1. Inactivation of Toxoplasma gondii in dry sausage and processed pork, and quantification of the pathogen in pig tissues prior to production
- Author
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Dámek, Filip, Fremaux, Bastien, Aubert, Dominique, Thoumire, Sandra, Delsart, Maxime, Martin, Jean-Luc, Vuillermet, Sandra, Opsteegh, Marieke, Jokelainen, Pikka, Le Roux, Delphine, Boireau, Pascal, Villena, Isabelle, Blaga, Radu, Biologie moléculaire et immunologie parasitaires et fongiques (BIPAR), École nationale vétérinaire - Alfort (ENVA)-Laboratoire de santé animale, sites de Maisons-Alfort et de Normandie, Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES)-Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut du Porc (IFIP), Epidémiosurveillance de protozooses à transmission alimentaire et vectorielle (ESCAPE), Université de Reims Champagne-Ardenne (URCA)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU)-Normandie Université (NU)-Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Centre Hospitalier Universitaire de Reims (CHU Reims), Centre National de Référence (CNR) Toxoplasmose/Toxoplasma Biological Resource Center (BRC) (CNR Toxoplasmose-Toxoplasma BRC), CHU Limoges, Epidémiologie des maladies animales infectieuses (EpiMAI USC), École nationale vétérinaire - Alfort (ENVA)-Epidémiologie (EPI), Laboratoire de santé animale, sites de Maisons-Alfort et de Normandie, Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES)-Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES)-Laboratoire de santé animale, sites de Maisons-Alfort et de Normandie, Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES)-Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), National Institute for Public Health and the Environment [Bilthoven] (RIVM), Statens Serum Institut [Copenhagen], Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), This work was supported by funding from the France-Agri-Mer: contract number 0917003490 and the European Union's Horizon 2020 Research and Innovation programme under grant agreement No 773830: One Health European Joint Programme (projects ToxSauQMRA and TOXOSOURCES)., and European Project: 773830, H2020-SFS-2017-1 ,One Health EJP(2018)
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[SDV.EE.SANT]Life Sciences [q-bio]/Ecology, environment/Health ,meat ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,nitrate ,Epidemiology ,[SDV.MHEP.MI]Life Sciences [q-bio]/Human health and pathology/Infectious diseases ,viability ,distribution ,salt ,Parasitology ,nitrite - Abstract
Toxoplasma gondiiis an important zoonotic foodborne parasite. Meat of infected animals appears to be a major source of infection in Europe. Pork is the most consumed meat in France, with dry sausages well represented. The risk of transmission via consumption of processed pork products is largely unknown, mainly since processing will affect viability but may not entirely inactivate allT. gondiiparasites. We investigated the presence and concentration ofT. gondiiDNA in the shoulder, breast, ham, and heart of pigs orally inoculated with 1000 oocysts (n= 3) or tissue cysts (n = 3) and naturally infected pigs (n= 2), by means of magnetic capture qPCR (MC-qPCR). Muscle tissues of experimentally infected pigs were further used to evaluate the impact of manufacturing processes of dry sausages, including different concentrations of nitrates (0, 60, 120, 200 ppm), nitrites (0, 60, 120 ppm), and NaCl (0, 20, 26 g/kg), ripening (2 days at 16-24 °C) and drying (up to 30 days at 13 °C), by a combination of mouse bioassay, qPCR and MC-qPCR. DNA ofT. gondiiwas detected in all eight pigs, including in 41.7% (10/24) of muscle samples (shoulder, breast and ham) and 87.5% (7/8) of hearts by MC-qPCR. The number of parasites per gram of tissue was estimated to be the lowest in the hams (arithmetic mean (M) = 1, standard deviation (SD) = 2) and the highest in the hearts (M = 147, SD = 233). However, theT. gondiiburden estimates varied on the individual animal level, the tissue tested and the parasitic stage used for the experimental infection (oocysts or tissue cysts). Of dry sausages and processed pork, 94.4% (51/54) were positive forT. gondiiby MC-qPCR or qPCR, with the meanT. gondiiburden estimate equivalent to 31 parasites per gram (SD = 93). Only the untreated processed pork sample collected on the day of production was positive by mouse bioassay. The results suggest an uneven distribution ofT. gondiiin the tissues examined, and possibly an absence or a concentration below the detection limit in some of them. Moreover, the processing of dry sausages and processed pork with NaCl, nitrates, and nitrites has an impact on the viability ofT. gondiifrom the first day of production. Results are valuable input for future risk assessments aiming to estimate the relative contribution of different sources ofT. gondiihuman infections.
- Published
- 2023