Isolation of Yersinia enterocolitica and Related Species from Red Meat and Milk

Abstract

A total of 150 samples, 50 each of beef, lamb and pork from 10 local retail stores in the Brisbane metropolitan area and 50 pasteurized and 150 raw bovine bulk milk tank samples obtained from Queensland United Foods (QUF), were examined for the presence of Yersinia spp. over 1 yr. Two isolation protocols were used to recover the organism with subsequent biochemical and serological identification. A total of 114 isolates, consisting of Y. enterocolitica (23,12,15,40), Y. intermedia (0,3,5,1), Y. frederiksenii (4,1,0,10) were obtained from beef, lamb, pork, and milk, respectively. No pasteurized milk samples were positive for the organism. None of the isolated strains was found to harbor the virulence plasmid as indicated by the crystal violet‐binding assay.

Incidence and antibiotic susceptibilities of Yersinia enterocolitica and other Yersinia species recovered from meat and chicken in Tehran, Iran

“…Ibraham examined 50 beef samples for Yersinia spp. in Turkey and the isolation rate was 20% including of 9 (18%) Y. enterocolitica and 2 (4%) Y. frederiksenii (Ibraham and Mac Rae, 1991). Also in another study in Spain, Y. enterocolitica and Y. frederiksenii were detected in 22 (55%) and 6 (15%) samples, respectively (Capita et al, 2002).…”

Incidence ofYersinia enterocoliticaand RelatedSpecies in Some Fish, Meat and Meat Productsin India

“…medium was also demonstrated in pure culture studies by Head et a1 (1982), or in the isolation of Y enterocolitica from naturally contaminated meat (Aulisio et a1 1980;Doyle and Hugdahl 1983;Ibrahim and MacRae 1991) and milk (Greenwood and Hooper 1989;Ibrahim and MacRae 1991). Also in a comparative study of selective media for recovery of Y enterocolitica, CIN medium proved to be highly selective giving 100% recovery of cell of 35 strains from all faecal samples (Head et at 1982) or from various food (Harmon et al 1983).…”

“…BHI also helped in recovering stressed Yersinia from processed flesh foods. The various methods especially recommended for recovery of Y enterocolitica from meat and meat product vary markedly in terms of enrichment medium, post-enrichment treatment (temperature and period) or recovery medium (Aulisio et a1 1980;Lee et a1 1980;Stern 1981;Schiemann 1982;Doyle and Hugdahl 1983;Harmon et a1 1983;Ibrahim and MacRae 1991). It also appears that the validity of the Yersinia isolation procedure depends mainly upon the type of food and its background flora.…”

“…This is mainly contaminated food is well documented in sporadic cases due to appalling sanitary conditions prevalent in the viland outbreaks of yersiniosis in different parts of the lages. world (Asakawa et al 1973;Olsousky 1975;Anon 1976;Ibrahim and MacRae (1991), in their surveillance Black et al 1978;Anon 1982;Aulisio et al 1983;Murrell report on red meat sampled from retail stores in Aus-1986). Symptoms of yersiniosis vary with the age of the tralia for the incidence of Y enterocolitica, referred to patient and generally include severe abdominal pain many papers reporting the occurrence of Yersinia in a that suggests an appendicitis-like attack, fever, diar-wide range of foods including water, milk, red meat, rhoea, headache and vomiting (Asakawa et a1 1973; chicken, vegetables and sea foods.…”

Effect of heat treatment, irradiation and storage conditions on the survival, growth and virulence of heat-shocked Yersinia enterocolitica in ground pork

“…This calcium-dependency of the organism at 37°C has been exploited by certain workers (Gemski et ai, 1980;Prpic et ai, 1983;Bhaduri etai, 1991) for developing tests for virulence. However, Yersinia is temperature-sensitive and can be eliminated fi'om food at temperatures above 60°C (Hanna et al, 1979;Ibrahim and Mac Rae, 1991).…”