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Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study

Serena Meistro, Simone Peletto, Marzia Pezzolato, Katia Varello, Mario Botta, Guia Richelmi, Claudio Biglia, Elisa Baioni, Paola Modesto, Pierluigi Acutis, Elena Bozzetta
  • Serena Meistro
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy | serena.meistro@izsto.it
  • Simone Peletto
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy
  • Marzia Pezzolato
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy
  • Katia Varello
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy
  • Mario Botta
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy
  • Guia Richelmi
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy
  • Claudio Biglia
    Local Health Unit Turin 1, Italy
  • Elisa Baioni
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy
  • Paola Modesto
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy
  • Pierluigi Acutis
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy
  • Elena Bozzetta
    Veterinary Public Health Institute of Piedmont, Liguria and Aosta Valley, Turin (TO), Italy

Abstract

Sarcosporidiosis is caused by ingestion of contaminated raw or undercooked bovine meat and, although considered a minor zoonosis, it can represent a threath for immunocompromised people. Aim of this study was to determine the prevalence of Sarcocystis spp. in bovine minced meat intended for raw consumption collected from butcher shops and retail stores in Turin’s province (Piedmont region, Northwest Italy). Twenty-five samples were examined in parallel by histology and polymerase chain reaction (PCR). The prevalence of infestation of Sarcocystis spp. resulted to be 64% [confidence interval (CI) 95% 42- 82] and 88% (CI 95% 69-97) respectively by histology and PCR. In detail, the prevalence resulted 80% for S. cruzi (CI 95% 59-93), 68% for S. hominis (CI 95% 46-85) and 4% for S. hirsuta (CI 95% 0.10-20). The high prevalence of S. hominis highlights that sarcosporidiosis may constitute a public health problem in Italy, particularly in regions like Piedmont, that has traditional dishes prepared from raw or undercooked bovine meat.

Keywords

Sarcocystis; S. hominis; Histology; PCR; Bovine meat

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Submitted: 2014-07-28 10:20:50
Published: 2015-06-09 00:00:00
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Copyright (c) 2015 Serena Meistro, Simone Peletto, Marzia Pezzolato, Katia Varello, Mario Botta, Guia Richelmi, Claudio Biglia, Elisa Baioni, Paola Modesto, Pierluigi Acutis, Elena Bozzetta

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