Home > Search Results: keywords:"Microsporidie"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
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.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English