Share

Isolation of Yersinia from raw meat (pork and chicken) and precooked meat (porcine tongues and sausages) collected from commercial establishments in Mexico City.

Author(s) : QUIÑONES-RAMÍREZ E. I., VÁZQUEZ-SALINAS C., RODAS-SUÁREZ O. R., et al.

Type of article: Article

Summary

A total of 160 meat product samples were collected from commercial outlets in Mexico City to investigate the presence of different species of Yersinia by the 4 °C enrichment method after 1, 3, 5, and 7 days of incubation using alkaline treatment and isolating in cefsulodin-Irgasan-novobiocin and MacConkey agars with Tween 80. Overall, Yersinia spp. were isolated from 27% of the samples analyzed, whereas 40% of the raw and only 13% of the precooked samples were contaminated. The presence of Yersinia in raw and cooked meat products represents a health risk for consumers in Mexico, where further clinical studies are needed to assess the epidemiological importance of this pathogen.

Details

  • Original title: Isolation of Yersinia from raw meat (pork and chicken) and precooked meat (porcine tongues and sausages) collected from commercial establishments in Mexico City.
  • Record ID : 2001-1939
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 4
  • Publication date: 2000/04
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing