Food and Feed Safety Department, Veterinary Research Institute, Hudcova 70, 621 00 Brno, Czech Republic.
Food and Feed Safety Department, Veterinary Research Institute, Hudcova 70, 621 00 Brno, Czech Republic.
Meat Sci. 2019 Sep;155:20-26. doi: 10.1016/j.meatsci.2019.04.023. Epub 2019 Apr 25.
Mycobacterium avium subsp. paratuberculosis (MAP), the etiological agent of paratuberculosis, is considered to be a potential zoonotic pathogen and meat is one of the sources of MAP exposure for humans. MAP has been shown to be relatively resistant to different food processing methods, but there is a lack of information about the effects of ripening and fermentation processes on MAP survival in meat. Our results demonstrate that a short ripening process during teewurst production did not reduce MAP counts and viable mycobacteria were detected even during 4 weeks of storage. Although no viable MAP was recovered during the dry fermented sausage production process, there was no reduction in MAP count detected by real time PCR during production and storage of both sausages. Although the impact of foodborne exposure to viable MAP and/or mycobacterial components has not yet been clearly determined, the consumption of raw fermented meat products may be considered as a possible route of MAP transmission to humans.
鸟分枝杆菌亚种副结核（MAP），即副结核病的病原体，被认为是一种潜在的人畜共患病病原体，而肉类是人类接触 MAP 的来源之一。MAP 已被证明对不同的食品加工方法具有较强的抗性，但关于成熟和发酵过程对肉类中 MAP 存活的影响的信息却相对较少。我们的研究结果表明，在特乌斯特（Teewurst）生产过程中的短暂成熟过程并不能降低 MAP 的数量，即使在 4 周的储存期内仍能检测到有活力的分枝杆菌。虽然在干发酵香肠的生产过程中没有回收有活力的 MAP，但在两种香肠的生产和储存过程中，通过实时 PCR 检测到 MAP 数量没有减少。虽然食源性接触有活力的 MAP 和/或分枝杆菌成分的影响尚未明确确定，但食用生发酵肉类产品可能被认为是人类感染 MAP 的一种可能途径。
