Molecular Detection of Toxoplasma gondii in Chicken Meats and Eggs in Semnan City, Iran

Abstract

ackground: Toxoplasma gondii is a protozoan parasite, a member of the phylum Apicomplexa. Felids are definitive hosts, and all warm-blooded animals and humans are intermediate hosts. The clinical symptoms of toxoplasmosis among chickens are mostly subclinical, but the infection of chickens and eggs is important as a source of protein for human consumption. Objectives: This study aimed to detect T. gondii in chicken meat and egg by molecular examination. Methods: In this study, 100 chicken legs, 50 eggs of free-range hens, and 50 eggs of industrial hens were collected from different stores in Semnan City, Iran. The samples were inspected for the Toxoplasma B1 gene after DNA extraction. Results: According to the results, Toxoplasma DNA was detected in 23% of chicken legs, 36% of eggs of free-range hens, and 20% of eggs of industrial hens. The infection rate was not significantly different between eggs of free-range and industrial hens (P>0.05). Conclusion: Therefore, Toxoplasma is present in chicken meats and eggs in Semnan, Iran, and it is recommended that people eat well-cooked chicken meat and eggs for disease control and feed domestic carnivores with cooked meat to prevent the parasite life cycle.

Isolation, characterization, and antimicrobial resistance profiles of Campylobacter jejuni and Campylobacter coli from raw meat of large livestock in Iran

“…Foodborne infections are caused by spoiled meals, especially red meat, including diseased meat or cadavers contaminated with harmful bacteria (1,2). Numerous foodborne organisms, including, Campylobacter spp., Salmonella enterica non-Typhi serovars, Shiga toxinproducing Escherichia coli isolates, and Listeria monocytogenes, have significant sources in foodproducing livestock.…”