Abstract
A survey has been carried out for the presence of Yersinia enterocolitioca
in raw meat products.
One hundred and twenty raw beef, chicken and ham samples
were assayed for the presence of Yersinia enterocolitica by
the 4 degrees °C enrichment method after 2 weeks of incubation
using phosphate buffered saline. Yersinia enterocolitica
biotype 1 A non agglutinable (NAG) was isolated from a
sample of beef and identified by Api 20 E System and additional
biochemical tests, Lipase, ?-D-Glucosidase and Pyrazinamidase.
The Author related about pathogenicity of Yersinia
enterocolitica biotype 1 A that may cause symptoms similar
to that caused by virulent biotypes. The presence of Yersinia
enterocolitica in raw meat products represents a health risk
for consumers therefore was suggested to yersiniosis control
and further surveillance studies on epidemiology of such
emerging pathogens.
