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Sunday, July 19, 2020 | History

2 edition of Yersinia enterocolitica and Yersinia enterocolitica-like bacteria in milk. found in the catalog.

Yersinia enterocolitica and Yersinia enterocolitica-like bacteria in milk.

Steven James Walker

Yersinia enterocolitica and Yersinia enterocolitica-like bacteria in milk.

by Steven James Walker

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Published .
Written in English


Edition Notes

Thesis (Ph. D.)--The Queen"s University of Belfast, 1986.

The Physical Object
Pagination1 v
ID Numbers
Open LibraryOL19800122M

The incidence of Yersinia enterocolitica and Yersinia enterocolitica-like organisms in raw and pasteurized milk in Northern Ireland Pages Walker, S. J. (et al.). In addition to the typical strains of Y. enterocolitica, there are closely related species often referred to as Y. enterocolitica-like bacteria. The species also includes nonpathogenic strains. Recently, it has been proposed to separate the group into four species, i.e., Y. enterocolitica, Y. intermedia, Y. frederiksenii, and Y. kristensenii.

Milk--the vital force: posters presented at the XXII International Dairy Congress, the Hague, September October 3, Survival and Enzymic Activity of Yersinia Enterocolitica in Refrigerated Ultra Heat Treated Milk.- The Composition of the Free Fatty Acid Fraction in Milk, Cream and Butter.- posters presented at the XXII. 14 PREFACE Medical Toxicology of Natural Substances: Foods, Fungi, The following provides organizational details on the Medicinal Herbs, Plants, and Venomous Animals is material under the headings for each toxin: designed to provide in-depth, evidence-based coverage of the most important natural toxins. This book is the History provides.

  Food spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing Cited by: Virulent Strains of Yersinia enterocolitica. Alan Lefkowitz, M.D., Resident in Preventive Medicine Siegel, J.H., Tall, B.D., Morris, J.G. Role of anaerobic bacteria in intra-abdominal septic abscesses in mediating septic control of skeletal muscle glucose oxidation and lactic identified Yersinia enterocolitica-like species.


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Yersinia enterocolitica and Yersinia enterocolitica-like bacteria in milk by Steven James Walker Download PDF EPUB FB2

However, most Yersinia isolates obtained from water belong to non-pathogenic Y. enterocolitica biotype 1A or to Y. enterocolitica-like bacteria. But inan outbreak of infection due to Y.

enterocolitica 1B/O:8 in Washington state occurred in association with the consumption of tofu packed in untreated spring water [21]. Background. Yersinia enterocolitica (YE) is a zoonotic bacterial species that causes food-transmitted most common clinical manifestation of a YE infection is self-limited gastroenteritis, but extraintestinal manifestations and postinfectious sequelae such as reactive arthritis occur as well [].YE infections are usually sporadic, although outbreaks have Cited by:   1.

Introduction. Yersinia enterocolitica was discovered more than 60 years ago [] but was not considered as a human or veterinary pathogen until the late s when it became increasingly identified in foodborne gastrointestinal infections [2, 3].

enterocolitica is a member of the genus Yersinia which encompasses a heterogeneous collection of facultatively anaerobic bacteria Cited by: Yersinia enterocolitica is an invasive enteric pathogen whose virulence determinants have been the subject of intensive investigation, but not all strains of Y.

enterocolitica are equally virulent. Schemes for subtyping Yersinia species include bacteriophage typing, multienzyme electrophoresis, multilocus sequence typing, and the demonstration of restriction fragment. Mary D. Barton, in Reference Module in Food Science, Taxonomy. The Genus Yersinia contains 16 species but only 3 are pathogenic to humans.

Yersinia pestis is the cause of plague, Yersinia pseudotuberculosis (with subspecies) is associated with intestinal infections and mesenteric lymphadenitis and Y. enterocolitica is associated with food-borne intestinal. Abstract. Tersinia enterocolitica and Y.

enterocolitica-like bacteria (Y. intermedia, Y. frederiksenii and Y. kristensenii) have been isolated from a wide range of foodstuffs throughout the certain serotypes of Y.

enterocolitica are pathogenic for man, and may also grow at refrigeration temperatures, their presence in food is undesirable. Milk has acted as a vector of human Cited by: Abstract.

Yersinia enterocolitica and Yersinia pseudotuberculosis are included in the genus Yersinia. These species were formerly included in the genus Pasteurella and later placed into the genus Yersinia, named in honor of the French bacteriologist A. Yersin, a discoverer of the plague bacillus (). pseudotuberculosis was the first species identified in this genus ().Cited by: Although Yersinia enterocolitica is usually transmitted through contaminated food and untreated water, occasional transmission such as human-to-human, animal-to-human and blood transfusion associated transmission have also identified in human disease.

