Combined molecular biological and microbiological detection of pathogenic Yersinia enterocolitica in spiced ground pork, meat for production of ground pork and raw sausages

摘要

In this study, the occurrence of human pathogenic Yersinia enterocolitica in spiced minced meat, pork for production of minced meat and soft, short ripened, raw sausages in Saxony, Germany, was investigated over a 5-year period (2013-2017). The pathogen could be isolated in 11.5% of ready-to-eat minced meat samples (n = 2,145). Pork for production of minced meat (n = 62) was positive in 22.6% and raw sausages (n = 104) in 1.9% of the cases. The distribution of biovars/serovars is the following: 84.8% for 4/O:3; 7.2% for 2/O:9; 5.3% for 2/O:5,27 and 2.7% for 3/O:3. The high proportion of positive samples indicates that the appearance of this pathogen in the products investigated in Saxony is more frequent than widely assumed. Moreover, it is shown that the applied method is suitable for the simple detection of pathogenic types in food. The results accentuate the remaining need for measures to prevent this pathogen from entering the food chain.