Occurrence of Mycobacterium avium subsp. paratuberculosis in coalho cheese in the State of Pernambuco, Brazil
| Autor: | G. Grazielle Nascimento, Pedro Paulo Feitosa de Albuquerque, J. W. Pinheiro Júnior, Renata Duarte da Silva Cezar, Rinaldo Aparecido Mota, André de Souza Santos |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Colony-forming unit Veterinary medicine General Veterinary biology bovine 030106 microbiology Paratuberculosis biology.organism_classification medicine.disease SF1-1100 Animal culture 03 medical and health sciences qPCR 030104 developmental biology Real-time polymerase chain reaction paratuberculosis Mycobacterium avium subsp. paratuberculosis Human exposure medicine Bacteria Mycobacterium IS900 |
| Zdroj: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.71 n.6 2019 Arquivo brasileiro de medicina veterinária e zootecnia Universidade Federal de Minas Gerais (UFMG) instacron:UFMG Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 71, Iss 6, Pp 1917-1921 (2019) |
| Popis: | Paratuberculosis is a chronic and incurable disease that affects ruminants and other domestic animals. It is caused by Mycobacterium avium subsp. paratuberculosis (MAP) that may also be involved in some human diseases such as Crohn's disease, type 1 diabetes, sarcoidosis, multiple sclerosis, and Hashimoto's thyroiditis. The objective of this study was to investigate the occurrence of MAP DNA in samples of artisanal coalho cheese purchased in the State of Pernambuco. Forty samples of coalho cheese submitted to the Real Time Polymerase Chain Reaction (qPCR) technique were analyzed for the detection of the MAP region IS900. 11 (27.5%) were positive with a mean of 195.9 MAP colony forming unit (CFU) per gram of each sample, with a minimum of 30.3 CFU/g and a maximum of 324.2 CFU/g. Thus, this type of cheese that is one of the most consumed in this region of Brazil constitutes a source of human exposure to MAP. Further research in this area should be performed to evaluate the viability of the bacteria in this cheese type. |
| Databáze: | OpenAIRE |
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