Presence of cachavirus in Chinese pet cats

A study (lead scientist: Jun Ji) detected the presence of cachavirus in Chinese pet cats, with a low infection rate of approximately 1.17% in diarrheic cats (cats with diarrhea). The virus was found to co-infect with FPV (Feline parvovirus) in one sample, and there was no statistically significant association between the presence of the virus and diarrheic signs.

Tabby and white street cat in China. Image in public domain.

The study suggests that larger investigations and animal inoculation experiments are needed to determine whether cachavirus may be pathogenic (a pathogen such as a bacterium or a virus causing disease). The phylogenetic trees based on NS1 and VP1 indicate that the cachaviruses from dogs and cats belong to the same branch, suggesting a recent common origin. However, the cachavirus strains detected in Chinese cats were quite different from the fechavirus and more closely related to the virus previously found in dogs in the United States. 

The study only obtained a partial genome sequence, and further studies are required to obtain the complete sequence and confirm the difference. Compared with Cachavirus-1A and Cachavirus-1B, the cachavirus from cats demonstrated changes in amino acid sites, and some mutations changed the tertiary structure modeling of the two major viral proteins as predicted. 

Further studies are needed to investigate whether these changes lead to changes in the virus's function and pathogenesis. In conclusion, the study identified a novel parvovirus, cachavirus, in Chinese pet cats, which now appears to infect both dogs and cats. The findings of this study enhance our understanding of the tropism of different members of the Carnivore Chaphamaparvovirus 1 species.

Canine Cachavirus was novel parvovirus species has been firstly identified in dogs in USA.

The study referred to: Genetic Analysis of Cachavirus-Related Parvoviruses Detected in Pet Cats: The First Report From China. Link: https://doi.org/10.3389/fvets.2020.580836

Dogs

A similar study concerning the same virus in dogs was published 3 days before this one. It is called: Molecular characterization of Cachavirus firstly detected in dogs in China. 

The highlights are:

• This study firstly reported the presence of Cachavirus in pet dogs in China.
• A low rate of Cachavirus positivity (1.23%) was found only in dogs with diarrhea symptoms.
• Most mutations were found in NS1 of Chinese Cachavirus strains compared with the two strains from the United States.

Note: Google does not help me in providing details of this virus. Nonetheless I feel that the study is useful.

Toxoplasma gondii infections in Chinese and ethnic minority races in China mainly caused by eating raw meats

The people who dislike cats say that cat owners and other people get toxoplasma gondii infections from cats through cat faeces as the feces can contain oocysts for a short period. And there's lots of discussion on the Internet about this and whether a pregnant woman should have a domestic cat companion. Toxoplasmosis is a zoonotic disease.

But the experts, and I would include myself in that, say that the major way people contract toxoplasma gondii infections is through their handling of and their eating of certain foods. I'm referring to undercooked or uncooked foods and handling raw foods and then using their hands to eat cooked foods. This creates cross contamination.

And in this vein, I've picked up a study on the Internet about Toxoplasma gondii infections in humans in China dated 2011.

The study is interesting because in certain parts of China they have very specific eating habits. Sometimes these eating habits exacerbate the likelihood of contracting toxoplasmosis.

The first human case of toxoplasmosis in China was reported in 1964 and there were many human cases reported in China after an epidemic survey on toxoplasmosis was carried out in Guangxi province in 1978. The difficulty is that it is hard to glean information from Chinese documents because little information is published in English.

Interestingly, and this point needs to be made, based upon the documents surveyed, the prevalence of toxoplasmosis in humans in China is lower than in France for example (50-75% seropositive). A lot lower in fact. Although in the provinces in China the incidences of toxoplasmosis increased from 5.2% in 1988 to 7.9% in 2004.

Guizhou province and Guangxi province had the highest levels of prevalence at 15.1% and 12.7% respectively. The ethic group Miao and the highest incidence of Toxoplasma gondii infections in people at 25.4%.

