Investig. segur. soc. salud; 11 (), 2009
Publication year: 2009
Introducción:
La Yersinia enterocolitica es una bacteria entérica, causante de patología, que se encuentra en productos refrigerados como derivados de carne de cerdo, agua contaminada, leche cruda, huevos y mariscos. Esta bacteria soporta temperaturas de congelación, por lo cual es un patógeno contaminante de alimentos de consumo masivo. Objetivo:
Establecer la presencia de Y enterocolitica patógena en carne de cerdo y en el queso de cabeza distribuido en Bogotá. Método:
Estudio descriptivo, prospectivo de la detección de Y. enterocolitica, en nuestras de laboratorio de carne de cerdo y queso de cabeza procedentes de las plazas de mercado y expendios ubicados en las jurisdicciones de las empresas sociales del Estado, Centrooriente, Chapinero, Usaquén, Hospital del Sur, Suba, Usme y Rafael Uribe. Resultados:
Se analizaron un total de 205 muestras (97 de queso de cabeza y 108 de carne de cerdo cruda). Se encontró Y. enterocolítica patógena en el 48,1% de las muestras de carne de cerdo cruda y en el 50,6% de los quesos de cabeza. De las 95 muestras positivas por PCR, olamente se recuperaron por cultivo 6. Conclusiones:
Se encontró que la presencia de Y. enterocolitica patógena en materia prima y en producto terminado (queso de cabeza) es elevada, y ha sido subestimada; por lo tanto, los consumidores tienen un riesgo adicional en salud pública que se debe seguir monitoreando.Palabras clave:
Yersinia enterocolítica, carne, productos de la carne, PCR.
Introduction:
Yersinia enterocolitica are enteric bacteria which cause pathologies that range from soft diarrheas to pseudo-appendicitis. In some cases they can produce extra-intestinal skin and ocular manifestations. It can be found in refrigerated products such as pork meat byproducts, contaminated water, raw milk, eggs and seafood. These bacteria withstand freezing temperatures and are a food contaminating pathogen for mass consumption products. Aim:
To establish the presence of pathogenic Yersinia enterocolitica in raw pork meat and head cheese distributed in the city of Bogota. Method:
25 g of each sample were weighted and placed in 225 ml of PBS in order to identify the presence of Y. enterocolitica. Then they wereincubated at 4ºC for 14 days and were PCR Tagman tested to detect pathogenic serotypes of this bacterium. Positive results were confirmed through agar CIN, Mc Conkey and fast biochemical tests. Design:
A descriptive and prospective study was conduced to detect Yersinia enterocolitica in pork meat samples coming from the market places and stores located in the jurisdictions of ESE, Centro Oriente, Chapinero, Usaquen, Hospital del Sur, Suba, Usme and Rafael Uribe. Results:
A total of 205 samples were analyzed, 97 samples of head cheese and 108 of raw pork meat. Pathogenic Yersinia enterocolitica was found in 48.1% of the raw pork meat samples and 50.6 % of the pork head cheese samples. 6 out of 95 PCR positive samples were recovered by cultivation. Other species of Yersinia were detected in 22 samples. Conclusions:
It was found that there is a high presence of pathogenic Yersinia enterocolitica in raw meat and finished product (pork head cheese) and has been underestimated. Thus, consumers have an additional public health risk that must continue to be monitored. The PCR Taqman test to detect athogenic Yersinia enterocolitica is a safe, effective, sensible and specific tool to detect this microorganism in pork meat and pork head cheese.