Survival of three Mycobacterium avium subsp. hominissuis isolates in fish products after hot smoking and frying
Summary Fish mycobacteriosis should be considered as one possible means of transmission of mycobacterial infections to humans. In our study, we examined the survival of three field Mycobacterium avium subsp. hominissuis (MAH) isolates in fish meat during thermal processing technologies using culture...
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| Veröffentlicht in: | International journal of food science & technology 2013-03, Vol.48 (3), p.533-538 |
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| creator | Klanicova, Barbora Lorencova, Alena Makovcova, Jitka Vlkova, Hana Kralik, Petr Pavlik, Ivo Slany, Michal |
| description | Summary
Fish mycobacteriosis should be considered as one possible means of transmission of mycobacterial infections to humans. In our study, we examined the survival of three field Mycobacterium avium subsp. hominissuis (MAH) isolates in fish meat during thermal processing technologies using culture and quantitative real‐time PCR (qPCR) methods. Minced carp meat mixture was artificially contaminated with known amount of MAH cells and survival and absolute numbers of MAH was monitored after hot smoking and frying. The viability of MAH was significantly lower after the frying process, whereas in response to hot smoking viable MAH cells could still be cultured even after 10 min at 70 °C. Significant differences in thermal stability were also observed among the three different MAH isolates. The human isolate was the most resistant, whereas the environmental isolate was the least resistant, which is probably due to host adaptability. In this work we confirmed that MAH can survive temperatures of 70 °C and thus can pose a risk to consumers. |
| doi_str_mv | 10.1111/j.1365-2621.2012.03215.x |
| format | Article |
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Fish mycobacteriosis should be considered as one possible means of transmission of mycobacterial infections to humans. In our study, we examined the survival of three field Mycobacterium avium subsp. hominissuis (MAH) isolates in fish meat during thermal processing technologies using culture and quantitative real‐time PCR (qPCR) methods. Minced carp meat mixture was artificially contaminated with known amount of MAH cells and survival and absolute numbers of MAH was monitored after hot smoking and frying. The viability of MAH was significantly lower after the frying process, whereas in response to hot smoking viable MAH cells could still be cultured even after 10 min at 70 °C. Significant differences in thermal stability were also observed among the three different MAH isolates. The human isolate was the most resistant, whereas the environmental isolate was the least resistant, which is probably due to host adaptability. In this work we confirmed that MAH can survive temperatures of 70 °C and thus can pose a risk to consumers.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2012.03215.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Burger ; Carp ; Culture ; Fish ; fish meat ; Food contamination & poisoning ; Food industries ; food safety ; Food science ; Freshwater ; Frying ; Fundamental and applied biological sciences. Psychology ; General aspects ; Human ; Hygiene and safety ; M. avium subsp. hominissuis ; Meat ; Meat and meat product industries ; Mycobacterium avium ; sausage ; Smoking ; Survival</subject><ispartof>International journal of food science & technology, 2013-03, Vol.48 (3), p.533-538</ispartof><rights>2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</rights><rights>2014 INIST-CNRS</rights><rights>International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2012.03215.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2012.03215.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26903487$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Klanicova, Barbora</creatorcontrib><creatorcontrib>Lorencova, Alena</creatorcontrib><creatorcontrib>Makovcova, Jitka</creatorcontrib><creatorcontrib>Vlkova, Hana</creatorcontrib><creatorcontrib>Kralik, Petr</creatorcontrib><creatorcontrib>Pavlik, Ivo</creatorcontrib><creatorcontrib>Slany, Michal</creatorcontrib><title>Survival of three Mycobacterium avium subsp. hominissuis isolates in fish products after hot smoking and frying</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Summary
Fish mycobacteriosis should be considered as one possible means of transmission of mycobacterial infections to humans. In our study, we examined the survival of three field Mycobacterium avium subsp. hominissuis (MAH) isolates in fish meat during thermal processing technologies using culture and quantitative real‐time PCR (qPCR) methods. Minced carp meat mixture was artificially contaminated with known amount of MAH cells and survival and absolute numbers of MAH was monitored after hot smoking and frying. The viability of MAH was significantly lower after the frying process, whereas in response to hot smoking viable MAH cells could still be cultured even after 10 min at 70 °C. Significant differences in thermal stability were also observed among the three different MAH isolates. The human isolate was the most resistant, whereas the environmental isolate was the least resistant, which is probably due to host adaptability. In this work we confirmed that MAH can survive temperatures of 70 °C and thus can pose a risk to consumers.