Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133335
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorROZENTAL, T.
dc.contributor.authorFARIA, L. S. de
dc.contributor.authorFORNEAS, D.
dc.contributor.authorGUTERRES, A. L.
dc.contributor.authorRIBEIRO, J. B.
dc.contributor.authorARAUJO, F. R.
dc.contributor.authorLEMOS, E. R. S.
dc.contributor.authorSILVA, M. R.
dc.date.accessioned2021-08-09T12:00:32Z-
dc.date.available2021-08-09T12:00:32Z-
dc.date.created2021-08-09
dc.date.issued2020
dc.identifier.citationThe Brazilian Journal of Infectious Diseases, v. 24, n. 3, p. 208-212, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1133335-
dc.descriptionGlobal publications on Q fever have increased after the 2007 epidemic in the Netherlands. However, the epidemiology of Q fever/coxiellosis in Brazil is still poorly understood. Accordingly, there have been few studies investigating the presence of Coxiella burnetii in dairy products around the world, especially in Brazil, where consumption of fresh cheese made from raw-milk is very high. Objective: This study was a random survey to assess the prevalence of C. burnetii by PCR in traditional Minas artisanal cheese from the Serro microregion, Brazil, which is manufactured from bovine raw-milk. Methods: DNA extracted from 53 cheese samples were analyzed by nested PCR with C. burnetii-specific primers and the products confirmed by DNA sequencing. Results: Out of the 53 cheese samples five (9.43%) were C. burnetii DNA-positive, each coming from one of the respective randomly selected manufacturing agroindustries. Based on our results, it is estimated that 1.62 tons/day of ready-to-eat cheese made from raw-milk from a total of 16.2 tons produced daily in the study region are contaminated with C. burnetii.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectQueijo mineiro artesanal
dc.titleFirst molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected food safety hazard in ready-to-eat raw-milk product.
dc.typeArtigo de periódico
dc.subject.thesagroQueijo de Minaseng
dc.subject.thesagroZoonoseeng
dc.subject.thesagroSegurança Alimentareng
dc.subject.thesagroLeiteeng
dc.subject.nalthesaurusCoxiella burnetii
dc.subject.nalthesaurusFood safety
riaa.ainfo.id1133335
riaa.ainfo.lastupdate2021-08-09
dc.identifier.doihttps://doi.org/10.1016/j.bjid.2020.05.003
dc.contributor.institutionTATIANA ROZENTAL, Fundação Oswaldo Cruz
dc.contributor.institutionLETÍCIA SCAFUTTO DE FARIA, Universidade Federal de Juiz de Foraeng
dc.contributor.institutionDANIELLE FORNEAS, Fundação Oswaldo Cruzeng
dc.contributor.institutionALEXANDRO GUTERRES, Fundação Oswaldo Cruzeng
dc.contributor.institutionJOAO BATISTA RIBEIRO, CNPGLeng
dc.contributor.institutionFLABIO RIBEIRO DE ARAUJO, CNPGCeng
dc.contributor.institutionELBA REGINA SAMPAIO LEMOS, Fundação Oswaldo Cruzeng
dc.contributor.institutionMARCIO ROBERTO SILVA, CNPGL.eng
Aparece nas coleções:Artigo em periódico indexado (CNPGL)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
First-molecular.pdf833,5 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace