The occurrence of Mycobacterium avium in samples of meat and meat products from the retail network in the Czech Republic

The aim of this study was to examine meat and meat products originating from the Czech market and to determine whether the presence of Mycobacterium avium could be confirmed or not. Analysis of raw, heat treated and fermented meat products was performed using a quantitative real-time PCR method (qPCR) for the detection of specific insertion sequences for selected subspecies of M. avium – M. avium subsp. paratuberculosis (MAP), M. avium subsp. avium (MAA) and M. avium subsp. hominissuis (MAH). A total number of 77 meat products were tested. The presence of at least one type of M. avium was detected in 27 (35%) of these products. Seventeen (22%) products contained MAP DNA, four products (5%) contained MAA DNA, and twelve (16%) contained MAH DNA. The concentration of MAP and MAH DNA in certain samples exceeded 104 genomes.g-1. Analysis of meat and meat products, in some of which DNA of M. avium subspecies unusual for the type of meat tested was detected, demonstrated secondary contamination or cross contamination during processing. This finding may represent a potential risk for immunocompromised consumers.