Survey on the incidence and toxigenicity of yersinia enterocolitica in some meat products with confirmation using PCR

Abstract EN

A total of 120 samples of meat products including luncheon, beef burger, sausage and basterma (30 of each) were collected from different supermarkets and shops in Assiut city to study the prevalence of Yersinia spp.in these products and confirmation of the isolated Y.enterocolitica by PCR as well as the virulence of this organism.The obtained results showed that the incidence of Yersinaia spp.

wase 6.6, 10, 20 and 3.3% in examined luncheon, beefburger, sausage and basterma samples respectively.The recorded data revealed that the incidence of Y.enterocolitica in the same products was 6.7, 6.7, 13.3 and 3.3% respectively.

Concerning, Y.intermedia, it could be isolated from 3.3% of sausage samples only while Y.kristensenin was isolated from beef burger and sausage in percentage 3.3% for each.

The biotyping results of Y.enterocolitica in this study shown that the two strain of Y.

enterocolitica isolated from luncheon and the one strain which was isolated from basterma were of biotype 3 while one strain of Y.enterocolitica which isolated from beefburger was Biolype 2 and the other strain was of Biotype 3.

Also the four strains isolated form sausage were found to be two strains belonged to biotype 2 and the other two strains belonged to biolype3.

Confirmation of Y.enterocolitica was done by suing PCR while the virulence was carried out by using Autoagglutiration test.

The results revealed that 4 from 9 of the isolated Y.enterocolitica had the ability to cause turbidity or clumbing (virulent) in percentage of 44.4%.

The other 5 strains 55.5% were avirulent.

The public health importance of the organism was discussed and the suggestive measures for safe healthful products were outline.