Yersinia spp. and numbers, with particular reference to Y. enterocolitica bio/serotypes, occurring on Irish meat and meat products, and the influence of alkali treatment on their isolation

Samples (n = 340) of Irish meat and meat products were examined to determine the incidence and initial numbers of Yersinia spp. present. In cases where no typical Yersinia colonies were observed, samples were cold enriched up to 21 days at 4 °C and streaked out on CIN agar with and without post-enrichment alkali treatment. The highest isolation rates of Yersinia were found using post-enrichment alkali treatment and an incubation temperature of 37 °C. All Yersinia isolates were identified to species level and Y. enter ocolitica isolates were biotyped and serotyped. Pathogenic isolates (biotypes 1B-5) were examined for the presence of a virulence plasmid using dye binding reactions and agglutination tests. The incidence of Yersinia spp. was high on raw (89%) and cooked meats (49%) obtained fromdelicatessen counters but lower in pre-packaged cooked meats (18.8%). Initial numbers of Yersinia were generally <2.7 log10cfug on raw meats and <0.7 log10cfug on cooked meats. Pathogenic Y. enterocolitica were recovered from both raw (9%) and cooked meats (2%). Y. enterocolitica serotypes O:3 and O:5,27 were the most common pathogenic species found on Irish meats.