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Isolement de Yersinia à partir de viande (de porc ou de volaille) crue ou précuite (langues de porc et saucisses) en vente chez des détaillants à Mexico.

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

Auteurs : QUIÑONES-RAMÍREZ E. I., VÁZQUEZ-SALINAS C., RODAS-SUÁREZ O. R., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Isolation of Yersinia from raw meat (pork and chicken) and precooked meat (porcine tongues and sausages) collected from commercial establishments in Mexico City.
  • Identifiant de la fiche : 2001-1939
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 4
  • Date d'édition : 04/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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