Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study

Meistro, Serena; Peletto, Simone; Pezzolato, Marzia; Varello, Katia; Botta, Mario; Richelmi, Guia Benedetta; Biglia, Claudio; Baioni, Elisa; Modesto, Paola; Acutis, Pier Luigi; Bozzetta, Elena

doi:10.4081/ijfs.2015.4626

Cited by 21 publications

(22 citation statements)

References 9 publications

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“…The results of the study established that S. cruzi was present in 39%, S. hirsuta in 61%, and S. hominis in 54% of the traditional hamburger samples, while S. cruzi was present in 67.8%, S. hirsuta in 58.9%, and S. hominis in 57.8% of the industrial hamburger samples (12). Meistro et al (26) conducted a study to identify the Sarcocystis species present in 25 samples of minced beef and used PCR to establish that the level of S. hominis was 68%. Likewise, in a study done by Pritt et al (17), it was found that the positivity level was 40% by histological methods and 54.4% by PCR.…”

Section: Discussionmentioning

confidence: 99%

Identification of Sarcocystis spp. by polymerase chain reaction and microscopic examination in various beef products (minced meat, meatballs, fermented sausage)

Kamber¹,

Arslan²,

Gülbaz³

et al. 2018

Turk J Vet Anim Sci

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Sarcocystis species are the most commonly encountered parasitic organisms in animals. Sarcocystis hominis (Sarcocystis bovihominis), the species found in beef cattle, is not visible macroscopically in muscle tissue. In recent years it has been established that, in addition to being a zoonotic parasite transmitted via the consumption of beef, the parasite produces toxins and causes food poisoning. Therefore, this study was undertaken in order to determine the extent to which Sarcocystis species are present in minced meat, meatballs, and fermented sausages produced from beef and marketed in Kars. A total of 150 samples, 50 of each product, were collected in the city center from butcher's shops, from businesses that produce such items, and from general stores. In order to detect sarcocysts in the samples, the cysts revealed by an enzymatic digestion test were examined microscopically. Genomic DNA extracted from the samples was stored at-20 °C for analysis by polymerase chain reaction (PCR). The microscopic analysis revealed that the parasite was present in 2 samples of minced meat (4%) and 1 sample of meatballs (2%). Analysis by PCR revealed that the parasite was present in 14 samples of minced meat (28%), 34 samples of meatballs (68%), and 1 sample of sausage (2%). These results indicate that the use of PCR in the routine analysis of meat preparations for the presence of Sarcocystis species should be increased, since the application of this technique would provide analysts with more conclusive results than examination by microscope.

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Section: Discussionmentioning

confidence: 99%

Identification of Sarcocystis spp. by polymerase chain reaction and microscopic examination in various beef products (minced meat, meatballs, fermented sausage)

Kamber¹,

Arslan²,

Gülbaz³

et al. 2018

Turk J Vet Anim Sci

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“…Several investigations showed that there are considerable infection rate in sheep and cattle that are infected with Sarcocystis spp. in the entire world (Sahl Poulsen and Rune 2014; Fayer et al 2015; Rosenthal et al 2012; Mehdizadeh et al 2014; Meistro et al 2015; Hajimohammadi et al 2014a; Jahed Khaniki and Kia 2006; Rahdar and Salehi 2011a; Prayson et al 2008; Hosseini et al 2007; Nematollahia et al 2013). Sarcocystosis is distributed worldwide and more than 150 species of the parasite have been isolated from various domestic and wild animals.…”

Section: Discussionmentioning

confidence: 99%

Prevalence of Sarcocystis infection in processed meat products by using digestion and impression smear methods in Hamedan, Iran

2017

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Sarcocystis is a common zoonotic parasite which can be transmitted through ingestion of contaminated, undercooked meat and is a major cause of economic loss in many countries. This study aimed to detect Sarcocystis parasite in processed meat products in Hamedan, Iran. A total of 20 samples of hamburger, sausage, and cocktail were collected from markets from three factories in Hamedan, Iran. The samples were examined by digestion and impression smear methods for detecting Sarcocystis parasite. The results showed that 80% of all tested samples were infected with Sarcocystis. The infection rate in hamburger, sausage, and cocktail were 87.5, 83.33, and 66.66%, respectively. The highest infestation rate was observed in hamburger. The present study shows that the rate of Sarcocystis contamination in meat products is very high. So, evaluation of raw meat quality in addition to applying hygienic programs at all stages of the production line is inevitable. Also, consumption of undercooked meat products or fast food should be avoided.

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“…It has been well established that a considerable rate of the cattle populations are infected to Sarcocystis sp in many regions of the world. The prevalence of bovine sarcocystosis is more than 90% in most regions of the world (Vangeel et al 2007;Obijiaku et al 2013;Meistro et al 2015;Nourollahi-Fard et al 2015). Several investigations have indicated that the infection rate of sarcocystosis in slaughtered animals has been ranged between 3.5% up to 100% throughout the Iran using different methods (Daryani et al 2006;Nourollahi Fard et al 2009;Nourollahi-Fard et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Molecular identification of Sarcocystis species in raw hamburgers using PCR–RFLP method in Kashan, central Iran

Hooshyar

Abbaszadeh

Sharafati-Chaleshtori

et al. 2017

J Parasit Dis

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The prevalence of bovine is high in the most regions of the world. It can be a human health problem due to consumption of raw or under cooked hamburgers or other bovine meat products. This study was carried out to investigate the prevalence and species identification of among of hamburgers, using PCR-RFLP methods in Kashan, central Iran. Overall 200 raw industrial hamburgers samples with at least 60% meat were randomly collected from nine different brands in Kashan, central Iran. The genomic DNA was extracted and a PCR-RFLP method was used to amplify an approximately 900 bp fragment at the 18S rRNA(SSU) gene, restriction enzyme was used for species identification. The results showed that 58 (29%) of 200 tested hamburger samples were infected to spp. The prevalence rate was 31.25 and 26.9% in the hamburgers with 90 and 60-75% meat, respectively. According to PCR-RFLP analysis, 43 (74.1%) of the 58 isolates were , 12 (20.7%) showed co-infection to and , 2 (3.5%) was mixed infected to and , 1 (1.7%) showed the pattern of mix infection to three species. This study revealed one-third of industrial hamburger were infected to or mixed infection of with other bovine sarcocytosis. To prevent cattle infection, the possible ingestion of the disposal sporocyst stage from dogs must be eliminated. Although in this study, the prevalence of was low and cannot be considered as a major zoonosis, it should be recommended avoiding eating under cooked hamburger and other bovine meat products to prevent human infection.

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Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study

Cited by 21 publications

References 9 publications

Identification of Sarcocystis spp. by polymerase chain reaction and microscopic examination in various beef products (minced meat, meatballs, fermented sausage)

Identification of Sarcocystis spp. by polymerase chain reaction and microscopic examination in various beef products (minced meat, meatballs, fermented sausage)

Prevalence of Sarcocystis infection in processed meat products by using digestion and impression smear methods in Hamedan, Iran

Molecular identification of Sarcocystis species in raw hamburgers using PCR–RFLP method in Kashan, central Iran

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