title: High number of Yersinia enterocolitica 4/O:3 in cold-stored modified atmosphere-packed pig cheek meat.
abstract: Yersinia enterocolitica is a psychrotrophic, facultative anaerobic zoonotic bacterium belonging to family Enterobacteriaceae and it can be transmitted from pigs to humans through pork. The growth of bacteria belonging to Enterobacteriaceae and aerobic spoilage bacteria is usually effectively restricted by 20% or more CO(2) enriched atmosphere at refrigerated temperatures. In this study, 40 samples of meat strips from pig cheek (musculus masseter) and 40 samples from hind leg (m. semimembranosus) muscles were packaged in modified atmosphere (MA) (30% CO(2)/70% O(2)) and stored at 6°C for 12d. Twenty naturally contaminated samples per muscle type were studied on days 1 and 13. Violet red bile glucose (VRBG) and de Man Rogosa Sharpe (MRS) agar plates were used for enumeration of Enterobacteriaceae including Y. enterocolitica and lactic acid bacteria, respectively. During the 12-d storage at 6°C in MA, the mean number of bacteria on pork strips of cheek meat was increasing from 1.6 to 4.5 log cfu/g and from 3.1 to 7.2 log cfu/g on VRBG and MRS agar plates, respectively. Most of the oxidase-negative isolates on VRBG plates, which were isolated from the cheek meat samples after 12-d cold storage in MA, were identified as Y. enterocolitica 4/O:3. The mean number of this pathogen was 4.1 log cfu/g varying between 2.3 and 5.4 log cfu/g. The pH of the cheek meat and leg meat was measured on days 1 and 13, and it remained high (pH>6) in most cheek meat samples during the storage. No Y. enterocolitica 4/O:3 was isolated from meat strips of hind leg. This study shows that cheek meat of slaughter pigs is contaminated with Y. enterocolitica 4/O:3 and that this pathogen can grow well on raw pork packaged in MA at 6°C even in the presence of high number of lactic acid bacteria.
authors.affiliation: Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland. maria.fredriksson-ahomaa@helsinki.fi
authors.forename: M
authors.initials: M
authors.lastname: Fredriksson-Ahomaa
authors.forename: A
authors.initials: A
authors.lastname: Murros-Kontiainen
authors.forename: E
authors.initials: E
authors.lastname: Säde
authors.forename: E
authors.initials: E
authors.lastname: Puolanne
authors.forename: J
authors.initials: J
authors.lastname: Björkroth
mesh_terms: D000818:Animals; D058491:Bacterial Load; D002610:Cheek / Q000382:microbiology; D003080:Cold Temperature; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000382:microbiology*; D013552:Swine; D013997:Time Factors; D015008:Yersinia enterocolitica / Q000254:growth & development / Q000302:isolation & purification / Q000502:physiology*