Sarcocystis Spp. Prevalence in Bovine Minced Meat: A Histological and Molecular Study

@article{Meistro2015SarcocystisSP,
  title={Sarcocystis Spp. Prevalence in Bovine Minced Meat: A Histological and Molecular Study},
  author={S. Meistro and S. Peletto and M. Pezzolato and K. Varello and M. Botta and G. Richelmi and C. Biglia and E. Baioni and P. Modesto and P. Acutis and E. Bozzetta},
  journal={Italian Journal of Food Safety},
  year={2015},
  volume={4}
}
  • S. Meistro, S. Peletto, +8 authors E. Bozzetta
  • Published 2015
  • Biology, Medicine
  • Italian Journal of Food Safety
  • 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. [...] Key Method 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…Expand Abstract
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