Surveillance and Control of Enteric Yersinioses
from: Yersinia: Systems Biology and Control (Edited by: Elisabeth Carniel and B. Joseph Hinnebusch). Caister Academic Press, U.K. (2012)
Yersinia enterocolitica is a zoonotic bacterium that has its main reservoir within the domestic pig population. Accordingly, interventions in the meat chain are essential for protection of consumers against infection with pathogenic Y. enterocolitica. Occurrence of Y. enterocoliticaY. enterocolitica is less frequent in mixed breeding-finishing herds than in fattening herds. Accordingly, purchase of animals from other herds, with an unknown carrier state of Y. enterocolitica, should be avoided. Slaughter hygiene, including enclosure of the anus into a plastic bag after rectum-loosening, and hygienic handling of the head and the plucks during slaughter and dressing is crucial to avoid carcass contamination. Modified atmosphere packaging of meat emphasizes the importance of temperature control during storage at refrigeration temperature. Avoidance of cross-contamination in the kitchen is particularly necessary because Y. enterocolitica is able to propagate at refrigeration temperature. It is important not to drink from raw water supplies that are liable to contamination by animals, and to ensure that drinking water supplies are treated effectively so that Y. enterocolitica are inactivated or eliminated. Some of the preventive measures listed for Y. enterocolitica are also valid for Y. pseudotuberculosis, in particular measures listed regarding vegetables, water, personal and kitchen hygiene and animal contact read more ...