Publication details
OCCURRENCE OF TOXOPLASMA GONDII IN DOMESTICATED PIGS AND WILD BOARS BRED IN THE CZECH REPUBLIC
| Authors | |
|---|---|
| Year of publication | 2015 |
| Type | Conference abstract |
| MU Faculty or unit | |
| Citation | |
| Description | In recent years, there has been an increase in the numbers of reported outbreaks, cases, associated with food borne parasitic infections arising from meat consumption. Toxoplasma gondii is the fourth important agent according to the global ranking of foodborne parasites by “importance” and their primary food vehicle (WHO 2013). The aim of this study was to determine the occurrence of T. gondii in sources of pork meat represented by pigs and wild boars slaughtered in the Czech Republic. Muscle samples (diaphragma) collected from a total of 499 animals were collected during years 2013 and 2014. Domesticated pigs came from one organic (n=48) and four conventional farms (n=61). Wild boars originated from three game reserves (n=356) and two free hunt localities (n=34) in the Czech Republic. The detection of T. gondii was achieved by homemade qPCR assay targeting simultaneously locus 529 rep and B1. The higher incidence of T. gondii was observed in organic farm (29.2 %) when compared to. conventional farms (14.8 %). It is in accordance with published data suggesting that intensive production systems have eliminated Toxoplasma infection in pigs. However, organic farming where pigs are not separated from the outside environment may lead to reemergence of this pathogen. The presence of T. gondii was also confirmed in wild boars, but with no significant difference between game reseves (9.8 %) and free hunting areas (8.8 %). To conclude, pigs grown under organic farming are exposed to contaminated environment (frequent occurrence of cats, infected mice or rats) more significantly than conventionally farmed pigs or wild boars. The results show that pork meat poses a certain health risk and can be a potential source of foodborne disease. This risk is increased in cases of consumption of raw or undercooked meat. |
| Related projects: |