Behavior ofYersinia enterocoliticain Foods

Abstract

Yersinia enterocolitica are ubiquitous, being isolated frequently from soil, water, animals, and a variety of foods. They comprise a biochemically heterogeneous group that can survive and grow at refrigeration temperatures. The ability to propagate at refrigeration temperatures is of considerable significance in food hygiene. Virulent strains of Yersinia invade mammalian cells such as HeLa cells in tissue culture. Two chromosomal genes, inv and ail, were identified for cell invasion of mammalian. The pathogen can cause diarrhoea, appendicitis and post-infection arthritis may occur in a small proportion of cases. The most common transmission route of pathogenic Y. enterocolitica is thought to be fecal-oral via contaminated food. Direct person-to-person contact is rare. Occasionally, pathogenic Y. enterocolitica has been detected in vegetables and environmental water; thus, vegetables and untreated water are also potential sources of human yersiniosis. However, the isolation rates of pathogenic Y. enterocolitica have been low, which may be due to the limited sensitivity of the detection methods. To identify other possible transmission vehicles, different food items should be studied more extensively. Many factors related to the epidemiology of Y. enterocolitica, such as sources, transmission routes, and predominating genotypes remain obscure because of the low sensitivity of detection methods.

Safety characterization of Yersinia enterocolitica strains isolated from raw milk in Western Algeria

“…The frequent association of Y. enterocolitica with raw milk (Bernardino-Varo et al, 2013) and the ability of this organism to grow in milk at refrigeration temperatures (Bari et al, 2011) have been well documented. Some Y. enterocolitica biotypes are considered as the major prevalent milk-borne pathogens (Bernardino-Varo et al, 2013); they are responsible for gastroenteritis and other syndromes in humans and animals (Huovinen et al, 2010;Singh and Virdi, 2004b).…”

Microbiological Quality of Fresh-Cut Carrots and Process Waters

“…However, when the positive RT-PCR samples were cultivated, no pathogenic Y. enterocolitica strains were detected. Water has been relatively widely investigated and revealed to be a significant reservoir for nonpathogenic Y. enterocolitica (2). Nonpathogenic Y. enterocolitica was found in almost all our samples of wastewater and washing water but in only 2 of the 10 process water samples.…”

“…RT-PCR-positive samples were then cultivated, but Y. enterocolitica was not found. In some other studies examining the occurrence of pathogenic Y. enterocolitica in foods, the prevalence has been higher by PCR than by the culturing method (2).…”

Growth kinetics of a native toxigenic isolate of Yersinia enterocolitica CFR 2301 under the influence of incubation temperature, pH, sodium chloride and sodium nitrite

“…Few factors such as incubation temperature, pH, salt concentration and water activity are predominant in that they affect the growth of organisms Duffy et al 1999). However, in those bacterial organisms that can behave both as psychrophile and mesophile, time-temperature combinations become an important and deciding factor for the level of microbial populations reached (Zwietering et al 1994;Bari et al 2011).…”

“…Among the significant foodborne pathogenic bacterial species, Yersinia enterocolitica appears to be implicated in several foodborne outbreaks (Ackers et al 2000;Sakai et al 2005;GrahekOgden et al 2007). There have been several studies focusing on the growth behavior of Y. enterocolitica under the influence of extrinsic and intrinsic factors, both in culture broth and food systems Sutherland and Bayliss 1994;Bhaduri et al 1994Bhaduri et al , 1995Geer et al 1995;Pin et al 2000;Bozkurt and Erkmen 2001;Wei et al 2001;Virto et al 2005; Bari et al 2011). The intrinsic factors that greatly influence microbial growth are pH, moisture content, oxidationreduction potential (Eh), nutrients and antimicrobials.…”