Coxiella burnetii DNA, But Not Viable Bacteria, in Dairy Products in France

被引:69
作者
Eldin, Carole [1 ]
Angelakis, Emmanouil [1 ]
Renvoise, Aurelie [1 ]
Raoult, Didier [1 ]
机构
[1] Univ Mediterranee, Fac Med, URMITE, F-13385 Marseille 5, France
关键词
Q-FEVER; RAW-MILK; PREVALENCE; GOATS; COWS;
D O I
10.4269/ajtmh.12-0212
中图分类号
R1 [预防医学、卫生学];
学科分类号
1004 ; 120402 ;
摘要
Transmission by the oral route of Coxiella burnetii is controversial. Our objective was to evaluate dairy products in the transmission of Q fever. Pasteurized, unpasteurized, and thermized dairy products were tested for C. burnetii by using a quantitative polymerase chain reaction specific for IS1111 and IS30A spacers, culturing in human embryonic lung fibroblasts cells, and inoculation into BALB/c mice. We tested 201 products and C. burnetii was identified in 64%. Cow milk origin products were more frequently positive than goat or ewe products (P = 0.006 and P = 0.0001, respectively), and industrial food was more frequently positive than artisanal food (P < 0.0001). Food made from unpasteurized milk contained higher bacteria concentrations than food made from pasteurized milk (P = 0.02). All cultures were negative and mice did not show signs of illness. Farm animals are highly infected in France but consumption of cheese and yogurt does not seem to pose a public health risk for transmission of Q fever.
引用
收藏
页码:765 / 769
页数:5
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