Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia

Arsić, M.Z.; Vičić, Ivan; Galić, Nataša; Dmitrić, Marko; Kureljušić, Jasna; Dimitrijević, Miodrag; Petrović, Miloš; Šarić, Ljubiša; Karabasil, Nedjeljko

doi:10.1016/j.rvsc.2022.08.007

Cited by 3 publications

(11 citation statements)

References 35 publications

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“…Our study found a 100% similarity within two clusters. This finding is in accordance with other studies which indicate a high degree of similarity and a minor genetic variation among 4/O:3 bioserotype strains, restriction enzyme applied ( Spe I, Not I, or Xba I) [ 8 , 19 , 30 ]. In previous studies, we found that the genome of Y. enterocolitica is the most stable compared to the other two pathogenic species, Y. pestis and Y. pseudotuberculosis [ 31 ].…”

Section: Discussionsupporting

confidence: 93%

“…In our study, all genetically proven Y. enterocolitica strains harbored the genes of virulence ail and ystA, indicating a high pathogenic potential of the pig Y. enterocolitica isolates. Similarly, other studies identified ystA and ail genes with a high rate of presence among isolated Y. enterocolitica [ 8 , 19 , 20 , 30 ]. Of note, the presence of pYV is based on the detection of different genes, and the complete virulence of Y. enterocolitica depends on plasmid availability as well.…”

Section: Discussionsupporting

confidence: 52%

“…The estimated 6.7% prevalence of pathogenic Y . enterocolitica in healthy slaughtered pigs in this study is relatively lower compared to other European countries, such as Serbia (10.4%) [ 8 ], Italy (14% and 27.4%) [ 19 , 20 ], Belgium (23.5%) [ 9 ], Latvia and Lithuania (35%) [ 7 ], Croatia (43%) [ 17 ], Finland (60%) [ 21 ], Switzerland (85%) [ 12 ], and Spain (93%) [ 22 ]. The high prevalence in some countries could be explained by the different isolation methods, different age of the pigs, technical parameters, etc.…”

Section: Discussionmentioning

confidence: 58%

“…Moreover, in line with similar studies, we support the hypothesis of serotype O:3 predominance within biotype 4 of pig isolates. Y. enterocolitica 4/O:3 seems to be the most frequently detected and isolated bioserotype from healthy pigs in European counties [ 8 , 19 , 21 ], with the exception of the United Kingdom [ 27 ]. Our study identified Y. enterocolitica 4/O:3 as the only bioserotype isolated among healthy pigs in a slaughterhouse in Bulgaria.…”

Section: Discussionmentioning

confidence: 99%

“…Pigs are considered to be the major reservoir for human pathogenic strains [ 6 ]. Bacteria persist in the lymphatic tissue of healthy pigs and are frequently disseminated to porcine carcasses during the slaughter process [ 7 , 8 , 9 , 10 , 11 ]. Although Y. enterocolitica can be isolated from carcasses, tongues, and feces, the porcine tonsils are still the most important source for bacterial isolation [ 9 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Prevalence, Genetic Homogeneity, and Antibiotic Resistance of Pathogenic Yersinia enterocolitica Strains Isolated from Slaughtered Pigs in Bulgaria

et al. 2023

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Yersiniosis is the third most commonly reported foodborne zoonosis in the European Union. Here, we evaluated the prevalence of pathogenic Yersinia enterocolitica among healthy pigs (as a major reservoir) in a slaughterhouse in Bulgaria. A total of 790 tonsils and feces from 601 pigs were examined. Isolation and pathogenicity characterization was carried out by the ISO 10273:2003 protocol and Polymerase Chain Reaction (PCR), detecting the 16S rRNA gene, attachment and invasion locus (ail), Yersinia heat-stable enterotoxin (ystA), and Yersinia adhesion (yadA) genes. Genetic diversity was assessed by pulsed-field gel electrophoresis (PFGE), and antimicrobial resistance by the standard disk diffusion method. Of all the pigs tested, 6.7% were positive for Y. enterocolitica. All isolates belonged to Y. enterocolitica bioserotype 4/O:3. ail, and ystA genes were detected in all positive strains (n = 43), while the plasmid Yersinia virulence plasmid (pYV) was detected in 41. High homogeneity was observed among the strains, with all strains susceptible to ceftriaxone, amikacin and ciprofloxacin, and resistant to ampicillin. In conclusion, a low prevalence of Y. enterocolitica 4/O:3 was found in healthy pigs slaughtered in Bulgaria, not underestimating possible contamination of pork as a potential risk to consumer health.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 52%

Section: Discussionmentioning

confidence: 58%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Prevalence, Genetic Homogeneity, and Antibiotic Resistance of Pathogenic Yersinia enterocolitica Strains Isolated from Slaughtered Pigs in Bulgaria

et al. 2023

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Yersinia enterocolitica and Control Measures for Reducing Risks in the Pork Production Chain

Arsić,

Vićić,

Petrović

et al. 2023

Meat Technology

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Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat. The occurrence of Y enterocolitica on a farm can vary, depending on different risk factors, including production system and biosecurity level. At the slaughterhouse, the contamination level of carcasses depends to a great extent on practices during lairage, along with the handling and processing of the head, tongue, tonsils, and rectum of slaughtered pigs. A comprehensive approach for further Y enterocolitica farm/slaughterhouse categorization, improved hygiene practices, and mandatory surveillance for underestimated pathogens within the food chain is necessary for maintaining the One Health concept.

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Using Essential Oils to Reduce Yersinia enterocolitica in Minced Meat and in Biofilms

Vidaković Knežević,

Knežević,

Vranešević

et al. 2024

Foods

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Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 °C for 4 days. The Y. enterocolitica strains formed biofilms at 15 °C and 37 °C in tryptic soy broth and Luria–Bertani broth, while no biofilms were obtained at 5 °C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects.

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Risk factors and the overall characterization of Yersinia enterocolitica as an initial model of pathogen surveillance in the pig production system in Serbia

Cited by 3 publications

References 35 publications

Prevalence, Genetic Homogeneity, and Antibiotic Resistance of Pathogenic Yersinia enterocolitica Strains Isolated from Slaughtered Pigs in Bulgaria

Prevalence, Genetic Homogeneity, and Antibiotic Resistance of Pathogenic Yersinia enterocolitica Strains Isolated from Slaughtered Pigs in Bulgaria

Yersinia enterocolitica and Control Measures for Reducing Risks in the Pork Production Chain

Using Essential Oils to Reduce Yersinia enterocolitica in Minced Meat and in Biofilms

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