They state that the eating habits of the ethnic groups surveyed were an important part in being infected. For example, people living in south-west China enjoy eating raw or half-raw meat. Or they eat animal organs as part of their tradition. They might eat sour-meat or pork or beef which is half-raw. The Mongol people like to eat their traditional food using their hands after contact with animals or raw meat (Mongolian Finger Mutton).

The study points to the fact that the greatest risk of being infected with toxoplasma gondii is through eating or handling raw meat. A toxoplasma gondii infection is usually harmless (asymptomatic) but can cause serious illness.

The incidence of Chinese citizens with tuberculosis and hepatitis B of a toxoplasma gondii infection was much higher at 35.3% and 19.2% respectively. Most of the cases were chronic infections. And they state that "70% of individuals infected with T gondii and tuberculosis had the experience of intimate contact with animals."

The study concluded that the oral route of a T. gondii infection is the major route. And pigs in China are often infected. The infection rate in pigs in some parts of China is 53.4% whereas in the USA it is 2.7%. The Chinese like their pork. As I recall, they are the biggest consumers of pork in the world.

The conclusion that one takes from the study is that the greatest risk of being infected with T gondii is through the handling and eating of raw or semi-raw meats due to cultural traditions.

In the West, such as in America, the greatest risk will be through handling raw meat in the kitchen. Veterinarians will tell you that people get the disease from eating raw or undercooked pork, beef, mutton or veal or unpasteurised dairy products which contain toxoplasma organisms.

It is the handling of these products and the consuming of them and the necessary regulations and advice issued by governments concerning these matters that count in terms of reducing infections. 

Educational programs are important to help people change their habit of consuming undercooked meat. Lastly, water that hasn't been boiled in certain districts of China are an issue because oocysts can survive up to 3 years and be transmitted by water through direct drinking.

The study: Zhou, P., Chen, Z., Li, HL. et al. Toxoplasma gondii infection in humans in China. Parasites Vectors 4, 165 (2011). https://doi.org/10.1186/1756-3305-4-165

Raw dog food manufactured in Europe contains antibiotic-resistant bacteria

A study has revealed that raw dog food manufactured in Europe contains antibiotic-resistant bacteria including superbugs of the type found in hospital patients. This news immediately brings to mind the advice by veterinarians in the UK and in America that cat owners should not make their own raw cat food. I have been sceptical about that advice on the basis that veterinarians want to sell commercially prepared cat food in their clinics.

 Raw dog food manufactured in Europe contains antibiotic-resistant bacteria. Is the cat food version safe?

However, the shocking news that commercially prepared raw dog food contains these pathogens supports the veterinary advice. The new research was presented at the European Congress of Clinical Microbiology & Infectious Diseases (2021). This revelation about raw dog food indicates that it presents an international public health risk to the citizens of Europe. And, as mentioned, there might be wider implications.

The researchers suggested that the trend for feeding dogs raw food (and there is a general trend slowly building to feed cats raw food as well) may be fuelling the spread of antibiotic-resistant bacteria.

The researchers analysed 55 samples of dog food of which 14 were raw-frozen across 25 brands available internationally and nationally. Of the raw foods analysed 54% contained enterococci. More than 40% of the enterococci were resistant to many antibiotics. There was also resistance to vancomycin and teicoplanin. The enterococci were also resistant to linezolid which is a last-resort antibiotic considered vitally important by the WHO.

They genetically sequenced the bacteria in raw dog food and found that it was identical to bacteria in hospital patients in the UK, Germany and the Netherlands.

Comment: the news surprises me. It would seem to scotch any idea that feeding your cat or dog raw food is a good one. The news may put a halt to the increase in sales of law pet foods unless something is done about the quality. If manufacturers are unable to ensure that their raw pet foods are free of pathogens then what chance do pet owners have if they make home-made raw cat and dog food?

I would have thought that this research would prompt a review of how raw pet foods are manufactured and how they should be made in the home. Raw food should be better than commercially prepared cat and dog foods which are highly artificial. I have heard good things about raw foods in improving the digestive tract and general health. However, any improvements in health are being offset it seems to me by the risks posed as stated above.

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