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Incidence of Yersinia enterocolitica and Related Species in Some Fish, Meat and Meat Products in India
Author(s) -
Khare S S,
Kamat A S,
Doctor T R,
Nair P M
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199610)72:2<187::aid-jsfa631>3.0.co;2-0
Subject(s) - incubation , biology , fish <actinopterygii> , food science , agar , virulence , microbiology and biotechnology , brain heart infusion , preservative , bacteria , biochemistry , fishery , genetics , gene
A total of 38 samples, including 15 fish products, 11 meat products from retail shops and 12 pork products from a factory place, was examined for the presence of Yersinia species. Six well‐known isolation protocols were used. A two‐stage enrichment procedure including 48 h incubation of sample homogenates in brain heart infusion at 8–10°C followed by incubation in sorbitol bile broth at 22–28°C for 48 h recovered the highest number of Yersinia spp on cefsulodin–irgasan–Novobiocin agar. A total of 302 isolates, consisting mainly of Y intermedia (74, 41, 25), Y pestis (4, 8, 23), Y enterocolitica (5, 6, 5) and Y pseudotuberculosis (0, 5, 1) was obtained from retail fish and meat products and from factory oriented pork products, respectively. Many of the isolates were not identified to species level because of their unusual biochemical reactions. None of the Y enterocolitica isolates contained the virulence plasmid as evidenced by their biotype (5 and 1) and inability to bind crystal violet.