ABSTRACT
Wild boar (Sus scrofa) was introduced in many countries of the world and is recognized as carrier of many infectious diseases. Wild game meat consumption is recognized as a source of transmission of Toxoplasma gondii and Trichinella spp. The aim of the present study was to evaluate the prevalence of antibodies to T. gondii and Trichinella spp. in free-range wild boars in Northeastern Argentine Patagonia. Between 2014 and 2018, 144 blood samples and 423 muscle samples from 423 carcasses were collected. To detect T. gondii IgG, 144 sera were processed by an immunofluorescent antibody test, and to detect anti-Trichinella IgG, 125 sera and 304 muscle juice samples were processed by ELISA. Detection of first stage larvae in muscle was performed by artificial digestion. A total of 423 wild boars muscle samples were negative to Trichinella spp. by artificial digestion. Antibodies to Trichinella spp. were detected in 2.4% (3/125) of serum samples and in 1.64% (5/304) of meat juice samples. Antibodies to T. gondii infection were detected in 12.5% (18/144) of the serum samples. This is the first study to reveal the presence of antibodies to T. gondii in wild boars from Argentina. The present results suggest that consumption of raw or undercooked wild boar meat could represent a potential source risk for toxoplasmosis in humans and that Trichinella spp. is infrequent and/or that it circulates in low burdens among wild boars in Northeastern Patagonia.
Subject(s)
Sus scrofa , Swine Diseases/epidemiology , Toxoplasmosis, Animal/epidemiology , Trichinellosis/veterinary , Animals , Animals, Wild/parasitology , Antibodies, Helminth/blood , Antibodies, Protozoan/blood , Argentina/epidemiology , Female , Male , Seroepidemiologic Studies , Swine , Swine Diseases/parasitology , Toxoplasma , Toxoplasmosis, Animal/parasitology , Trichinellosis/epidemiologyABSTRACT
INTRODUCCIÓN: El agua destilada ha sido utilizada como medio de soporte para preservar cepas fúngicas, fundamentalmente por existir poca información sobre sus beneficios para mantener otros microorganismos. Con esta premisa, se decidió evaluar su utilidad para conservar bacterias, de origen alimentario, en la colección de cultivos microbianos del Instituto Nacional de Higiene, Epidemiología y Microbiología. MÉTODOS: Un total de 12 cepas (seis pertenecientes a Pseudomonas spp. y seis a Staphylococcus spp.) fueron ensayadas. Los datos de viabilidad obtenidos durante el año de conservación fueron procesados con el paquete estadístico SPSS versión 11.5. El análisis estadístico incluyó el análisis de la varianza para la comparación de las medias del recobrado de viables para las variables tiempo de conservación y dilución, y el test de Scheffé de comparaciones múltiples post hoc para la discriminación de las medias. Fueron controladas las características fisiológicas y la respuesta a la tinción de Gram de las cepas. RESULTADOS: No se encontraron diferencias significativas entre los grupos microbianos conservados en agua destilada. Los factores tiempo de conservación y dilución ejercieron su influencia sobre el recobrado de los cultivos. Se obtuvo estabilidad en la recuperación de viables a partir de los siete días de estudio. Se manifestaron diferencias significativas respecto a las diluciones de mayor valor. Se obtuvo 100 por ciento de estabilidad en las características fisiológicas y en la respuesta a la tinción de Gram para todas las cepas. CONCLUSIONES: La conservación en agua destilada resulta adecuada para preservar las cepas de Pseudomonas spp. y Staphylococcus spp. aisladas de muestras de alimentos durante un año con una buena viabilidad(AU)
INTRODUCTION: The distilled water has been used as a support means to preserve fungal strains, mainly due to lack of information on its benefits to maintain other microorganisms. Thus, authors assessed its usefulness to preserve bacteria of food origin in the collection of microbial cultures in the National Institute of Hygiene, Epidemiology and Microbiology. METHODS: A total of 12 strains (six from Pseudomonas spp and six from Staphylococcus spp) were assayed. Data on viability obtained during the year of conservation were processed using the SPSS statistical package version 11.5. The statistical analysis included that of variance to compare the means of recovery of viable for the following variables: time of conservation and dilution, the