Isolation of Yersinia enterocolitica from ready-to-eat foods and pork by a simple two step procedure

Toora, S.; Budu-Amoako, E.; Ablett, R.F.; Smith, J.

Isolation of Yersinia enterocolitica from ready-to-eat foods and pork by a simple two step procedure

1994

Toora, S. | Budu-Amoako, E. | Ablett, R.F. | Smith, J.

Out of 119 ready-to-eat food samples and pork processed for isolation of Yersinia enterocolitica, 15 samples (12.6%) were positive for the presence of Y. enterocolitica by a two step procedure in a modified trypticase soy broth containing 0-25% yeast extract, 0.2% bile salts and 4 micrograms ml-1 Irgasan at pH 7.6 and upon incubating at 10 degrees C and 22 degrees C for 6 days. Only five samples (4.2%) were positive by cold enrichment in trypticase soy broth containing 0.2% yeast extract, incubated at 4 degrees C for 14 days. Four strains of Y. enterocolitica and one strain of Y. intermedia were isolated from pork samples processed by cold enrichment. Out of 15 strains of Y. enterocolitica isolated from pork (four strains) and ready-to-eat food samples (10 strains) by two step procedure only three strains belonged to pathogenic serotype O:3 and which were isolated only from pork samples. Overall recovery of Y. enterocolitica was much better by the two step procedure as compared to cold enrichment (P < 0.05).

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