DETECTION AND SURVIVAL OF <i>YERSINIA ENTEROCOLITICA</i> IN GOAT CHEESE PRODUCED IN SAN LUIS, ARGENTINA

In the annual reports of the European Food Safety Authority (EFSA), Yersinia enterocolitica (YE) is enumerated as the third most common enteric pathogen responsible for food poisonings. The objective of the paper was to determine the potential for Yersinia enterocolitica growth in blue cheese and in blue cheese with a probiotic (Lactobacillus acidophilus LA-5®). The experiment was carried out with five different cheese batches. The potential of YE growth was determined at 3, 6, 9, 12 and 15°C in ten time intervals up to 480 h of storage. The initial contamination level was set at~10 3 cfu/g YE. The studies demonstrated that at lower temperatures there was a systematic increase in the number of cells throughout the storage period, whereas at higher temperatures stationary and die-off phases were observed. By comparing the increase in the number of YE cells in both cheese varieties, it may be observed that at 6, 9 and 12°C the number of YE cells was lower in blue cheese with probiotic than in blue cheese at each stage of the experiment although it did not guarantee the microbiological safety of the product.

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Growth potential of Yersinia enterocolitica in blue cheese and in blue cheese with probiotic -Lactobacillus acidophilus LA-5®

Zadernowska

Chajęcka‐Wierzchowska

Ogryzek

2015

J Food Sci Technol

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EFFECTS OF ORANGE JUICE pH ON SURVIVAL, UREASE ACTIVITY AND DNA PROFILES OF YERSINIA ENTEROCOLITICA AND YERSINIA PSEUDOTUBERCULOSIS STORED AT 4C

Abdela¹,

Graham²,

Habtemariam

et al. 2011

Journal of Food Safety

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The objective of this study was to determine the survival, growth rate and possible cellular adaptation mechanisms of Y. pseudotuberculosis and Y. enterocolitica in orange juice under different pH conditions. Yersinia was inoculated in orange juice with adjusted pH levels of 3.9, 4.0, and 7.0 and stored at 4 C for 3, 24, 72 and 168 hours (h). The inter-and intra-species variation is significant to the pH and time of incubation variables (p<0.05). At 3.9 pH the CFU (colony forming units) count decreased significantly. At pH 3.9 and 4.0, Y. enterocolitica and Y. pseudotuberculosis survived for at least 30 days and 15 days, respectively. Yersinia that survived under low pH in orange juice revealed enhanced urease activity within 12 h of incubation. The attachment gene (ail) could not be detected by PCR in Y. enterocolitica from undiluted sample incubated for 24 h or longer. Moreover, the FesI-restriction profile was altered when Y. pseudotuberculosis was stored at pH 4.0 orange juice for 7 days. These results indicate that Yersinia could survive and grow at low pH and the survival mechanisms could also enable the bacteria to survive the stomach pH barrier to cause enteric infection.

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Behavior of Yersinia enterocolitica in UF White Cheese: Impact of Different Storage Temperatures on Various Strains

Abdollahi

Hanifian

2015

Journal of Food Safety

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This study aimed to investigate the effect of different temperatures on survival of various strains of Yersinia enterocolitica during the storage of ultra-filtered (UF) white cheese. UF pasteurized cow milk was inoculated with 3 log colony-forming unit per gram of two standard strains (DSM 11502 and DSM 9499) and one native strain of Y. enterocolitica. Cheese samples were prepared according to the regular procedure and stored at 14, 8 and 25C. The variation of Y. enterocolitica populations was tracked throughout the 60 days of storage, and the enumerated colonies were confirmed by polymerase chain reaction. According to the results, the number of Y. enterocolitica increased significantly (P < 0.01) after incubation time; however, it was diminished during storage period. Data also suggested that survival of Y. enterocolitica is temperature dependent. Moreover, the native strain of Y. enterocolitica survived longer than standard strains. PRACTICAL APPLICATIONSRapid increasing of Y. enterocolitica during ultra-filtered (UF) white cheese preparation revealed the necessity for retaining hygienic conditions to avoid crosscontamination. In addition, the detrimental condition provided by the activity of starter bacteria, acidic pH, salt and storage time was not sufficient as Y. enterocolitica survived the 2-month storage period of UF white cheese. Results showed that behavior of native strains could be significantly different from the laboratory-adopted strains. Therefore, in food model studies it is recommended that the survival of native microbial strains be assessed along with the standard ones.

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DETECTION AND SURVIVAL OF YERSINIA ENTEROCOLITICA IN GOAT CHEESE PRODUCED IN SAN LUIS, ARGENTINA

Cited by 3 publications

References 26 publications

Growth potential of Yersinia enterocolitica in blue cheese and in blue cheese with probiotic -Lactobacillus acidophilus LA-5®

Growth potential of Yersinia enterocolitica in blue cheese and in blue cheese with probiotic -Lactobacillus acidophilus LA-5®

EFFECTS OF ORANGE JUICE pH ON SURVIVAL, UREASE ACTIVITY AND DNA PROFILES OF YERSINIA ENTEROCOLITICA AND YERSINIA PSEUDOTUBERCULOSIS STORED AT 4C

Behavior of Yersinia enterocolitica in UF White Cheese: Impact of Different Storage Temperatures on Various Strains

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