Tibana Anita, Warnken Marcia Barbosa, Nunes Marly Paiva, Ricciardi Ilvan Delgado, Noleto Alba Lúcia Solino
Instituto de Microbiologia, Universidade Federal do Rio de Janeiro, Bloco I, Ilha da Cidade Universitaria, C. P. 68040, CEP 21941, Rio de Janeiro, RJ-Brazil.
J Food Prot. 1987 Jul;50(7):580-583. doi: 10.4315/0362-028X-50.7.580.
Thirty-seven (16.9%) of 219 raw milk samples and 38 (13.7%) of 280 pasteurized milk samples were positive for Yersinia sp. The isolates from raw milk samples include Yersinia enterocolitica (32.4%) comprising biotype 1 (0:5, 10.8%), and biotype 2 (0:10 K1, 1.6%); Yersinia intermedia (64.9%) comprising 0:18 (40.5%), 0:7,8 (8.1%), 0:16 (2,7%) and non-typable (13.5%) and Yersinia frederiksenii (0:22, 2.7%). The isolates from pasteurized milk samples include Y. enterocolitica (41.5%) comprising 0:5 (31.7%), 0:13 (2.4%), 0:7,8 (2.4%) and 0:16 (4.8%); Y. frederiksenii (56.1%) comprising 0:27 (7.3%), 0:25,35 (12.2%), non-typable (36.6%) and Y. intermedia (non-typable, 2.4%). Most Y. enterocolitica and about one third of non- Y. enterocolitica strains produce heat-stable toxin (ST). Antibiotic susceptibility, autoagglutination capacity and calcium-dependency of strains also were investigated.
