摘要：We assessed the survival of Mycobacterium avium subsp. hominissuis ( MAH ) in artificially contaminated homemade smoked sausages prepared from pork meat according to traditional recipes, the effect of storage of such sausages at –20°C for three months on MAH viability and to compare assessment of MAH viability/presence by culture and qPCR. Three isolates of MAH were inoculated into the sausage mixture at concentrations of 106 CFU per gram of meat and cold smoked at 40°C for 12 h or hot smoked at 70°C for 6 hours. MAH survived the cold smoking procedure without any significant decrease in viable MAH CFU counts; no viable MAH were detected in the hot smoked sausages. The storage of sausages at –20°C caused a decrease in viable MAH counts of about 1 to 3 log10. Absolute MAH counts determined by qPCR were not significantly reduced by the storage or smoking. The presence of viable MAH in sausages after the cold smoking should be considered as a risk for immunodeficient individuals and children.
关键词：IS 1245 ; pork meat; food safety; zoonosis; heat treatmentAntibiotic resistance of Enterococcus Species Isolated from Raw Foods of Animal Origin in South West Part of Slovakia
