Parasitology Laboratory, Section for Microbiology, Immunology, and Parasitology, Department of Food Safety and Infection Biology, Norwegian School of Veterinary Science, P.O. Box 8146 Dep, 0033 Oslo, Norway.
J Food Prot. 2012 May;75(5):982-8. doi: 10.4315/0362-028X.JFP-11-525.
An outbreak of waterborne cryptosporidiosis in a town in northern Sweden during winter 2010 resulted in the potential exposure of cured meat products to Cryptosporidium oocysts during their manufacture. The purpose of this work was to develop a method for analyzing cured meat products for contamination with Cryptosporidium oocysts and use this method to analyze potentially contaminated product samples. A simple method of elution, concentration, separation, and detection was used, based on work with other food matrices but adapted for the relatively high fat content of cured meat surfaces. Using spiking experiments, the recovery efficiency of this method was found to be over 60%. In the analysis of the potentially contaminated products, only one putative Cryptosporidium oocyst was detected, and this was sufficiently deformed so that it could not be confirmed as an oocyst; if it was an oocyst, it was considered to have been probably deformed and inactivated prior to analysis. Based on the results of the analyses, together with data on the probable extent of contamination of the products and on our knowledge of factors, such as water activity, which affect oocyst survival, the products were safely released to the market.
2010 年冬季，瑞典北部一个城镇暴发水源性隐孢子虫病，这可能导致在 cured meat products（腌制肉产品）生产过程中受到隐孢子虫卵囊污染。本研究旨在开发一种分析腌制肉产品是否受到隐孢子虫卵囊污染的方法，并使用该方法分析潜在受污染的产品样本。我们使用了一种简单的洗脱、浓缩、分离和检测方法，该方法基于其他食品基质的工作原理，但针对腌制肉表面相对较高的脂肪含量进行了调整。通过添加实验，发现该方法的回收率超过 60%。在对潜在污染产品的分析中，仅检测到一个假定的隐孢子虫卵囊，但该卵囊已严重变形，无法确认其为卵囊；如果它是一个卵囊，则认为它在分析前可能已经变形失活。基于分析结果以及产品可能受到污染的程度数据，以及我们对影响卵囊存活的因素（如水分活度）的了解，这些产品被安全地投放市场。