Of the six Y. enterocolitica biotypes, the virulence of the pathogenic biotypes, namely, 1B and 2–5 is Cited by: Yersinia enterocolitica is an extremely heterogeneous species. Serotyping and biotyping have been used extensively, in the past, to study its heterogeneity and epidemiology.

Yersinia enterocolitica was isolated from raw milk and dairy products from 10% of examined samples. The highest isolation rate was 22%, from raw milk, followed by.

The ability of 20 strains of Yersinia species, classified either as Y. enterocolitica or Y. enterocolitica-like bacteria, to produce enterotoxin with activity in the mouse intestinal tract has been studied.

Four strains only produced the toxin at °C in 7 days, suggesting that such Yersinia species may be capable of causing food poisoning after food storage at refrigeration Cited by:   Yersinia enterocolitica (YE) is a zoonotic bacterial species that causes food-transmitted infections.

The most common clinical manifestation of a YE infection is self-limited gastroenteritis, but extraintestinal manifestations and postinfectious sequelae such as reactive arthritis occur as well [].YE infections are usually sporadic, although outbreaks have been Cited by: Background.

Yersinia enterocolitica is a pleomorphic, gram-negative bacillus that belongs to the family Enterobacteriaceae. As a human pathogen, Y enterocolitica is most frequently associated with enterocolitis, acute diarrhea, terminal ileitis, mesenteric lymphadenitis, and pseudoappendicitis, [1] with the spectrum of disease ranging from asymptomatic to life.

Yersinia pestis is transmitted to its host via flea bites or respiratory aerosols, whereas Y. pseudotuberculosis and Y. enterocolitica are foodborne pathogens. These three species share a number of essential virulence determinants that enable them to overcome the innate defenses of their hosts.

Given that Y. pestis is incapable of infecting the intestinal tract directly and not. Data pertaining to Yersinia strains isolated from wild-living mammals, birds, fish, water, and soil in Scandinavia are summarized.

The strains represent a broad spectrum of antigenic and biochemical variants interconnecting the species Y. enterocolitica and Y. pseudotuberculosis. A total of strains were Y. enterocolitica sensu stricto; 55 strains produced acid from Cited by:   Yersinia enterocolitica (see the image below) is a bacterial species in the family Enterobacteriaceae that most often causes enterocolitis, acute diarrhea, terminal ileitis, mesenteric lymphadenitis, and pseudoappendicitis but, if it spreads systemically, can also result in fatal sepsis.

{file}Signs and symptoms Symptoms of Y enterocoli. Yersinia enterocolitica are ubiquitous, being isolated frequently from soil, water, animals, and a variety of foods. They comprise a biochemically heterogeneous group that can survive and grow at refrigeration temperatures.

The ability to propagate at refrigeration temperatures is of considerable significance in food hygiene. Virulent strains of Yersinia invade Cited by: 2. Yersinia enterocolitica Infection. Although colitica is a frequent and important cause of human disease in temperate zones, colitica infections have also been sporadically reported in tropical areas like China [] and Japan [].The organism has been isolated from many foods, but foodborne outbreaks are rare, and most infections are sporadic.

The gram-negative bacterium Yersinia enterocolitica is a widely disseminated gastrointestinal pathogen that belongs to the genus Yersinia together with enteropathogenic Y.

pseudotuberculosis and the plague agent, Y. has been proposed that Y. enterocolitica and Y. pseudotuberculosis have diverged within the last million years while Y. pestis is a Cited by: The specific activity of the test system was installed in the study, 27 reference strains of Yersinia (26 obtained from the collection of the reference center for Yersinia Paris Pasteur Institute, one culture colitica KM - of the State collection of pathogenic bacteria "ICRI is b" FCUS antiplague research Institute "Microbe" of.

due to Yersinia enterocolitica bioserotype 1/ was reported in hospitalized patients, which was the indication of a nosocomial outbreak due to Yersinia enterocolitica [25]. Animal-to-Human Transmission and Waterborne Trans-mission. Occasionally Y. enterocolitica infection occurs after direct or indirect contact with infected animals.

It has.Yersinia enterocolitica is a psychotropic zoonotic pathogen which causes acute gastroenteritis [1] and occasionally more serious disease in some countries it rivals Salmonella as a foodborne pathogen, and, because it can grow at refrigeration temperature [2], it is an increasing concern in terms of food ion with Y.

enterocolitica can cause a variety of .Yersinia bacteria can be transmitted by consuming or handling contaminated food, most commonly raw or undercooked pork products; milk or milk products that were not pasteurized, inadequately pasteurized, or contaminated after pasteurization; or untreated water.

They can also be transmitted by direct or indirect contact with animals.