North Dakota.

Abstract

This study describes the prevalence and concentration of Encephalitozoon cuniculi spores in pork meat and evaluates the effect of sausage fermentation on E. cuniculi infectivity for immunodeficient (severe combined immunodeficient) and immunocompetent (BALB/c and C57BL/6) mice. Using a nested polymerase chain reaction (PCR) approach, E. cuniculi genotype II was detected in the meat from 2 out of 50 pig carcasses at slaughter facilities, with 60-250 spores per gram detected by quantitative PCR. Under experimental conditions, 3000 E. cuniculi genotype II spores per gram of meat remained infective for mice following fermentation at 24°C for 48 h. Based on these findings, fermented meat products should be considered as a potential source of E. cuniculi infection in humans.

KEYWORDS:

; fermentation; meat products; microsporidia

PMID:
30741566
DOI:
10.1089/fpd.2018.2569

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