Procedures for Recovery of Stressed and Injured Cells of Yersinia Enterocolitica from Meat and Meat Products

Author:

KOUNEV ZHEKO1

Affiliation:

1. Central Veterinary Research Institute, Boul. P. Slavejkov 15,1606 Sofia, Bulgaria

Abstract

A new three-step procedure (TSP) for the recovery of Yersinia enterocolitica 0:3 from frozen meat, salted and dried meat products, raw dried meat products, and cooked perishable sausages, has been developed. The TSP is based mainly on enrichment in 0.15 M phosphate-buffered saline at 25°C. In the TSP, selected dilutions of samples are enriched for 1, 2, 3, 4, 24, and 48 h and then plated onto nonselective and selective agar media after or without alkali treatment. Additional enrichment was performed with half of the samples at 25°C for 24 h, and the rest at 4°C for up to 2 wk, followed by alkali treatment and plating on selective agar medium. Recovery of Y. enterocolitica was better using the TSP than the other method used for isolating the organism from meats.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Injured and Stressed Cells;Encyclopedia of Food Microbiology;2014

2. Surface plasmon resonance immunosensor for the detection of Yersinia enterocolitica;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2005-05

3. Detection of pathogenic Yersinia enterocolitica in milk and pork using a DIG-labelled probe targeted against the yst gene;International Journal of Food Microbiology;1997-07

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