Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage

• Published in: Meat science 2019-09, Vol.155, p.20-26
• Main Authors: Lorencova, Alena, Babak, Vladimir, Kralova, Alena, Borilova, Gabriela
• Format: Article
• Language: English
• Subjects: Fermentation; Inactivation; Meat; Paratuberculosis; Ripening
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2019.04.023

Mycobacterium avium subsp. paratuberculosis (MAP), the etiological agent of paratuberculosis, is considered to be a potential zoonotic pathogen and meat is one of the sources of MAP exposure for humans. MAP has been shown to be relatively resistant to different food processing methods, but there is a lack of information about the effects of ripening and fermentation processes on MAP survival in meat. Our results demonstrate that a short ripening process during teewurst production did not reduce MAP counts and viable mycobacteria were detected even during 4 weeks of storage. Although no viable MAP was recovered during the dry fermented sausage production process, there was no reduction in MAP count detected by real time PCR during production and storage of both sausages. Although the impact of foodborne exposure to viable MAP and/or mycobacterial components has not yet been clearly determined, the consumption of raw fermented meat products may be considered as a possible route of MAP transmission to humans. •Teewurst production did not ensure M. a. paratuberculosis (MAP) inactivation.•No viable MAP was recovered during dry fermented sausage production.•There was no reduction in MAP counts detected by qPCR in both types of sausages.•Consumption of raw sausages may represent a way of MAP transmission to humans.