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Isolation of Potentially Virulent Yersinia enterocolitica from Variety Meats
Author(s) -
STERN NORMAN J.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb14526.x
Subject(s) - yersinia enterocolitica , microbiology and biotechnology , virulence , isolation (microbiology) , serotype , agar , biology , throat , yersinia , agar plate , bacteria , biochemistry , genetics , anatomy , gene
Sixty‐three samples of variety meats were examined for the presence of Yersinia enterocolitica . Surface swab samples in a modified selenite enrichment broth were incubated at 23°C for 2 and 3 days and then streaked onto MacConkey agar with Tween 80 or refrigerated bismuth sulfite agar, with and without a potassium hydroxide preplating treatment. The organism was isolated from 2 of 23 porcine throat swabs but was not isolated from 40 bovine tongue, kidney, heart, or liver swabs. The isolates from the throat swabs were classified into Nilehn and Wauters biotypes 3 or 4. One porcine isolate was of serotype 0:19, while another isolate from the second Y. enterocolitica ‐bearing porcine throat swab was nontypeable. The nontypeable isolates autoagglutlnated in tissue culture when grown overnight at 35°C, suggesting that these isolates are potentially virulent. The results of this study support the contention of European researchers that swine may be a significant source of Y. enterocolitica involved in human infections.