Survey for Toxoplasma gondii by PCR detection in meat for human consumption in Colombia

Franco-Hernandez, Erika N; Acosta, Alejandro; Cortés-Vecino, Jesús A.; Gómez‐Marín, Jorge Enrique

doi:10.1007/s00436-015-4790-7

Cited by 40 publications

(16 citation statements)

References 13 publications

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“…The results of the present work were less than that values found in Northern Portugal 50% by Lopes et al (15), and the study in Colombia included 180 samples from chicken, swine, and beef, targeted B1 gene which recorded 37% by Franco-Hernandez et al (16). In another side the prevalence of T. gondii in present study was higher than those recorded in Brazil and Switzerland (2% and 3.8%, respectively) (17,18), also the study that where done in Iran by (19) which recorded 4% rate of infection.…”

Section: Discussioncontrasting

confidence: 88%

Investigate the Toxoplasma gondii infection in the consumed beef in Al-Diwaniyah province

Sakban¹,

A’aiz²

2020

IJVS

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Toxoplasmosis is very important zoonotic disease in the world cause by an obligate intracellular protozoan parasite called Toxoplasma gondii can infect human and all warm-blood animals, beef consider from most important source for infection with T. gondii and there is no really data and study about the rate of the infection in beef in Al-Diwaniyah province, so for this reason the aim of this work was designed. A total of 300 samples which collected from heart, tongue, muscles, of 100 slaughtered beef of local and imported cattle, throughout the period from September 2017 to May 2018, initially examined microscopically for searching on T. gondii bradyzoites then all suspected samples was subjected to conventional PCR technique through B1gene amplification to confirm the infection, in addition to analyzed the recorded data for each sample to determine the effect of some factors on prevalence of infection like organ, season and animal age. Out of 300 tested samples only 53 were confirm positive T. gondii DNA. The infection in local beef was higher (22%) than in imported (13.5%), while there is no difference in infection among different examined organs. Regarding to effect of some factors, the autumn season recorded highest rate of infection with significant differences rather than others seasons in both local and imported beef, whereas, age appears with no effect on infection. The local cattle meat is riskier than the imported due to the higher rate of infection with T. gondii, and the animal age cannot affect on the infection rate, in comparing with the season which play role in this rate.

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Section: Discussioncontrasting

confidence: 88%

Investigate the Toxoplasma gondii infection in the consumed beef in Al-Diwaniyah province

Sakban¹,

A’aiz²

2020

IJVS

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“…Nested PCR targeting on the B1 gene has been used in various meat studies showing high sensitivity in detecting T. gondii DNA ruminants [42,43]. Similar studies in sheep and cattle revealed 33% to 60% and 16% to 37% sensitivity, respectively, for the detection of T. gondii DNA in the meat samples [35,44,45]. In the present work, however, no T. gondii DNA was detected in any of the meat samples from goats and sheep.…”

Section: Discussionsupporting

confidence: 47%

Seroprevalence and Risk Factors of Toxoplasma gondii in Ruminant Meats from Wet Markets in Klang Valley and Abattoirs in Selangor, Malaysia

