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[Pasteurized milk as a factor in the transmission of the causative agents of yersiniosis].

Authors
  • Kuznetsov, V G
  • Bagriantsev, V N
Type
Published Article
Journal
Zhurnal mikrobiologii, epidemiologii, i immunobiologii
Publication Date
Apr 01, 1992
Issue
4
Pages
22–26
Identifiers
PMID: 1496874
Source
Medline
License
Unknown

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.

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