Detection of Yersinia spp. in meat products by enrichment culture, immunomagnetic separation and nested PCR

Detection and Characterization of Shiga Toxin ProducingEscherichia coli,Salmonellaspp., andYersiniaStrains from Human, Animal, and Food Samples in San Luis, Argentina

“…Contrary to the antibiotic sensitivity demonstrated by our Salmonella isolates, Ibar et al [34] observed multidrug resistance in different Salmonella serotypes isolated from porcine in Argentina against antimicrobials commonly used in veterinary medicine. Regarding Y. enterocolitica antimicrobial susceptibility, our results matched those reported by Lucero Estrada et al [8] and Bonardi et al [31] who observed resistance to cephalotin and ampicillin.…”

“…The Yersinia prevalence observed in this work was lower than 5.5% from pork and beef sausages and minced meat obtained by Lucero Estrada et al [8] who detected Y. enterocolitica B1A (O:5 and O:6,30), B2 O:9, and Y. intermedia in our region. Previously, Floccari et al [27] isolated 10% Y. enterocolitica B1A O:5, Y. intermedia , and Y. frederiksenii from 70 chicken carcasses in Argentina.…”

“…Escherichia coli O157:H7 EDL933 Sor-/ β glu-/E-Hly+/eae +, biotype C, producer of Stx1 and Stx2, was employed as positive control in PCR targeting STEC stx1/stx2 genes and Salmonella Braenderup H9812 was used as molecular size marker in PFGE. Y. enterocolitica B1A O:5 CLO229 and Y. enterocolitica B1A O:6,30 CLO225, local strains isolated from sausages, were utilized as positive controls in ystB gene PCR [8]. These strains were maintained at 4°C on trypticase soy agar slants (TSA, Merck, Darmstadt, Germany).…”

“…Chromosomal DNA contained in agarose plugs was digested with 10 U XbaI (Fermentas, Burlington, Ontario, Canada) for two hours, according to manufacturer's instructions. Plugs were cut in approximately 1-mm-thick slices, placed in the CHEF-DRIII chamber (Bio-Rad, Hercules, CA, USA), and PFGE was performed using an electric field of 6 V/cm at 14°C, angle of 120° and switching times of 2.2 (initial time) to 63.8 s (final time) for Salmonella and E. coli O157:H7, and 1.8 s (initial time) to 20 s (final time) for Y. enterocolitica , over 20 h [6, 8]. Migration of the DNA fragments was achieved in a 1.0% pulsed-field agarose gel (Bio-Rad) submerged in 0.5X TBE buffer (45 mM Tris-borate (Sigma) and 1 mM EDTA (Sigma)).…”

Evaluation of the ISO 10273:2003 method for the isolation of human pathogenic Yersinia enterocolitica from pig carcasses and minced meat

“…Based on culture methods, carcass contamination varies between 0% and 22% (FredrikssonAhomaa et al, 2000;Gürtler et al, 2005;Laukkanen et al, 2009Laukkanen et al, , 2010bLindblad et al, 2007;Nesbakken et al, 2008), whereas the occurrence in minced meat samples is generally below 5% (Arnold et al, 2004;Fredriksson-Ahomaa et al, 1999;Güven et al, 2010;Messelhausser et al, 2011;Thisted Lambertz et al, 2007). As a higher prevalence of pathogenic Y. enterocolitica has been obtained using PCR detection (Fredriksson-Ahomaa et al, 1999;Lindblad et al, 2007;Lucero Estrada et al, 2012;Thisted Lambertz et al, Fig. 3.…”