Scheffé's test of post hoc multiples comparisons for discrimination of means. The physiological characteristics and the response to Gram's tincture of strains were controlled. RESULTS: There were not significant differences among microbial groups conserved in distilled water. The factors time of conservation and dilution had influence on the recovery of the cultures. There was a good stability in vials recovery from the 7 study days. There were significant differences regarding the dilutions of a greater value. It was possible to obtain a 100 percent of stability in the physiological characteristics and in the response to Gram's tincture for all the strains. CONCLUSIONS: The conservation in distilled water is appropriate to preserve the strains of Pseudomonas spp and of Staphylococcus spp isolated from samples of foods during a year achieving a good viability(AU)
Subject(s)
Pseudomonas/isolation & purification , Staphylococcus/isolation & purification , Distilled Water , Clinical TrialABSTRACT
INTRODUCCIÓN: El agua destilada ha sido utilizada como medio de soporte para preservar cepas fúngicas, fundamentalmente por existir poca información sobre sus beneficios para mantener otros microorganismos. Con esta premisa, se decidió evaluar su utilidad para conservar bacterias, de origen alimentario, en la colección de cultivos microbianos del Instituto Nacional de Higiene, Epidemiología y Microbiología. MÉTODOS: Un total de 12 cepas (seis pertenecientes a Pseudomonas spp. y seis a Staphylococcus spp.) fueron ensayadas. Los datos de viabilidad obtenidos durante el año de conservación fueron procesados con el paquete estadístico SPSS versión 11.5. El análisis estadístico incluyó el análisis de la varianza para la comparación de las medias del recobrado de viables para las variables tiempo de conservación y dilución, y el test de Scheffé de comparaciones múltiples post hoc para la discriminación de las medias. Fueron controladas las características fisiológicas y la respuesta a la tinción de Gram de las cepas. RESULTADOS: No se encontraron diferencias significativas entre los grupos microbianos conservados en agua destilada. Los factores tiempo de conservación y dilución ejercieron su influencia sobre el recobrado de los cultivos. Se obtuvo estabilidad en la recuperación de viables a partir de los siete días de estudio. Se manifestaron diferencias significativas respecto a las diluciones de mayor valor. Se obtuvo 100 por ciento de estabilidad en las características fisiológicas y en la respuesta a la tinción de Gram para todas las cepas. CONCLUSIONES: La conservación en agua destilada resulta adecuada para preservar las cepas de Pseudomonas spp. y Staphylococcus spp. aisladas de muestras de alimentos durante un año con una buena viabilidad.
INTRODUCTION: The distilled water has been used as a support means to preserve fungal strains, mainly due to lack of information on its benefits to maintain other microorganisms. Thus, authors assessed its usefulness to preserve bacteria of food origin in the collection of microbial cultures in the National Institute of Hygiene, Epidemiology and Microbiology. METHODS: A total of 12 strains (six from Pseudomonas spp and six from Staphylococcus spp) were assayed. Data on viability obtained during the year of conservation were processed using the SPSS statistical package version 11.5. The statistical analysis included that of variance to compare the means of recovery of viable for the following variables: time of conservation and dilution, the Scheffé's test of post hoc multiples comparisons for discrimination of means. The physiological characteristics and the response to Gram's tincture of strains were controlled. RESULTS: There were not significant differences among microbial groups conserved in distilled water. The factors time of conservation and dilution had influence on the recovery of the cultures. There was a good stability in vials recovery from the 7 study days. There were significant differences regarding the dilutions of a greater value. It was possible to obtain a 100 percent of stability in the physiological characteristics and in the response to Gram's tincture for all the strains. CONCLUSIONS: The conservation in distilled water is appropriate to preserve the strains of Pseudomonas spp and of Staphylococcus spp isolated from samples of foods during a year achieving a good viability.
