Yersinia spp. in foods and related environments
作者： Melody H. Greenwood , W.L. Hooper
DOI: 10.1016/0740-0020(85)90007-3
关键词: Subculture (biology) 、 Pasteurization 、 Biology 、 Isolation (microbiology) 、 Agar 、 Yersinia 、 Food science
摘要: Abstract Food samples, porcine swabs and environmental were examined for the presence of Yersinia spp. over a 3-year period. A total 118 strains isolated from 3717 samples. Most isolates belonged to Y. enterocolitica biotype 1 or intermedia . The most commonly detected source organisms in foods was pasteurized milk. Investigations at one local dairy indicated need improved hygiene processing plant. Enrichment 4°C 1% buffered peptone water followed by subculture Cefsulodin-Irgasan-Novobiocin (CIN) agar appears suitable isolation variety food commodities environments.
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