Characteristics of Yersinia enterocolitica Isolated from Foods

식품에서 분리한 Yersinia enterocolitica의 특성조사

  • 임순영 (식품의약품안전청 식품미생물과) ;
  • 이동하 (식품의약품안전청 식품미생물과) ;
  • 박선희 (식품의약품안전청 식품미생물과) ;
  • 박영식 (한국식품위생연구원) ;
  • 윤석권 (동덕여자대학교 식품영양학과) ;
  • 김창민 (식품의약품안전청 식품미생물과)
  • Published : 1999.02.28


The incidence of Yersinia enterocolitica in raw meat was determined over 10 month period. Y. enterocolitica was isolated from 8.5% of beef, 17.0% of pork and 25.6% of chicken. Overall prevalence of Y. enterocolitica in raw meat was 17.5%. Seasonal difference was observed in isolation rate in which pork and chicken samples collected in the second half of the year twice was more than that of the first half of the year. Serotypes of Y. enterocolitica isolates were O:5 (17.3%), O:8 (8.6%), O:3 (6.2%), O:1,2 (1.2%), and others. The antibiotics susceptibility tests showed Y. enterocolitica isolates were resistant to carbenicillin, ampicillin, erythromycin, penicillin and bacitracin. In contrast it showed sensitivity to polymyxin B, kanamycin, ciprofloxacin, gentamicin, trimethoprim/sulfamethoxazole, nalidixic acid, and tetracycline. PCR with specific primers derived from ail gene of Y. enterocolitica was applied to detect and confirm pathogenic Y. enterocolitica. About 10% of the isolated Y. enterocolitica proved to be pathogenic and most of them were found in pork. However, proper cooking and meat process can kill and remove all Y. enterocolitica in meat, because the organism is very sensitive to heat.