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Abstract:

Yersiniosis is an infectious disease caused by Yersinia, food-borne yersiniosis being due to or . Jerret and coworkers reported that is one of the most common infectious causes of death among farmed deer in Australia. The primary transmission route of human yersiniosis is proposed to be fecal-oral via contaminated food. The most important intrinsic factors are nutrition, pH, and water activity. The most important extrinsic factors include temperature and gas atmosphere. DNA extraction procedures using silica particles or chelex resin have commonly been used, as they are rapid and simple to use; however, they are not necessarily the most effective methods to remove inhibitors from complex matrices. The majority of isolates recovered from nonhuman sources are considered nonpathogenic; thus, it is important to assess the pathogenicity of isolates. The methods are based on specific segments of the virulence plasmid or the chromosomal DNA with known virulence functions. A combination of direct contact with wildlife feces during the storage and cross-contamination of the equipment are the most likely contributing factors. Although several studies on the epidemiology of enteropathogenic have been conducted, a lot of questions remain to be solved using DNA-based detection and characterization methods in the future.

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11

Key Concept Ranking

Yersinia enterocolitica
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Yersinia pseudotuberculosis
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Yersinia enterocolitica
0.5664486
Yersinia pseudotuberculosis
0.5664486
Yersinia enterocolitica
0.5664486
Yersinia pseudotuberculosis
0.5664486
Yersinia enterocolitica
0.5664486
Yersinia pseudotuberculosis
0.5664486
0.5664486
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Figures

Image of Figure 1.
Figure 1.

Number of yersiniosis cases in Finland from 1995 to 2006 (http://www3.ktl.fi/stat/).

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
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Image of Figure 2.
Figure 2.

Distribution of different virulence determinants among high-, low-, and nonpathogenic strains belonging to the most common bioserotypes.

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
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Image of Figure 3.
Figure 3.

Transmission of and to humans.

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
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Tables

Generic image for table
Table 1.

Reported outbreaks

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
Generic image for table
Table 2.

Ecological and geographical distribution of most common serotypes of and

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
Generic image for table
Table 3.

Virulence factors of and

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
Generic image for table
Table 4.

Animal reservoirs for and

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
Generic image for table
Table 5.

Prevalence of in animal sources

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
Generic image for table
Table 6.

Prevalence of pathogenic in foods with PCR and culture methods

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
Generic image for table
Table 7.

Effect of temperature on activity of virulence-related genes in

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
Generic image for table
Table 8.

Detection of and in food samples using PCR

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
Generic image for table
Table 9.

Isolation methods of and most commonly used for food samples

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11
Generic image for table
Table 10.

Frequently used methods for molecular subtyping of and

Citation: Fredriksson-Ahomaa M, Lindström M, Korkeala H. 2010. and , p 164-180. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch11

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