Evaluation of the Presence and Viability of Mycobacterium bovis in Wild Boar Meat and Meat-Based Preparations

Foods

Francesco Casalinuovo¹  Maria T. Clausi¹  Lucia Ciambrone¹  Nicola Costanzo²  Maria Pacciarini³  Mariagrazia Zanoni³ 

[1] Catanzaro Section, Experimental Zooprophylactic Institute of Southern Italy (IZSM), 88100 Catanzaro, Italy;Department of Health Science, Catanzaro University “Magna Græcia”, 88100 Catanzaro, Italy;National Reference Centre for Bovine Tuberculosis by Mycobacterium bovis, Experimental Zooprophylactic Institute of Lombardia and Emilia Romagna (IZSLER), 25124 Brescia, Italy;

关键词: wild boar;    Mycobacterium bovis;    tuberculosis;    meat;    zoonosis;   

DOI  :  10.3390/foods10102410

来源: DOAJ

【 摘 要 】

The aim of the present study is to provide information about the ability of Mycobacterium bovis to survive within wild boar (Sus scrofae) meat and meat-based preparations and the duration of this survival, and to consider the preservation of its infectious potential toward humans and animals. Meat samples were artificially contaminated with an M. bovis field strain and then stored at −20 °C, while two sausages batches were contaminated with the same field strain at two different concentrations, 10⁵ CFU/g and 10³ CFU/g, before storing them in proper conditions to allow for their ripening. A third sausage batch was contaminated by adding 2 g of wild boar lymph nodal tissue with active tuberculous lesions to the meat mixture. Bacteriological and biomolecular (PCR) methods were used to test the meat and sausage samples every 60 days and every 7–10 days, respectively. M. bovis was detected as still alive and viable on the frozen meat for the last test on the 342nd day, while from the sausage samples, M. bovis was isolated until 23 days after contamination. Our results indicate that M. bovis can stay alive and be viable for 23 days within sausages prepared with contaminated meat from infected wild boars. These products are usually eaten as fresh food after grilling, often cooking at a temperature that does not ensure complete inactivation of the pathogenic microorganisms present, which can pose a risk for humans to develop zoonotic tuberculosis.

【 授权许可】

Unknown