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This chapter discusses , a zoonotic pathogen that causes yersiniosis in humans and animals. is a Gram-negative, non-spore-forming, non-toxin-producing, rod-shaped bacterium. It is an aerobic bacterium but can grow anaerobically and is a good competitor with other bacteria. An important property of this bacterium is its ability to multiply at temperatures near 0°C, which allows it to survive in many chilled foods. Growth temperatures for range from 0 to 44°C. This bacterium belongs to the family , whose members are often isolated from clinical specimens. Since is widely distributed in nature, it has the potential to contaminate foods, especially surfaces of produce items. Contamination of foods with this pathogen and its ability to survive at low temperatures in storage make it a concern for both food manufacturers and consumers. This chapter covers the persistence, survival, and growth of yersiniae in foods; the detection and identification of in foods; the incidence of outbreaks of foodborne yersiniosis, its pathogenesis, and outbreak surveillance; and finally zoonosis virulence and pathogenesis. Possible routes of transmission and conditions necessary for survival and growth in food systems are discussed as well. Finally, we suggest that an improved method for detection and characterization of this pathogen is needed to effectively distinguish genotypes among strains isolated from humans and food systems.

Citation: Ukuku D, Bari M. 2019. , p 437-450. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch16
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Figure 16.1

Sources of Adapted with permission from reference .

Citation: Ukuku D, Bari M. 2019. , p 437-450. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch16
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Figure 16.2

Methods used for epidemiological studies of 1. Numbers in parentheses are reference numbers. Selective enrichment methods ( ), selective agar media ( ), a cold enrichment method ( ), and biochemical and serological identification methods (71 ) are listed. BOS, bile-oxalate-sorbose medium; CIN, cefsulodin-irgasan-novobiocin; ITC, modified Rappaport base supplemented with irgasan, ticarcillin, and potassium chlorate; MRB, modified Rappaport broth containing magnesium chloride, malachite green, and carbenicillin; PBS, phosphate-buffered saline; PSB, phosphate-buffered saline with sorbitol and bile salts; SSDC, - deoxycholate calcium chloride; SSI, Statens Serum Institut (Copenhagen, Denmark) enteric medium; TSB, tryptic soy broth; TSPN, TSB with polymyxin and novobiocin; VYE, virulent . Adapted with permission from reference .

Citation: Ukuku D, Bari M. 2019. , p 437-450. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch16
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Figure 16.3

Virulence factors on the surface of , (A), and (B). Invasin, YadA, Ail, and O antigen are shared by Y. enterocolitica and Y. pseudotuberculosis (YadB and YadC are absent from panel A for clarity), whereas Pla is unique to . YadA and invasin are important adhesins in and but are not expressed by Reprinted from reference .

Citation: Ukuku D, Bari M. 2019. , p 437-450. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch16
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Table 16.1

Detection of pathogenic in naturally contaminated samples using PCR and culture methods

Citation: Ukuku D, Bari M. 2019. , p 437-450. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch16
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Table 16.2

Epidemiologic studies of human infection with

Citation: Ukuku D, Bari M. 2019. , p 437-450. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch16

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