</description><subject>Biological and medical sciences</subject><subject>Burger</subject><subject>Carp</subject><subject>Culture</subject><subject>Fish</subject><subject>fish meat</subject><subject>Food contamination & poisoning</subject><subject>Food industries</subject><subject>food safety</subject><subject>Food science</subject><subject>Freshwater</subject><subject>Frying</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Human</subject><subject>Hygiene and safety</subject><subject>M. avium subsp. hominissuis</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>Mycobacterium avium</subject><subject>sausage</subject><subject>Smoking</subject><subject>Survival</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkV1rFDEUhoMouFb_Q0AEb2bM1yTNjSDFri21olUUb0KSSdxsZybbZGa7---bccteeGMCyYHznIeEFwCIUY3LereuMeVNRTjBNUGY1IgS3NS7J2BxbDwFCyQbVDWM0OfgRc5rhBChgi1AvJnSNmx1B6OH4yo5Bz_vbTTaji6FqYd6O595MnlTw1XswxBynkKGIcdOj64UA_Qhr-AmxXayY4bal9nCjjD38TYMf6AeWujTvpQvwTOvu-xePd4n4Mf5x-9nn6qrL8uLsw9XVaCCNJUUlNtWSMZsS53RUiDLDMLulFnWcilca4xvrJPCIOKNNYJS3DrfasMQlvQEvD14y6vuJpdH1YdsXdfpwcUpK8wFbooVs_-jlMybc17Q1_-g6ziloXxEFRGWgmCMCvXmkdLZ6s4nPdiQ1SaFXqe9Ilwiyk5F4d4fuPvQuf2xj5Gak1VrNQeo5gDVnKz6m6zaqYvL85u5LILqIAh5dLujQKdbxQUVjfp5vVTffn-9_rW85MX2AMvAqcM</recordid><startdate>201303</startdate><enddate>201303</enddate><creator>Klanicova, Barbora</creator><creator>Lorencova, Alena</creator><creator>Makovcova, Jitka</creator><creator>Vlkova, Hana</creator><creator>Kralik, Petr</creator><creator>Pavlik, Ivo</creator><creator>Slany, Michal</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><scope>7QL</scope><scope>7TN</scope><scope>7TV</scope><scope>F1W</scope><scope>H95</scope><scope>H98</scope><scope>L.G</scope></search><sort><creationdate>201303</creationdate><title>Survival of three Mycobacterium avium subsp. hominissuis isolates in fish products after hot smoking and frying</title><author>Klanicova, Barbora ; Lorencova, Alena ; Makovcova, Jitka ; Vlkova, Hana ; Kralik, Petr ; Pavlik, Ivo ; Slany, Michal</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-i3725-9736cd7944cd3eba970c4b01e84c4d697edbbf5ce97b02fbcb7331defdab40193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Biological and medical sciences</topic><topic>Burger</topic><topic>Carp</topic><topic>Culture</topic><topic>Fish</topic><topic>fish meat</topic><topic>Food contamination & poisoning</topic><topic>Food industries</topic><topic>food safety</topic><topic>Food science</topic><topic>Freshwater</topic><topic>Frying</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Human</topic><topic>Hygiene and safety</topic><topic>M. avium subsp. hominissuis</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>Mycobacterium avium</topic><topic>sausage</topic><topic>Smoking</topic><topic>Survival</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Klanicova, Barbora</creatorcontrib><creatorcontrib>Lorencova, Alena</creatorcontrib><creatorcontrib>Makovcova, Jitka</creatorcontrib><creatorcontrib>Vlkova, Hana</creatorcontrib><creatorcontrib>Kralik, Petr</creatorcontrib><creatorcontrib>Pavlik, Ivo</creatorcontrib><creatorcontrib>Slany, Michal</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Oceanic Abstracts</collection><collection>Pollution Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Klanicova, Barbora</au><au>Lorencova, Alena</au><au>Makovcova, Jitka</au><au>Vlkova, Hana</au><au>Kralik, Petr</au><au>Pavlik, Ivo</au><au>Slany, Michal</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Survival of three Mycobacterium avium subsp. hominissuis isolates in fish products after hot smoking and frying</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2013-03</date><risdate>2013</risdate><volume>48</volume><issue>3</issue><spage>533</spage><epage>538</epage><pages>533-538</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
Fish mycobacteriosis should be considered as one possible means of transmission of mycobacterial infections to humans. In our study, we examined the survival of three field Mycobacterium avium subsp. hominissuis (MAH) isolates in fish meat during thermal processing technologies using culture and quantitative real‐time PCR (qPCR) methods. Minced carp meat mixture was artificially contaminated with known amount of MAH cells and survival and absolute numbers of MAH was monitored after hot smoking and frying. The viability of MAH was significantly lower after the frying process, whereas in response to hot smoking viable MAH cells could still be cultured even after 10 min at 70 °C. Significant differences in thermal stability were also observed among the three different MAH isolates. The human isolate was the most resistant, whereas the environmental isolate was the least resistant, which is probably due to host adaptability. In this work we confirmed that MAH can survive temperatures of 70 °C and thus can pose a risk to consumers.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2012.03215.x</doi><tpages>6</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2013-03, Vol.48 (3), p.533-538 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Burger Carp Culture Fish fish meat Food contamination & poisoning Food industries food safety Food science Freshwater Frying Fundamental and applied biological sciences. Psychology General aspects Human Hygiene and safety M. avium subsp. hominissuis Meat Meat and meat product industries Mycobacterium avium sausage Smoking Survival |
| title | Survival of three Mycobacterium avium subsp. hominissuis isolates in fish products after hot smoking and frying |
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