Hamid

Sadiq

Ramanoon

et al. 2020

Animals

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(1) Background: The objective of this study was to determine the prevalence of T. gondii in meats of cattle, goat and sheep from wet markets in Klang Valley, and abattoirs in Selangor, Malaysia; (2) Methods: A total of 192 meat samples were purchased from 51 wet markets in six districts in Klang Valley (Gombak, Klang, Kuala Lumpur, Hulu Langat, Petaling and Putrajaya). Meanwhile, a total of 200 diaphragm samples were collected from two government abattoirs located in Shah Alam and Banting, Selangor. All meat juices from samples were subjected to an indirect-ELISA kit for the presence of T. gondii IgG antibodies. Furthermore, all 184 meat samples of goat and sheep were subjected to conventional nested PCR (B1 genes) for the detection of T. gondii DNA; (3) Results: T. gondii antibodies were detected in 25% (n = 98/392) of the samples with seroprevalence of 9.1% (19/208, CI: 5.9%–13.8%) in cattle meat; 54.7% (41/75, 95% CI: 43.5%–65.4%) in goat meat and 34.9% (38/109, CI: 26.6%–44.2%) in sheep meat. No T. gondii DNA was detected in any of the meat samples of goat and sheep. T. gondii seropositivity in wet market samples was higher in goat (OR = 37.1 CI 12.4–110.3) and sheep meat (OR 9.03 CI: 3.28–24.8) compared to cattle meat (OR = 1.0) At univariate level, meat from non-licensed abattoirs (OR = 6.0 CI: 2.9–12.3) and female animals (OR = 6.7; CI 1.9–22.6) had higher risks of being seropositive for T. gondii antibodies than licensed abattoirs and male animals, respectively. (4) Conclusions: This is the first report of seroprevalence of T. gondii in ruminant meats for human consumption in Malaysia. The findings signified high exposure of meat samples from wet markets to T. gondii and the need for control measures to reduce the likelihood of infection when such raw or undercooked meats are consumed.

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“…The attempt to pinpoint the organs and meat cuts most likely to contain significant numbers of tissue cysts and which present the highest risk for the consumer is important. In fact, T. gondii cysts were detected in most examined tissues of pigs intended for human consumption, including the heart, diaphragm, brain, liver, tongue, masseter muscle and raw ham (Paraboni et al, 2020;Miura et al, 2019;Paştiu et al, 2019;Cubas-Atienzar et al, 2018;Vergara et al, 2018;Kuruca et al, 2017;Franco-Hernandez et al, 2016;Hernández-Cortazar et al, 2016;Herrero et al, 2016;Cademartori et al, 2014;Dubey et al, 2012), and the parasite was even isolated from the blood of market-weight pigs (Klun et al, 2011).…”

Section: Raw Pork -Risky Cutsmentioning

confidence: 99%

Toxoplasma gondii in pork & pork products - too much on our plate?

Klun

Djurković–Djaković

2021

VET GLASNIK

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Background. The constant growth of the global population has led to increasing food production, which has been particularly evident in the production of pork in recent years. In 2015, the number of pigs surpassed one billion, and in 2018 a record high of 120 million tonnes of pork was produced worldwide. In spite of the expansion and dominance of specialized industrial farming in developed countries, Toxoplasma gondii infection in pigs as a source of human infection remains an issue in traditional smallscale farming. The disease burden of toxoplasmosis is estimated to be the highest of all parasitic infections and even higher than that of salmonellosis and campylobacteriosis. Scope and Approach. This paper reviews the latest research on T. gondii-contaminated pork and pork products, published in the past decade. As current methods do not allow for practical and cost-effective detection of T. gondii at slaughter, efforts towards safe meat have focused on the detection of the parasite in pork and ready-to-eat pork products and on post-harvest mitigation measures. Key Findings and Conclusions. In contrast to recommendations for preventing Trichinella infection, there are no globally applicable standardised and validated inactivation procedures for rendering T. gondii infected pork/pork products safe for consumers. Moreover, there are no EU regulations in place for the prevention of T. gondii infection by consumption of pork and pork products. Recommended actions, both at the producer and consumer levels, include post-harvest processing such as cooking, freezing, and proper salting/curing.

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Survey for Toxoplasma gondii by PCR detection in meat for human consumption in Colombia

Cited by 40 publications

References 13 publications

Investigate the Toxoplasma gondii infection in the consumed beef in Al-Diwaniyah province

Investigate the Toxoplasma gondii infection in the consumed beef in Al-Diwaniyah province

Seroprevalence and Risk Factors of Toxoplasma gondii in Ruminant Meats from Wet Markets in Klang Valley and Abattoirs in Selangor, Malaysia

Toxoplasma gondii in pork & pork products - too much on our plate?

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