Prevention methods of foodborne Chagas disease: Disinfection, heat treatment and quality control by RT-PCR

被引：11

作者：

de Oliveira, Ana Caroline ^{[1
]}

Soccol, Vanete Thomaz ^{[2
]}

Rogez, Herve ^{[1
]}

机构：

[1] Univ Fed Para, Ctr Valorisat Amazonian Bioact Cpds CVACBA, Av Perimetral Ciencia Km 01, BR-66095780 Belem, Para, Brazil

[2] Univ Fed Parana, Dept Bioproc Engn & Biotechnol, Mol Biol Lab, Curitiba, Parana, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2019年 / 301卷

关键词：

Trypanosoma cruzi; Foodbome transmission; Food safety; Acai; TRYPANOSOMA-CRUZI; ORAL-TRANSMISSION; ACAI PULP; IN-VITRO; SURVIVAL; INFECTIVITY; VIRULENCE; VIABILITY; FORMS; DNA;

D O I：

10.1016/j.ijfoodmicro.2019.04.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The most important mode of transmission causing outbreaks of Chagas disease in the Amazon region is the oral route due to the ingestion of contaminated food. Herein, prevention methods for foodborne diseases caused by Trypanosoma cruzi, namely, sanitization, thermal treatment were investigated and the use of reverse transcription PCR (RT-PCR) amplification for the mRNA-based detection of viable T. cruzi in acai, was developed. Three T. cruzi strains (T. cruzi I, T. cruzi III and Y) were used in the present study. The Amazonian strains T. cruzil (425) and T. cruzi III (370) showed higher resistance to sodium hypochlorite treatment and heat treatment than the reference strain Y. The blanching of fruits (70 +/- 1 degrees C for 10 s) and pasteurization of juice (82.5 degrees C for 1 min) efficiently eliminated T. cruzi in food matrices. Additionally, a method that uses RT-PCR amplification of mRNA was developed for the detection of viable T. cruzi in acai, which could play a role in examining food samples, ensuring consumer health, and reducing this foodbome disease.

引用

页码：34 / 40

页数：7

共 39 条

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