Volume 4, Issue 4 (4 2006)                   sjsph 2006, 4(4): 49-56 | Back to browse issues page

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Soltan Dallal M, Izadpour F, Khalifeh Gholi M, Zeraati H, Bakhtiari R. Prevalence of Yersinia spp. in red meat and chicken marketed in southern Tehran. sjsph. 2006; 4 (4) :49-56
URL: http://sjsph.tums.ac.ir/article-1-192-en.html
Abstract:   (8347 Views)
Background and Aim: Yersinia is an important water- and food-borne bacterium causing gastroenteritis in humans.
Material and Methods: From December 2002 to July 2003, a total of 250 samples -including 158 meat samples and 92 chicken samples- were taken from butcheries and poultry shops operating under the supervision of Tehran University of Medical Sciences. We used a two-step enrichment procedure: phosphate buffer saline was used as primary enrichment within 3 weeks in refrigerator (cold enrichment). Then we applied KOH treatment as secondary enrichment and performed cultures on CIN agar.
Results: In this study, 44.4% of all samples showed Yersinia contamination. The prevalence of Yersinia was 29.1% in meat and 70.7% in poultry. Of the 155 Yersinia isolates, 53 (34.2%) were identified as Y. enterocolitica, 47(30.3%) as Y. intermedia, 42 (27%) as Y. fredriksenii and one (0,6%) as Y. kristensenii. Biotyping of Y. enterocolitica showed that 51 strains (39.7%) corresponded to biotype 1A, 13 strains (24.6%) to biotype 1B, one (1.8%) to biotype 2, three (5,7%) to biotype 3 and one (1.8%) to biotype 4. Fourteen strains (26.4%) could not be classified.
Conclusion: The high prevalence rates in meat and poultry implies that these products could be widely contaminated with Yersinia, thus serving as important vehicles for transmission to humans.
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Type of Study: Research | Subject: General
Received: 2005/03/12 | Accepted: 2006/05/27 | Published: 2013/08/11

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