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首页> 外文期刊>Turkish Journal of Veterinary and Animal Sciences >Identification of Sarcocystis spp. by polymerase chain reaction and microscopic examination in various beef products (minced meat, meatballs, fermented sausage)
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Identification of Sarcocystis spp. by polymerase chain reaction and microscopic examination in various beef products (minced meat, meatballs, fermented sausage)

机译：囊藻 spp。的鉴定。通过聚合酶链反应和显微镜检查各种牛肉产品（肉末，丸子，发酵香肠）

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摘要

Sarcocystis species are the most commonly encountered parasitic organisms in animals. Sarcocystis hominis (Sarcocystis bovihominis) , the species found in beef cattle, is not visible macroscopically in muscle tissue. In recent years it has been established that, in addition to being a zoonotic parasite transmitted via the consumption of beef, the parasite produces toxins and causes food poisoning. Therefore, this study was undertaken in order to determine the extent to which Sarcocystis species are present in minced meat, meatballs, and fermented sausages produced from beef and marketed in Kars. A total of 150 samples, 50 of each product, were collected in the city center from butcher's shops, from businesses that produce such items, and from general stores. In order to detect sarcocysts in the samples, the cysts revealed by an enzymatic digestion test were examined microscopically. Genomic DNA extracted from the samples was stored at -20 °C for analysis by polymerase chain reaction (PCR). The microscopic analysis revealed that the parasite was present in 2 samples of minced meat (4%) and 1 sample of meatballs (2%). Analysis by PCR revealed that the parasite was present in 14 samples of minced meat (28%), 34 samples of meatballs (68%), and 1 sample of sausage (2%). These results indicate that the use of PCR in the routine analysis of meat preparations for the presence of Sarcocystis species should be increased, since the application of this technique would provide analysts with more conclusive results than examination by microscope.
机译：肉囊藻是动物中最常见的寄生生物。在肉牛中发现的肉食肉单胞菌（Sarcocystis bovihominis），肉眼在肌肉组织中不可见。近年来，已经确定，除了是通过食用牛肉传播的人畜共患寄生虫外，该寄生虫还产生毒素并引起食物中毒。因此，进行这项研究是为了确定肉类，肉丸和用牛肉生产并在卡尔斯市售的发酵香肠中存在肉囊菌的程度。在市中心，从肉店，生产此类物品的企业以及杂货店总共收集了150种样品，每种产品50种。为了检测样品中的肌囊，用酶消化试验揭示的囊在显微镜下进行了检查。从样品中提取的基因组DNA储存在-20°C下，以通过聚合酶链反应（PCR）进行分析。显微镜分析显示，在2个碎肉样品（4％）和1个肉丸样品（2％）中存在该寄生虫。 PCR分析表明，在14个碎肉样品（28％），34个肉丸样品（68％）和1个香肠样品（2％）中存在该寄生虫。这些结果表明，在肉制品中是否存在肉囊藻种类的常规分析中应增加PCR的应用，因为这种技术的应用将为分析人员提供比显微镜检查更具结论性的结果。

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