A search of Yersinia enterocolitica in foods of animal origin has been carried out. Isolates were obtained from 450 samples of cold foods: 100 samples of cooked ham, 150 samples of salami, 100 samples of porcine cheese (artisan cold foods), and 100 samples of mortadella. Enrichments were performed in 0.067 M phosphate buffered saline solutions, pH 7. 6, containing 1% sorbitol and 0.15% biliary salts. The samples were postenriched in 0.5% KOH. Subcultures were done in Salmonella-Shigella agar and MacConkey agar. Isolates were identified through biochemical, serological, and phagotyping methods. The following biovars (B), serovars (O), and phagovars (Lis) were isolated from cooked ham B2 0:9 Lis X3 (1%), from salami B1 0:5 Lis Xz and B2 0:9 Lis X3 (1.33%), from porcine cheese B2 0:9 Lis X3 (2%), and from mortadella (0%). Virulence tests (calcium dependent growth at 37°C and autoagglutination activity at 37°C) were always negative. Serovar B2 0:9 Lis X3 associated with human disease was isolated. It is concluded from the results of this study that Y. enterocolitica isolates from cold foods lack of pathogenic importance.
Biovars, Serovars, and Phagovars of Yersinia enterocolitica Isolated From 450 Samples of Cold Food in San Luis, Argentina
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LIDIA del C. VELÁZQUEZ, MARÍA E. ESCUDERO, ANA MARÍA S. DE GUZMÁN; Biovars, Serovars, and Phagovars of Yersinia enterocolitica Isolated From 450 Samples of Cold Food in San Luis, Argentina. J Food Prot 1 April 1993; 56 (4): 333–335. doi: https://doi.org/10.4315/0362-028X-56.4.333
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