title: [Pasteurized milk as a factor in the transmission of the causative agents of yersiniosis].
abstract: From 43 (35.8%) out of 120 samples of pasteurized milk used by volunteers 182 cultures of five Yersinia species--Y. enterocolitica, biovar 1 (70.3%), Y. intermedia (18.1%), Y. frederiksenii (7.7%), Y. kristensenii (3.3%) and Y. aldovae (0.5%)--were isolated in the course of bacteriological studies carried out in 1987-1990. The isolated Yersinia cultures belonged to nonpathogenic pyraminidaze-positive serovars. Yersinia pathogenic bio/serovars (4/O3, 2/O9, 1B/O8) were not detected. No deviations from the normal state were registered in the volunteers drinking pasteurized milk, and Yersinia could be isolated from their feces only during the first 3 days following milk consumption. In 390 patients examined for the presence of Yersinia infections the isolation rate of Yersinia of biovar 1 (99.6% of the cultures) varied between 4.4% and 21.3% and correlated with the increase of the isolation rate from milk (13.6% to 53.9%). The results of the study suggest that unboiled pasteurized milk contributes to the spread of Yersinia carriership among the population.
authors.forename: V G
authors.initials: VG
authors.lastname: Kuznetsov
authors.forename: V N
authors.initials: VN
authors.lastname: Bagriantsev
mesh_terms: D000818:Animals; D003611:Dairy Products / Q000382:microbiology*; D005243:Feces / Q000382:microbiology; D005516:Food Microbiology; D006801:Humans; D008892:Milk / Q000382:microbiology*; D012621:Seasons; D012703:Serotyping; D012800:Siberia; D015007:Yersinia / Q000145:classification / Q000302:isolation & purification; D015009:Yersinia Infections / Q000382:microbiology / Q000635:transmission*; D015008:Yersinia enterocolitica / Q000145:classification / Q000302:isolation & purification
vernacular_title: Pasterizovannoe moloko kak faktor peredachi vozbuditeleĭ iersiniozov.