Role of free-living protozoa in food safety: occurrence in meat-cutting plants
2012
Houf, Kurt (Ghent University, Merelbeke (Belgium). Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety) | Vaerewijck, Mario (Ghent University, Merelbeke (Belgium). Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety) | Baré, Julie (Ghent University, Merelbeke (Belgium). Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety)
Protozoa are unicellular eukaryotic microorganisms which are ubiquitous in nature and anthropogenic environments. Protozoa feed on bacteria, microalgae, and particulate or dissolved matter. In the last two decades, attention has been paid to the internalization of human pathogens (Helicobacter pylori, Mycobacterium bovis) and foodborne pathogens (Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, Staphylococcus aureus) in protozoa such as Acanthamoeba and Tetrahymena species (2-5, 7-15). The association of foodborne pathogens with free-living protozoa is of particular interest as it might explain how some pathogens persist in food-processing areas despite daily cleaning and disinfection. In order to investigate the role of environmental free-living protozoa in the contamination of food by foodborne pathogens, an inventory of these unicellular eukaryotes in food processing environments is a necessary first step. The present study was designed to determine the diversity of free-living protozoa in meat-cutting plants using conventional culture and identification strategies.
显示更多 [+] 显示较少 [-]