Yersinia

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Yersinia Campylobacter

• FT 3013 Food Microbiology
• Presented by Ms. Tharalinee U.
• ID 4518722

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Yersinia

• Member of Enterobacteriaceae
• Gram negative, small rod shape
• Y. enterocolitica,
• Y. pseudotuberculosis,
• Y. pestis
• Y. frederiksenii,
• Y. intermedia,
• Y. kristensenii,
• Etc.

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Yersinia
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Yersinia
Gram-negative rods.
Small rods
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Yersinia
Yersinia
Enterobacteriaceae
Growth of Y. enterocolitica on blood agar medium
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Yersinia
Differentiation of Yersinia from related genera
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Yersinia
18 hours incubation on MacConkey Agar at 37C
18 hours incubation on Yersinia entreo Selective
Agar at 37C
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Yersinia

• Low temperature pathogen
• Able to grow at 4C
• Some biochemical characteristics are temperature
  dependent
• expose at 28-30C but not at 37C
• Mobile below 30C but not at 37C
• Incubation at 37C ?loss of the virulence plasmid
  plasmid mediated properties

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Yersinia
Influence of incubation temperature in the
motility of Y. enterocolitica
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Yersiniosis

• Infectious disease caused by Yersinia
• Only Y. enterocolitica and Y. pseudotuberculosis
  cause gastroenteritis
• Symptoms
• Gastroenteritis
• Abdominal pain, diarrhea (often bloody) ,
  vomiting, fever
• In older children and adults, right-sided
  abdominal pain (pseudo-appendicitis)

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Yersiniosis

• Onset illness, between 24 to 48 hours after
  ingestion
• Occasional Y. enterocolitica GI infection
  followed by arthritis of peripheral joints
• 2 - 6 weeks after intestinal infection clears
• Called reactive arthritis (Reithers syndrome)
• may occur even in the absence of obvious
  symptoms.

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Yersiniosis
VS
Bacterial antigen
Arthritis of peripheral joint (post food
poisoning consequences)

• The frequency of postenteritis arthritic
  conditions is about 2-3

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Yersinia enterocolitica

• Optimum temperature 22-29C (range of -2 to 45C)
• Foods involved in transmission
• Meats (pork, beef, lamb, etc.)
• Oysters, fish
• Raw milk
• Prevalent in the soil and water and in animals
  such as pigs

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Yersinia enterocolitica

• Infected by
• Eating contaminated food ? raw or undercooked
  pork products
• Drinking contaminated unpasteurized milk or
  untreated water
• Susceptibility
• Infants, children
• Compromised adults
• individuals with the antigen HLA-B27
  (postenteritis arthritis)

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Outbreaks

• 1976, A chocolate milk outbreak in Oneida County,
  N.Y
• First known food borne outbreak
• 1992 Y. enterocolitica enteritis in King County,
  Washington
• Ingestion of tofu, a soybean curd
• 1982. Y. enterocolitica outbreak in Arkansas,
  Tennessee, and Mississippi
• Consumption of pasteurized milk

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Campylobacter

• Slender, spiral, gram negative rod-shaped
  bacteria
• Corkscrew-like motility
• Microaerophilic organism
• 2-5 oxygen, 2-10 carbon dioxide required
• Illness 99 caused by Campylobacter jejuni

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Campylobacter
Colonies are flat, droplet-like, glistening
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Campylobacter
Gram negative
Slender, curved rods
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Campylobacter

• Fragile, sensitive to environmental stress
• 21 oxygen, drying, heating, disinfectants,
  acidic conditions
• Grow best at birds body temperature
• Birds may carry it without ill

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Campylobacter

• Most common bacterial cause of diarrhea illness
• No. of cases excess cases of salmonellosis (2-to
  4,000,000/year)
• 20 cases per 100,000 population diagnosed in the
  US
• Estimated 2.4 million persons are affected each
  year

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Campylobacteriosis

• Infectious disease caused by bacteria genus
  Campylobacter
• Symptoms
• Enteritis mostly caused by thermophilic
  species
• Diarrhea, cramping, abdominal pain, and fever
• 2-5 days after ingestion
• Lasts 7-10 days
• 400-500 bacteria may cause illness

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Campylobacteriosis

• Foods
• Raw chicken, raw milk, non-chlorinated water
• Long-term consequences
• Infection ? reactive arthritis, hemolytic uremic
  syndrome
• Guillain-Barré syndrome

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Campylobacteriosis

• Fatality one death per 1000 cases
• Susceptibility
• All age groups
• Infants and young adults are particularly likely
  to be infected

• Treatment self limiting, no antibiotics
  required
• Drink plenty of fluids when having diarrhea

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Campylobacteriosis

• Outbreaks
• Most cases are isolated, sporadic events, not
  part of outbreaks
• 1986, an elementary school child ?
  under-pasteurized milk
• 135F for 25 min
• rather than the required 145F for30 min

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How to prevent?

• Avoid eating raw or undercooked pork
• Cook meat and poultry products thoroughly
• Consume only pasteurized milk or milk products
• Wash hands with soap and water before eating and
  preparing food
• Prevent cross-contamination in the kitchen