Yersinia enterocolitica‐LIKE ORGANISMS FROM VACUUM‐PACKAGED BEEF AND LAMB

Abstract

Characteristics are presented for Yersiniu enterocoliticu-like organisms isolated from vacuum-packaged beef and lamb stored for 21-35 days at l-3°C. Isolation of this organism was more frequent after 28 days of storage under vacuum conditions than under nonvacuum conditions (leaker packages). A higher incidence of isolates was obtained from cuts packaged under high vacuum conditions.

A Turkey survey of hygiene indicator bacteria and Yersinia enterocolitica in raw milk and cheese samples

“…Raw milk and inadequately pasteurized milk and milk products have also been implicated in transmission of Y. enterocolitica infections to humans (Black et al, 1978). Epidemiological studies in food microbiology revealed that refrigerated food stored over a long period pose an additional risk, because Yersinia, as a psychrotrophic microbe, is able to grow at temperatures as low as 0°C (Hanna, Zink, Carpenter, & Vanderzant, 1976). These microorganisms have been isolated in different countries from raw milk: in Australia (Ibrahim & Mac Rae, 1991;Hughes, 1979), Canada (Schiemann, 1978), France (Vidon & Delmas, 1981), Ireland (Walker & Gilmour, 1986), Italy (Franzin, Fantino, & Vidotto, 1984) and USA (Moustafa, Ahmed, & Marth, 1983) but, the incidence of Y. enterocolitica in derived dairy products was rarely reported (Hamama, Marrakchi, & el Othmani, 1992;Schiemann, 1978).…”

Yersinia enterocolitica : In Vitro Antimicrobial Susceptibility

“…Although the epidemiology of Y. enterocolitica infections has not been completely elucidated, present evidence indicates that wild and domestic animals may serve as reservoirs for the production of human infections (1). Furthermore, isolations of the organism from water (3,7) and from foods of animal origin (6,9) have recently been made in increasing numbers. Despite the increase in both environmental and clinical isolations of Y. enterocolitica, comprehensive antimicrobial susceptibility data are sparse (2,5,8).…”

Modified Atmosphere Packaging of Meat, Poultry and Their Products

“…Members of the family Enterobacteriaceae may also constitute part of the psychrotrophic microflora of vacuum-packaged meats [67,68,69,105,144]. Many Enterobacteriaceae, such as Citrobacter freundii, E. coli, Klebsiella pneumoniae and Salmonella spp., which are commonly found on meats do not grow because the temperature of the chilled storage is below their minimum growth temperatures of 5 to 7°C.…”

“…In contrast, psychrotrophic Enterobacter, Hafnia and Serratia spp. and Y. enterocolitica can grow at storage temperatures below 5°C [13,68,69,150].…”