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Čerstvé a měkké sýry jako potenciální zdroj \kur{Encephalitozoon cuniculi}
 VECKOVÁ, Tereza
The aim of this work was to determine the occurrence and prevalence of Encephalitozoon cuniculi in goat's milk and faeces, and to evaluate the effect of pasteurization and curdling in goat cheese production on the infectivity of E. cuniculi spores for immunodeficient (SCID, CD4-/- and CD8-/-) and immunocompetent (BALB / ca C57BL/6) mice. Under experimental conditions, spores of E. cuniculi genotype II (557,000 spores in 1 g of cheese) remain viable in fresh cheeses treated by pasteurization at 72 ° C for 20 seconds and are able to cause infection in laboratory animals. Using nested PCR, specific DNA of E. cuniculi genotype I and genotype II was detected in eight of the nine goat cheeses purchased from various producers/breeders in the Czech Republic in the amount of 1 to 202 spores per 1 g of cheese. These cheeses were fed to immunodeficient and immunocompetent mice at a dose of 60 g/mouse within 24 days. The results of the experiment showed that spores of E. cuniculi genotype I and II remain viable in both fresh and soft cheeses and are able to cause infection in laboratory animals. Based on the results obtained, fresh and soft cheeses should be considered as a potential source of E. cuniculi infection for humans.
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Fermentované masné výrobky jako potenciální zdroj Encephalitozoon cuniculi
 VECKOVÁ, Tereza
This study describes the prevalence and burden of Encephalitozoon cuniculi in pork meat and evaluates the effect of fermentation in the production of sausages on E. cuniculi infectivity for immunedeficient (SCID) and immunocompetent (BALB/c and C57BL/6) mice. Using a nested polymerase chain reaction approach, 2 of 50 slaughter pigs was found to have E. cuniculi genotype II in meat in an amount 60-250 spores per 1 g. Under experimental conditions, E. cuniculi genotype II spores (3000 spores per 1 g) in meat remained infective for mice following fermentation treatments at 24 °C for 48 hrs and consumed within two weeks after production. Based on these findings, fermented meat products should be considered as a potential source of E. cuniculi infection in humans.
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