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Kombinierter molekularbiologisch-mikrobiologischer Nachweis pathogener Yersinia enterocolitica in gewürztem Schweinehackfleisch, Schweinefleisch zur Hackfleischherstellung und Rohwürsten

  • Mathias FerlEmail author
  • Dietrich Mäde
  • Peggy G. Braun
Research Article
  • 24 Downloads

Zusammenfassung

In dieser Studie wurde über einen fünfjährigen Zeitraum (2013–2017) das Vorkommen von humanpathogenen Yersinia enterocolitica in gewürztem Schweinehackfleisch, Schweinefleisch zur Hackfleischherstellung und streichfähigen, kurz gereiften Rohwürsten in Sachsen untersucht. Der Erreger konnte in 11,5% der zum Rohverzehr bestimmten Hackfleischerzeugnisse (n = 2.145) nachgewiesen werden. Rohware zur Hackfleischherstellung (n = 62) erbrachte eine Nachweisquote von 22,6%. Auch in 1,9% der Zwiebelmettwürste (n = 104) wurde Yersinia enterocolitica detektiert. Bei der Verteilung der Biovar/Serovar-Konstellationen entfielen 84,8% auf 4/O:3; 7,2% auf 2/O:9; 5,3% auf 2/O:57, 27 und 2,7% auf 3/O:3. Die hohen Nachweisquoten zeigen, dass die Krankheitserreger in verzehrfertigen Schweinefleischprodukten in Sachsen häufiger vorkommen als bisher angenommen. Neben der Ermittlung der Prävalenz wird gezeigt, dass die verwendete Methode geeignet ist, um Lebensmittel mit verhältnismäßigem Aufwand auf humanpathogene Varianten zu untersuchen. Es werden weiterhin wirksame Maßnahmen benötigt, um einen Eintrag der Yersinien in die Lebensmittelkette zu vermeiden.

Schlüsselwörter

Yersinia enterocolitica Hackfleisch Schweinefleisch Rohwurst Zoonose PCR 

Combined molecular biological and microbiological detection of pathogenic Yersinia enterocolitica in spiced ground pork, meat for production of ground pork and raw sausages

Abstract

In this study, the occurrence of human pathogenic Yersinia enterocolitica in spiced minced meat, pork for production of minced meat and soft, short ripened, raw sausages in Saxony, Germany, was investigated over a 5-year period (2013–2017). The pathogen could be isolated in 11.5% of ready-to-eat minced meat samples (n = 2,145). Pork for production of minced meat (n = 62) was positive in 22.6% and raw sausages (n = 104) in 1.9% of the cases. The distribution of biovars/serovars is the following: 84.8% for 4/O:3; 7.2% for 2/O:9; 5.3% for 2/O:5,27 and 2.7% for 3/O:3. The high proportion of positive samples indicates that the appearance of this pathogen in the products investigated in Saxony is more frequent than widely assumed. Moreover, it is shown that the applied method is suitable for the simple detection of pathogenic types in food. The results accentuate the remaining need for measures to prevent this pathogen from entering the food chain.

Keywords

Yersinia enterocolitica Minced meat Pork Raw sausage Zoonosis PCR 

Notes

Acknowledgements

Wir danken dem Konsiliarlabor Yersinia unter Leitung von Herrn Dr. Stefan Hertwig für die zuverlässige Typisierung der Isolate sowie Daniel Pilz, Heike Bwalya, Heike Scholz, Josephine Voigt und Sandra Müller für ihre hervorragende technische Unterstützung.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

3_2019_1257_MOESM1_ESM.pdf (75 kb)
Supplementary material 1 (PDF 75 kb)

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Copyright information

© Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2019

Authors and Affiliations

  1. 1.Landesuntersuchungsanstalt für das Gesundheits- und Veterinärwesen SachsenChemnitzGermany
  2. 2.Landesamt für Verbraucherschutz Sachsen-AnhaltHalleGermany
  3. 3.Institut für Lebensmittelhygiene, Veterinärmedizinische Fakultät der Universität LeipzigLeipzigGermany

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