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首页> 外文期刊>Microorganisms >Absence of Viable Toxoplasma gondii in Artisanal Raw-Milk Ewe Cheese Derived from Naturally Infected Animals
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Absence of Viable Toxoplasma gondii in Artisanal Raw-Milk Ewe Cheese Derived from Naturally Infected Animals

机译：源自天然感染的动物的手工制备牛奶奶酪中没有可行的毒素弓形虫

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The presence of viable Toxoplasma gondii was investigated in artisanal cheeses made from milk of naturally infected ewes. Ewe milk was analyzed beforehand for the presence and vitality of T. gondii by loop-mediated isothermal amplification (LAMP) and reverse-transcriptase PCR (RT-PCR), respectively. Cheeses were prepared from raw milk following a traditional cheesemaking process. The cheese obtained from T. gondii -positive milk was analyzed by LAMP to detect Toxoplasma DNA-positive samples. RT-PCR was then carried out to assess the viability of the parasites in T. gondii -positive milk samples and fresh cheese, after 5 and 15 days of ripening. Physical-chemical parameters of cheeses were also investigated. All cheese samples derived from T. gondii -positive milk were positive according to LAMP, at both 5 and 15 days of ripening, while none of the samples were positive according to RT-PCR. Thus, while the presence of the parasite was demonstrated by the detection of specific DNA, the absence of detectable T. gondii RNA supports the hypothesis that changes in the chemical and physical characteristics occurring during the cheesemaking process and ripening period, could be sufficient to inactivate viable T. gondii in milk, minimizing the risk of human infection through consumption of raw sheep milk cheese.
机译：在由天然感染的母羊的牛奶中调查了可行毒素吉迪氏症的存在。预先通过环介导的等温扩增（灯）和逆转录酶PCR（RT-PCR）预先分析了eWE牛奶的存在和活力。在传统的奶酪酿造过程之后，由原料牛奶制备奶酪。通过灯分析从T.Gondii阳性牛奶中获得的奶酪以检测弓形虫DNA阳性样品。然后进行RT-PCR以评估寄生虫在T.Gondii - 阳性牛奶样品和新鲜奶酪中的活力，在5和15天的成熟后。还研究了奶酪的物理化学参数。所有奶酪样品衍生自T.Gondii - 阳性牛奶的阳性，在成熟的5和15天，均未根据RT-PCR阳性。因此，虽然通过检测特异性DNA对寄生虫的存在进行证明，但没有可检测的T.Gondii RNA支持的假设，即在碎屑过程和成熟时期发生的化学和物理特性的变化可能足以失活可行的T.Gondii在牛奶中，通过消费生羊奶奶酪消耗最小化人类感染的风险。

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